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!
If you use a pre made pie crust do you still have to pre bake it like the recipe says at the beginning?
Good question Elicia! No, you don’t. :) We hope you enjoy this!
I was SO excited about the our I put in the oven! I cooked it well over an hour because it never set! Even after the pie cooled it was still runny in the center! :( any thoughts on what could have gone wrong?!
Thank you so much for sharing this recipe! I made this yesterday and my family would not stop saying how delicious it was.
You’re welcome Susanna, we’re happy you and your family enjoyed it! :D
I don’t know what I like better, reading about your grandmother or that glorious pie! As I read about your grandmother I felt like I was reading about mine. Thank you!
Aw, thanks Molly! She was very special to me. :)
Hi Ali!
I only have a 8.5 inch pieces pan. Is there a way to a adjust the filling or home made pie crust proportions to match?
Thanks :)
Hi Alexis! Honestly, we think the 8.5 inch pan will still work fine – you shouldn’t need to adjust the filling or the crust. You may have a little bit of dough left over, but if that’s the case, there are lots of fun things to do with it: :)
Do you have to partially bake store bought pie crusts?
Nope! We hope you enjoy this Shanice!
I made this pie today forThanksgiving and it was Awesome!! I made mini pies with the left over filling and it tasted amazing!! Thanks for the recipe!
We’re so glad to hear that Brooklyn, thanks for sharing with us (and those mini pies sound adorable)! :)
Can I use raw pecans? Or do I need to roast raw pecans first?
You could use raw pecans if you prefer Laura, but we strongly suggest toasting them. They’ll just have so much more flavor, and they really make that classic pecan pie taste. We think it makes a huge difference! We hope you enjoy!
I have to make this solely because your story made me cry. Heres to good food and wonderful people. <3
I just printed this recipe! I promised my husband I would make him a pecan pie for Thanksgiving this year! I am shopping for ingredients after work today! I am so excited to try this!!!
That’s awesome Elizabeth, we hope you two enjoyed this and that you had a wonderful Thanksgiving! :)