Grandma-Weeks-Pecan-Pie0.jpg

INGREDIENTS

  • 1/3 cup butter , melted
  • 1 cup light Karo syrup
  • 1 cup brown sugar
  • 3 eggs , lightly beaten
  • 1 1/2 cups pecans , broken into small pieces
  • 1 teaspoon vanilla
  • 1 dash salt
  • 1pie crust

DIRECTIONS

  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!