Can I use light corn syrup instead of dark 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.

Why is my chocolate pecan pie runny?

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. Some bakers opt to reduce the oven temperature to 325 and bake the pie for a longer time. If you have concerns about your crust becoming too brown, simply cover it loosely with a piece of foil.

How do I know when my chocolate pecan pie is done?

Pecan pie is done at the first signs of solidity in the center of the pie and no longer jiggly (center should not shake and a knife inserted in the center will come out clean). A cooking thermometer should register an internal temperature of 200 degrees F when done.

Can you substitute dark Karo syrup for light Karo syrup?

Yes. Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. 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.

Does Karo syrup go bad?

Most corn syrup is safe to eat indefinitely, but again, if it fails the test of color and odor, discard the corn syrup. The best by date is the date that the corn syrup will retain its flavor. If the corn syrup is opened, it will last up to 6 months without spoiling.

How do you fix a runny pecan pie?

A soupy filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes. Do not wait too long after you notice the filling isn’t set. If you do, the bottom of the crust could begin to get soggy.

Why did my pecan pie bubble over?

The reason your filling is bubbling over is that there is so much heat and steam building up inside the pie as it bakes, that something has to give. Since the fruit or filling is the softest substance in there, it’s going to find a way out.

Is Karo corn syrup high fructose corn syrup?

No. According to Harold McGee , high-fructose corn syrup goes through an additional process to make it sweeter than standard corn syrup. Karo, the company that makes most of the corn syrup found on supermarket shelves in America, has come out with Karo Lite, which contains no high-fructose corn syrup.

Is Karo syrup safe?

Karo syrup is safe to eat for an indefinite period of time whether it has been opened or not opened. However, for best results we recommend using before the “Best by” date stamped on the container. Bottles may be refrigerated after opening, however, the syrup will be thicker and slower to pour.

How do you make a chocolate pecan pie?

{{model.addEditText}} Print Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl combine flour and salt. Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. To Make Filling: In a medium bowl mix eggs and sugar. Spread chocolate chips and pecan pieces across bottom of pie shell.

What is the best pecan pie recipe?

Directions. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly. At this point I like to strain the mixture to make sure it’s smooth and lump free. Stir in butter, vanilla, and pecans and pour into crust. Bake in a 350°F oven for about 45 to 60 minutes or until set.