Remove the pie crust from the freezer and pour the filling into the shell.

Pecan pie recipe light and dark corn syrup. Web preheat the oven to 350 degrees f. Reduce heat to 350 degrees f (175 degrees c), and continue baking 35 to 40 minutes; The extra time ahead gives it a chance to set, so it slices up perfectly!

(no need for a mixer, you can beat by hand using a wooden spoon.) Use a spoon to make sure the pecans are distributed evenly. Crimp the edges, then fill with whole or roughly chopped pecan halves.

The beauty of this easy pecan pie recipe is that the prep time is less than 10 minutes! Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie. This pie can and should be made in advance, so you’re not struggling with desserts the day of your family gathering.

The main difference between light and dark corn syrup is that dark corn syrup has a deeper, more robust flavor from added caramel color and molasses. Karo syrup is the most popular brand of corn syrup for pecan pie. Chill for six hours or overnight.

Pour pecan mixture into your prepared pie plate and transfer to 350f (175c) oven. Pour the filling over the pecans in the pie crust. Well, honestly… i’m not sure.

Pour filling into pie crust. The pie will be brown and slightly puffed. This is what gives classic southern pecan pie it's signature gooey filling.