I use the following recipe with light Karo. It is great and very simple to make and I have never used dark Karo or any other syrup, molasses, etc. I like to keep the pecans in halves, and the best tip I have (whatever recipe you use) is TOAST THE PECANS FIRST
! They stay more crisp and their flavor is richer.
TO TOAST PECANS: Put measured amount of pecans in a shallow baking pan and toast them in a 350 degree oven for 5-10 minutes, stirring once or twice. (This method works for toasting any kind of nut.)
Unless you have a penchant for the pecans getting a bit soggy in the pie, you won't be disappointed.
Variations on this recipe: Maple-Pecan Pie: substitute maple syrup for the corn syrup; Peanut (or Other nut) Pie: Substitute coarsely chopped peanuts, macadamia nuts or cashews for the pecans (toast first!); Coconut-Oatmeal Pie: substitute 3/4 cup coconut and 1/2 cup quick oats for the pecans. (The Macadamia is the only variation I've tried. It's very good, but I prefer the pecan!)
1 cup corn syrup (Karo), light or dark
2/3 cup sugar
1/3 cup butter(preferred)or margarine, melted
1 tsp. vanilla
1 1/4 cups pecan halves, toasted
Unbaked pastry for single crust pie
In mixing bowl, beat eggs lightly with rotary beater or a fork till combined (I use my KitchenAid mixer on low speed). Stir in corn syrup, sugar, butter and vanilla. Stir well. Stir in pecan halves.
Place pastry-lined 9-inch pie plate on the oven rack. Pour the filling into the pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil. Bake for 20-25 more minutes, until knife inserted near center comes out clean. Cool on wire rack. Cover and chill to store.