Grandma Weeks Pecan Pie – a delicious recipe with butter, light Karo syrup, brown sugar, eggs, pecans, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter. In a medium bowl, add butter, Karo syrup and sugar and mix well.
2
Add beaten eggs, vanilla,nuts & salt.
3
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.
4
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!
738
kcal
Calories
52
g
Fat
61
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup butter, melted, 1 cup light Karo syrup, 1 cup brown sugar, 3 eggs, lightly beaten, and more.
Yes, Grandma Weeks Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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