It wasn't until the early 1930's that a recipe for Karo Pecan pie was published by the wife of a Karo salesman. It called for Karo syrup, sugar, eggs, vanilla, and pecans in a pie shell, and since that time most recipes for Pecan Pie follow that formula.
Even before the ready availability of commercial corn syrup cooks in the south made pies with pecans. Many of the older recipes call for a darker commercial syrup, and some used molasses. A Northern U.S. variation used maple syrup. Never the less very few recipes showed up until Karo left the gate, and here it is now.
1/2 recipe pastry
2 Eggs, beaten
1 Cup Karo Syrup, Blue Label
*1/8 teaspoon salt
1 teaspoon Vanilla
1 Cup Sugar
2 tablespoons melted butter, or margarine
1 cup Pecan Meats
Roll pastry 1/8 inch thick. Line a 9 inch pan.
Mix remaining ingredients together, adding Pecans last.
Pour into pastry shell, Bake in hot oven (400 F.)
15 minutes; reduce heat to moderate (350 F.) and
bake 30 to 35 minutes longer or until a silver knife
inserted into center of filling comes out clean.
*If salted nuts are used, omit salt.
1 cup Karo® Light OR Dark Corn Syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen** deep-dish pie crust
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. I hope you have enjoyed this little trip back to the early days of Pecan Pie.