How to Make Pecan Pie Without Corn Syrup (Karo)

I have chosen this recipe because I wanted to make an "authentic" American style pecan pie, but without corn syrup as it is not a standard grocery item here in the UK.  For all of us who live outside the land of Karo Syrup, here is a tried & tested version without it.

My thanks go to my American friend Roberta who lives in Germany for letting me use her recipe.

All notes below are Roberta's, original quantities were US cups, metric & imperial are conversions as weighed out by myself (lizzyastro)

One 10"-ish pie shell - home made (see below) or bought in

1 cup sugar, 240g or 8 oz (I sometimes use half and half brown and white)
2 eggs
6 tablespoons butter, 90g or 3 oz
1/4 cup milk, 60 ml or 2 fl oz
1 cup pecans, 120g or 4 oz  (I usually use about 1 1/2 cups, 150g, 5 oz)
1/2 cup raisins, 70g or 2 1/2 oz (definitely optional! But this is really good using
dried cranberries or chopped candied ginger.)


Pie shell:
6 tablespoons butter, 90g or 3 oz
1-2 tablespoons sugar, 15 to 30g or 1/2 to 1 oz
1 cup flour, 150g or 5 oz
(Place a tablespoon of cornstarch in the bottom of the cup before measuring -makes a lighter pastry.)

Cut or rub the pie shell ingredients together (or use a food processor) until it
resembles fine crumbs. Then add just enough ice cold water to hold it
together. The dough shouldn't be sticky. The amount of water depends
very much on humidity -sorry! But a tablespoonful is usually enough in my
humid European climate. 

Let the dough rest in the refrigerator for half an hour before you roll it out.

Roll out the dough and use to line a 10" pie tin.

Preheat the oven to 350°F, 180°C, Gas Mark 4

Melt the butter in the milk and allow to cool for a few minutes.

Spread nuts and fruit (if using) in the unbaked pie shell.

Beat the eggs.

Whisk the sugar and eggs into the milk/butter mixture and pour over the nuts/fruit.

Place into the oven and bake for 40-45 minutes.

Allow to cool before serving.