Pecan pie - light or dark corn syrup?

[reader99]

At Thanksgiving, a guest brought a pecan pie made with sugar instead of corn syrup. A completely different taste, and the hit of the party.

[Gregg]

My regular recipe has plenty of sugar AND corn syrup. Pecan pie is not for the faint of heart.

[CathyA]

I make a really yummy pecan pie and use light corn syrup, but I also use light brown sugar in it, which makes it richer.

[Jemima]

I use dark syrup with a teaspoon of maple flavoring in addition to vanilla.

[Blackdog Lin]

Here's mine. It's basic but never-fail and delicious.

Pecan Pie

3 eggs, slightly beaten
1 c. sugar
1 c. light karo syrup
2 tbs. butter or margarine, melted
1 tsp. vanilla
3/4 c. (or so) chopped pecans

1 8-or-9" pie crust, unbaked

Combine all ingredients and stir well. Pour into crust. Bake at 400 degrees for 10 minutes, then reduce oven to 350 degrees and bake 40 minutes more.

[creaker]

I use light and just use the recipe on the bottle.

[CathyA]

Gregg.......LOL! How true........that pecan pie isn't for the faint of heart! (or the faint of pancreases).