Grandma Weeks Pecan Pie

"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!"
photo by Sherrybeth photo by Sherrybeth
photo by Sherrybeth
Ready In:
1hr 10mins
1 pie




  • 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!

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  1. 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! :)
  2. FALL PAC 2007 The richness of this pie is beyond compare. I'm sure that it is due to the brown sugar. I've never tried a pecan pie recipe using brown sugar so I was a bit skeptical about this one. AM I EVER GLAD that I chose this recipe for PAC...there aren't words to describe the richness. Thanks Caryn...I'll be making this one for years to come.


I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
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