Maple syrup is for butter tarts with pecans.

Karo is for pecan pie.

-Canadian, born and bred with a maple syrup tap in hand.

Definitely Karo

Karo. Maple would taste horrible.

I have a recipe that uses both (corn syrup and maple syrup) - it makes the pie a little less sweet overall and has gotten rave reviews from my relatives in Mississippi.

Anonymous wrote:

Anonymous wrote:You want to use GOLDEN SYRUP, not maple syrup. I did that last year and it was great. A bit deeper flavor, but not such a huge difference.

The Smitten Kitchen recipe uses Lyle's golden syrup. I agree that it's good, although I didn't notice a huge difference. I grew up on pecan pies made with corn syrup, and would go with corn syrup over maple syrup.

https://smittenkitchen.com/2015/11/pecan-pie/

I'm going to guess that's exactly where I got my recipe last year. Love Smitten Kitchen! (I'm PP who posted golden syrup above)

Anonymous wrote:You want to use GOLDEN SYRUP, not maple syrup. I did that last year and it was great. A bit deeper flavor, but not such a huge difference.

The Smitten Kitchen recipe uses Lyle's golden syrup. I agree that it's good, although I didn't notice a huge difference. I grew up on pecan pies made with corn syrup, and would go with corn syrup over maple syrup.

https://smittenkitchen.com/2015/11/pecan-pie/

Corn syrup! I literally keep corn syrup on hand only for two uses: 1. Bubble solution for my kids and 2. Pecan pie!
Maple syrup has a completely different water/ sugar ratio and that will not work in most pecan pies. If you want maple flavor I would add maple extract to the mixture - King Arthur Flour sells one.

You want to use GOLDEN SYRUP, not maple syrup. I did that last year and it was great. A bit deeper flavor, but not such a huge difference.

Karo

OP here. Thanks everyone! My family has traditionally used corn syrup too. I saw the different recipe with maple syrup and I was intrigued, but I am going to stick with what’s good.

Anonymous wrote:I've made it both ways (maple syrup is the old school method) and I prefer corn syrup, but probably just because that's what's most familiar.

Maple syrup is NOT the old school way. Pecans grow in the south. Pecan pie is a southern dish. Maple syrup is not endemic to the south. That's why it is traditionally corn syrup. People used what they had which was not maple syrup.

Maple syrup is not going to hold it together

Anonymous wrote:

Anonymous wrote:Cane syrup (Steens or other brand), if you can find it, is far superior to corn syrup. Maple syrup is of a completely different consistency and I've never tried it in a pecan pie.

Most maple syrup is corn syrup with maple flavoring.

Most pancake syrup is what you describe. Most maple syrup is maple syrup.

Anonymous wrote:Karo. Make two so you can eat one for breakfast over the next several days.

Yummm. Pecan pie with a hot cup of coffee is heaven.

Oops. Cooks Country, not Cooks Illustrated!