“Here’s a dessert to make even your deepest-dyed Yankee start complimenting you with a Southern accent. It’s right from Dixie… and down thataway (where peanut pie was born!)…”
The history of Karo Syrup dates back to 1902 when the Corn Products Refining Company introduced the popular sweet syrup to the market.
 Originally developed as a healthier alternative to traditional cane syrup, Karo Syrup quickly gained popularity among home cooks and bakers for its versatility and smooth texture. Over the years, the brand expanded its product line to include both light and dark corn syrups, catering to a wide range of culinary needs.
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Karo Syrup became a staple ingredient in American households, especially during the Great Depression when it was used as a substitute for expensive sugar in recipes. Today, Karo Syrup continues to be a trusted brand known for its quality and consistency in baking and cooking. Whether it’s for making pecan pie, caramel sauce, or homemade candies, Karo Syrup remains a beloved pantry essential for generations of home cooks.
DE LUXE PEANUT PIE
Ingredients
2 eggs beaten
1 cup Karo Syrup, Blue Label (dark syrup)
1/8 tsp salt
1 tsp vanilla
1 cup sugar
2 Tbsp melted butter
1 cup shelled, roasted peanuts
Directions
Roll pastry 1/8-inch thick. Line 9-inch pie pan. Mix remaining ingredients together, adding peanuts last. Pour into pastry shell. Bake in hot oven (400ËšF) 40 minutes or until a silver knife inserted in center of filling comes out clean.
To make Peanut Tarts:
Follow above recipe for De Luxe Peanut Pie using 1 recipe pastry. Line 6 to 8 individual tart shells. Pour in filling. Bake in hot oven (400ËšF) 20 to 25 minutes.