Grandma Weeks Pecan Pie Recipes

GRANDMA'S PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F
• Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
• Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
• Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
• Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
• Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
• Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
• Pie can be made 1-2 days ahead and refrigerated until ready to serve.

GRANDMA'S PECAN PIE

Steps:

• Preheat oven to 350°F.
• For the crust, combine flour, sugar, and salt in a large mixing bowl. Add oil and milk; mix well and pat in 9-inch pie dish, flutting or pressing a fork into the edges if desired.
• In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla. Stir in melted butter and chopped pecans.
• Pour the filling into the piecrust. Top with additional pecans for decorative purposes, if desired. Bake until center of pie is puffed and golden brown, about 35 minutes.
• Remove baked pie from the oven and place on a wire rack to cool completely. Slice and serve pie warm, at room temperature, or even chilled. Enjoy plain or with whipped cream or ice cream.

GRANDMA WEEKS PECAN PIE

Steps:

• 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!

GRANDMA'S PECAN PIE

Steps:

• 1. Preheat oven to 375.
• 2. Cream butter until light & fluffy; gradually add sugar - beating after each addition.
• 3. Add eggs - one at a time.
• 4. Add remaining ingredients in order listed - beat after each addition.
• 5. Pour mixture into unbaked pie shell & bake for 40 to 50 minutes.
• 6. Allow to cool completely before serving.
• 7. HINT: To avoid boiling over & burning of pie shell edge - wrap a band of foil over shell and edge of pie tin.

GRANDMA'S PECAN PIE

Steps:

• Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.