Recipe by Caryn Dalton
When my DH was young his best friend was Keith. Keith's 'Grandma Weeks' was always whipping up wonderful dishes for the neighborhood children to enjoy. Keith asked for and preserved this recipe from 'Grandma Weeks' before she passed. I made it two years ago and it really is very easy...and very rich. I could only have a small piece which was fine with DH because he ate the rest!
Top Review by flower7
This is a delicious pecan pie! I make a similar recipe from The Good Home Cookbook, the only differences being the addition of 2 Tbsp flour and only 1 cup pecans (but I usually use up to 1/2 cup more anyway). The first time I made this I accidentally bought roasted & salted pecans so I used them & left out the salt - it was great anyway! I have had to up the baking time up to 55-60 minutes to get it done through the center. Thanks for posting! :)
- 78.07 ml butter, melted
- 236.59 ml light Karo syrup
- 236.59 ml brown sugar
- 3 eggs, lightly beaten
- 354.88 ml pecans, broken into small pieces
- 4.92 ml vanilla
- 0.25 ml salt
- 1 pie crust
Directions See How It's Made
- Melt butter. In a medium bowl, add butter, Karo syrup and sugar and mix well.
- Add beaten eggs, vanilla,nuts & salt.
- Pour into a pie shell and bake at 350 degrees for 35-45 minutes. You can do a toothpick test which should be only slightly wet.
- Caryn's note: This is the recipe as Keith sent it to us. I basted the edges of the pie crust with a tiny bit of egg white that I reserved and covered it with my pie ring (you could use foil) until the last 15 minutes of cooking. And, I had to cook the pie for about an hour before a toothpick test revealed the moist toothpick. As the pie cools, it will set more so don't be alarmed if the center jiggles a little. As I recall, it didn't cut extremely clean, but it sure was good!