recipe (i.e. the one on the back of the corn syrup bottle) and just substituted Lyle's Golden syrup for the corn syrup.
The merit of the Karo recipe is that it's easy as... well, you know. The only change I made was the addition of a little kosher salt (1/4 tsp) to the batter and a pinch sprinkled on top before the pie went into the oven. As always, I egg washed, sugared and then covered the crust with a pie shield.
But first, I still have half a pie to finish.