My great-grandmother passed away when I was in my late teens, but my memories of spending time with her will last forever. She was well-known for her pies, and her love for sharing them with others. I’ve inherited her passion for pies, and today I’m sharing her pecan pie recipe!
Before this fall, I’d never baked a pecan pie. Hard to believe I know! There seemed no better recipe to bake than my great-grandmother’s. Like many of her famous recipes, a few of the directions were missing, but a trial run proved that this pecan pie recipe is one that will stand the test of time. I think baking it every year will be my new Thanksgiving tradition.
This batch of pecan pies, I made as mini tarts. But, for the big day, I’m planning to make a classic pecan pie.
Pearl’s Pecan Pie Recipe
Pearl's Pecan Pie Recipe
This sweet and savory pie recipe is over almost 100 years old and is one your family will love.
- 3 Eggs
- 1 Cup Light Brown Sugar
- 1 Cup White Karo Syrup You can also use Dark Karo Syrup.
- 1 TBSP Flour
- 1 Cup Broken Pecans
- 1 TSP Vanilla
- 2 TBSP Butter Melted
- 1 Pre-Baked Pie Crust You can also use tart shells.
Preheat oven to 350 degrees.
Add light brown sugar, white Karo syrup, flour, vanilla, and butter together. Mix well. Set aside.
Pour pecans into crust.
Pour sugar and syrup mixture over pecans in the shell or crust.
Bake pie for 50-60 minutes.
- Amanda is a native of Richmond, VA. She enjoys writing, blogging, traveling, shopping, and spending time with friends and family.