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!
Excited to try this recipe and thank you for sharing such a beautiful story.
For the maple syrup and brown sugar recipe, do you still use the white sugar to?
The link to your other pecan pie recipe without corn syrup does not work! I wish I had that recipe I love your recipes.
I got to make this recipe last year and it was fantastic. Simply substitute 1/2 cup maple syrup and 1/2 cup brown sugar for the corn syrup
It was good but runny. I followed the directions so I don’t understand why it turned out so liquidity.
If your filling spills out be sure and don’t beat the fill too much. Added air will puffier up and overflow. Just use a hand wisk.
Thank you for this. I used an electric mixer and it came out like soup. I was so confused what I did wrong.
Hands-down the best pecan pie I have ever had! I have used your recipe ever since I found it. That was almost 9 years! Not only is it the best pecan pie ever but it’s also visually the prettiest I’ve ever seen.❣️❣️
Made this and my fiancé said it was even better than his mom’s pecan pie, and that is saying something. This going forward is my go to pecan pie recipe, thank you and thank you Grandma! Delicious!!!!!!!
Such a delicious recipe! I made this for my mom (who’s a serious pie addict) and she absolutely loved it. I reduced the sugar a little bit (to my mom’s dismay) and it turned out amazing. Just be careful with the blind bake-mistakes are easy. Seriously one of the best pecan pies I’ve had!
First, I love this website thank you for all the great recipes! Going to make your pecan pie, only I want to use very small pie tins, any suggestions for me, I don’t want them to spill over, it’s happened to me before with a different recipe, thank you Lori
This is my 1st attempt making a pecan pie and wanted make it special for my fiance and it turned out beautifully took 60 minutes to cook in my oven and and my fiance said this was the best pecan pie he has ever eaten.
Liz