My Grandma’s Pecan Pie
My grandma was this tiny lady with a very big heart who loved nothing more than having her huge family return to her home in rural central Kansas for the holidays. The “grown-ups” would all squeeze in around the dining table, cousins galore would scatter to card tables across the basement, and the whole house always felt full in the best possible way. And without fail, the dessert everyone looked forward to most was Grandma’s delicious pecan pies.
Her version was as classic as it gets — sweet, buttery, and generously studded with pecans. We’ve always made it in our family with a mix of chopped and whole pecans, which gives every slice that perfect blend of gooey and crunchy. And while my grandma’s version definitely included corn syrup, you’re welcome to try to this maple syrup version instead if you prefer.
I’ve been baking this pie for more years than I can remember. So if you’re looking for a nostalgic, classic recipe to try, it’s a good one!
Pecan Pie Tips
Here are a few quick tips to make sure your pecan pie turns out perfectly each time:
- Blind-bake the crust to prevent sogginess. This step makes a huge difference in keeping the bottom crisp and flaky.
- Brown the butter properly. Let it bubble and foam until the milk solids turn golden and smell nutty — that toasty depth is the secret to a more flavorful filling.
- Temper the butter slowly. Drizzle the hot butter into the egg mixture while whisking constantly so you don’t accidentally scramble the eggs.
- Bake long enough. Pecan pies often need 50–65 minutes, especially with lots of pecans. Don’t be afraid to go longer.
- Check doneness by temperature. The center should register around 200°F — this is the most reliable way to know it’s set.
- Let it cool completely. The filling only fully sets once cooled and chilled, which ensures clean, beautiful slices.
Recipe Variations
Here are a few ways to riff on this recipe and make it your own:
- Add bourbon. A tablespoon or two adds warm, cozy depth without tasting boozy.
- Use dark brown sugar. Swapping half the white sugar for dark brown adds extra caramel notes.
- Try maple syrup. Replace ¼ cup of the corn syrup with pure maple syrup for a slightly more complex sweetness.
- Add chocolate. Stir in ½ cup semisweet chocolate chips for chocolate-pecan-pie heaven.
- Mix in orange zest. A little zest brightens the filling and adds a lovely citrus aroma.
- Swap the nuts. Toasted walnuts or hazelnuts can replace some (or all!) of the pecans.
FAQ
Yes — in fact, it’s better made ahead! Bake it the day before and refrigerate. It slices beautifully once fully chilled.
Corn syrup (which is different than high fructose corn syrup) is what gives classic pecan pie its glossy, custardy texture. Feel free to try my maple pecan pie if you’d prefer a naturally sweetened version.
Blind baking is key. It creates a barrier so the custard doesn’t seep into the crust.
Look for a gentle Jell-O-like jiggle and an internal temp of 200°F. If it still wobbles in waves, keep baking.
More Pie Recipes To Try!
Looking for more fabulous pie recipes to try? Here are a few of our favorites:
Pecan Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup granulated (white) sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 eggs, whisked
- 1/2 cup (1 stick) salted butter
- 4 cups pecan halves, divided
Instructions
- Heat oven. Heat oven to 400°F.
- Blind bake the crust. Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer. Line the chilled crust with parchment paper or foil, pressing it gently against the sides. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and lining. Reduce oven heat to 350°F.
- Prepare the filling. In a medium bowl, whisk together the sugar, corn syrup, vanilla, salt, and cinnamon. Add the eggs and whisk until smooth. Melt the butter in a small saucepan over medium heat for 4–5 minutes, stirring often, until it begins to brown, smell nutty, and turn golden. Slowly drizzle the hot brown butter into the sugar mixture while whisking constantly to prevent the eggs from cooking. Chop 2 cups of the pecans and stir them into the filling.
- Assemble. Pour the filling into the blind-baked crust. Arrange the remaining 2 cups of pecan halves decoratively on top.
- Bake. Bake the pie for 50–65 minutes, or until done (see notes below). If the crust or pecans begin browning too quickly, tent the pie loosely with foil after the first 20–25 minutes. The pie is ready when the center registers 200°F on an instant-read thermometer. The filling should have a gentle jiggle, like set Jell-O — not loose or wavy. The top will be puffed when it comes out of the oven but will settle flat as it cools. If the center still looks very wobbly after 50 minutes, continue baking in 5-minute increments until the jiggle is just set.
- Cool. Place the pie on a wire rack and let it cool completely to room temperature. Then transfer to the refrigerator for at least 3 hours. (This chilling time helps the custard set fully so the slices cut cleanly.)
- Serve. Slice and serve with whipped cream, if you’d like. Cover and store leftovers at room temperature for 1–2 days or refrigerated for 4–5 days.
Notes
Did you make this?Let me know how it turned out in the comments below!
The best pecan pie, hands down! The brown butter and touch of cinnamon make a real difference – already getting so many requests to make it again!
I searched high and low for a recipe I thought would be a good choice for my first attempt I served it to my fiance yesterday evening and he said this is the best pecan pie he’s ever eaten thank you grandmother for me and thank you
Your pecan pie recipe is the best! I have been using your recipe for 3 years now, every Thanksgiving, and everyone in my family always look forward to and they love it!!! But everytime I make the filling, i always have the left over, probably because my pie crust is not big and deep enough to fill it all… So I always ends up with 2 pecan pies from the filling recipe ???… Thank you for sharing! ❤️❤️❤️
Absolutely delicious. The browned butter adds an extra depth of flavor; do not skip this step. However, you may want to research how to brown butter before attempting. The instructions are not abundantly clear.
I would also recommend that you opt for a 9-inch deep dish or a larger pie pan because my pie had about half a cup of filling leftover.
It really is the best pecan pie ever!
My pie tasted great but was runny. I even baked it for an extra 30 min. Any thoughts. I used the corn syrup. My oven is a convection oven. Should I have used 400 degrees instead?
Love the recipe. Made it last year with one little addition to the recipe. I added 1 tablespoon of homemade maple syrup that’s been aged for 2 years. Yum
Hi! I was just about to make this pie with the corn syrup substitutions and that note no longer shows up! Can you tell me what it is?
Thanks!
Sure thing. In place of the corn syrup, it used to suggest using 1 cup maple syrup and 1/2 cup packed brown sugar.
Hello! You used to have a substitute recipe with brown sugar and maple syrup, can I get a link to that? The on currently on this blog goes to this same recipe. And I LOVE your substitute version best!
Oh wow! I was so surprised at how tasty this pie turned out. I really wanted to find a recipe that didn’t use corn syrup and I’m happy to say that this is my new go to pecan pie recipe! Thanks for sharing!
Great pie recipe. Even doubled it and it worked and turned out great
Hi! I can’t wait to try this recipe. Can I use a store bought crust? If so, should I bake it first or not? Thanks!!
I am always intrigued how the same traditional pecan pie can look so different by rearranging the pecans on top. I love your traditional circular pecan halves look. I can’t wait to try a gluten free option by swapping out the all-purpose flour crust with a pecan meal/flour crust to see how it tastes. (We have a daughter that is gluten intolerant.)
If using a frozen pie crust that’s been in the freezer 3-4 days, how long should you blind bake the crust for step 2? Thanks!
I’m planning to bake a pecan pie soon and I’m perusing various recipes. I came across your recipe and it looks delish. I have one question though… you noted at the end :*If you would rather not use corn syrup, feel free to substitute 1/2 cup packed brown sugar. OR, in recent years, I’ve also really liked using 1 cup packed brown sugar, and 1/2 cup brown sugar. ” Not being silly, it there a difference in the types of brown sugars? You said “packed”. Does that refer to a certain type or the just the way you measure it (packed vs loosely packed)? Or should one be dark brown and other light brown??? Please let me know!!! Thanks!