Brown Sugar Pecan Pie Recipe (2024)

FAQs

Is dark or light corn syrup better for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

The clear Karo^® Corn Syrup has been called “light” since the 1940s, before “light” became a popular description for reduced-calorie products. The term “light” in this case refers to the color, and not the number of calories. Consumers may also refer to light corn syrup as “white” corn syrup.

This pie is essentially a custard pie that means a runny center is a result of under baking. Most recipes suggest baking your pie for at least 60 to 70 minutes at 350 degrees to get the perfect pecan pie. However, depending on the oven, a pie can take more than 75 minutes.

If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes. When the pie has been thoroughly baked, you'll be able to give it a gentle shake, and the middle will appear firm — if you've ever baked a pumpkin pie, it's the same concept.

Pecan pie is meant to be a soft set pie. The filling is very gooey and rich and because it's under a heavy candied pecan crust it won't get very high. However, the filling should not be runny. If your filling is runny chances are you didn't cook it long enough or give it a long enough time to set.

If you are concerned with the change in flavor, your pecan pie will still be sweet, however, maple syrup does tend to have a more earthy flavor. If you already expect that taste change, then enjoy this substitute for corn syrup in pecan pie.

According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.

Does pecan pie contain molasses? ›

Mix the filling: Preheat oven to 350°F. In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, and salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

Melted shortening or butter - Brush a thin layer onto the surface of the pie dish so you don't overdo it or end up with patchy spots from an aerosol non-stick spray. Chill the pie pan before you place the pie crust in the pan.

Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.

Pecan pie filling is extremely liquidy when it first goes into the oven, as it's primarily just sugar, corn syrup, and eggs (though you can use maple syrup as an ingredient swap if you're not keen on corn syrup). As such, you have to cook the pecan pie long enough for this liquid to develop a custard-like consistency.

All you need to do is add 1/4 cup of molasses to 3/4 cup of your light syrup. This helps the syrup keep the same consistency and gives it that robust flavor of dark syrup. No molasses? You could also dissolve brown sugar in water on the stovetop until it forms a syrup.

Corn syrup is sold commercially as either light or dark corn syrup. Light corn syrup has been clarified and decolorized; it is used in baked goods, jams and jellies, and many other food products. Because it does not crystallize when heated, it is particularly valued as an ingredient in candies.