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
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 12–16 slices 1x
Description
The best pecan pie recipe from my grandma. :)
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.
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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.
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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.
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Assemble. Pour the filling into the blind-baked crust. Arrange the remaining 2 cups of pecan halves decoratively on top.
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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.
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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.)
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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
Corn syrup alternative: If you would rather not use corn syrup, feel free to use my maple-sweetened pecan pie recipe instead.
Great pie recipe
This is my favorite recipe that I’ve been using for around 10 years. I found it in a cookbook in 2011 and I will continue to use this recipe, it comes out perfect every time. Thanks so much
Wow, we loved this pecan pie. I did not pre-bake the crust, and it all turned out fine. The filling took 60 minutes to get done. I may set the temp to 400 next time and see how that goes. Do watch for a little peak in the middle of the filling. When that appears, it’s done.
It was my first time, but i followed each step and it came out perfect! Thanks!
You sucked me in at “last page first.” Any recipe by a kindred spirit is always worth trying. ? The pie is amazing, the recipe was very easy to follow and I really enjoyed reading about your grandma! Thanks so much!!♥️
Absolutely delish! Family raved. The pie took a great deal of time to bake, to the point the edges were over done. I believe the next time I make the pie I will omit the nuts on top, it was beautiful, but seems to greatly add to the baking time. I do believe I will try to add a little brown sugar in it next time, even though my boyfriend has said, “don’t change a thing”, with the exception of the nuts on the top.
I’m not a pecan pie person, but when I asked my husband what the one thing he wanted for Thanksgiving dinner was, he said pecan pie. Found this recipe because I searched for pecan pie without corn syrup, but that link wouldn’t work for (looks like maybe others had the issue too, but it is now resolved), so I made the trip to the grocery store to get the corn syrup for this one. OMG everyone said this was the best pecan pie they’ve had! So glad I gave this a shot. I still may try to the one without corn syrup when I don’t have the pressure of Thanksgiving, but this recipe will for sure be printed and stored for future pies! Thank you!
Okay this was absolutely delicious!! We didn’t let it come fully to room temp so it was a bit runny but that didn’t stop anyone from enjoying it fully. Thank you for this amazing recipe! It brought back all the memories.
I’m not sure where I went wrong but my pie was soup when we cut into it. I baked it for 45 minutes. I followed the recipe exactly. I guess it needed longer in the oven but I’m not too sure.
My 11 yr old grand daughter made this pie for Thanksgiving. This is the best tasting pecan pie I’ve ever had. It was runny in the middle but who cares. Just wanted to say thanks for sharing your recipe ?