Pecan Pie

The best pecan pie recipe I know, inspired by my grandma.

Best Pecan Pie Recipe |

My Grandma Ebright was many things…

She was the faithful wife of a Kansas wheat farmer for sixty years, proud mother of five, and involved grandmother of thirteen.

She was a lover of singing, and insisted that anyone born or married in her family learn how to do so loudly, in four-part harmony, and with smiles, especially while caroling nursing homes together each Christmas.

She was a voracious reader, flying through nearly a book a day in her later years and then eagerly passing them along to her friends and family, although she prided herself on always reading the last page first.

She was a hard worker, graduating early and completing a degree so that she could teach in a 1-room rural schoolhouse, then picking up to help serve in WWII, then running a farm for decades while raising five kids on a shoestring budget, then later being a faithful caretaker for my grandpa with Alzheimer’s in the last years of his life.

She was a writer as well and officially published her first book in her eighties, although my favorite writings were the pages upon pages of handwritten letters that she faithfully mailed to each of her grandkids every few months.

She was sharp as a tack, and was a fierce believer in raising her family — especially the daughters and granddaughters — to appreciate and seek intelligence.

She was a matchmaker, and never passed up the opportunity to introduce herself to an attractive stranger in hopes that they might be the perfect match for one of her grandkids.

She was o-pin-ion-ated, for better and worse, and never resisted a moment to share her thoughts (even if whispering a little too loudly in church about a lady’s purple hair).

She was a firecracker.  She was thoughtful.  She was stubborn.  She was giving.  She was hilarious.  She was creative.  She was loyal.  She was my grandma.

And she was an expert baker of pecan pie.

Best Pecan Pie Recipe |

Actually, of the many things she was, my grandma would be the first to tell you that she did not consider herself a cook.  She would much rather be spending time with people than “couped up” in the kitchen.  So she was a big fan of treating our extended family to the local Pizza Hut or a round of chocolate-dipped cones at Dairy Queen.

But when we did all gather together to eat at home, she knew how to rock a huge batch of chicken and noodles, salty and butter sweet corn, “chip chocolate” cookies, and some good ol’ fashioned homemade pecan pie.

Best Pecan Pie Recipe |

Her homemade pecan pies (pronounced peh-cahn, in Kansas) were classic — sweet, simple and overflowing with buttered pecans.

Best Pecan Pie Recipe |

And they were always meant for sharing.

Best Pecan Pie Recipe |

So it seemed only fitting that for my first week of really teaching myself how to bake pies, I begin with the first pie I ever knew — Grandma’s Pecan Pie.

I did brown the butter to give this version an extra nuttier, delicious flavor.  And I’m pretty sure my grandma would have cracked up at me taking the extra time to line the top of the pecan pie with extra pecans.  (Yes, I was the picky-eating granddaughter who used to always prefer playing with my food, rather than actually eating it.)

But I’m pretty sure she would have been proud, and even happier to know that this one was shared with a bunch of people I really love.

Best Pecan Pie Recipe |

So Grandma, this one’s for you.  Love you!  :)

Grandma + Cousins

My grandma, cousins and me in 2009.  Tiny lady.  Big heart.

Best Pecan Pie Recipe |

Pecan Pie

he best pecan pie recipe, according to my grandma.


  • 1 9-inch pie crust, partially pre-baked (learn more in this post on How To Make A Pie Crust)
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 4 eggs, beaten
  • 1/2 cup (1 stick) salted butter
  • 2 cups pecans (plus extras to line the top, if desired)


Partially pre-bake a pie crust in a 9-inch pie pan according to its instructions, then heat oven to 350°F.

In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.

Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.

Bake for about 50-60 minutes, or until the filling is set.  And by "set", I mean that the filling will probably be slightly jiggly, but not too sloshy.  If it's too sloshy, don't hesitate to add it back in for another 10-20 minutes (for some reason, baking times can be very different with pecan pies). If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Best Pecan Pie Recipe |

Here are a few more favorite pie recipes!

Sweet Cherry Pie Recipe |

Sweet Cherry Pie

Peach Bourbon Pie Recipe |

Peach Bourbon Pie

French Silk Pie (Chocolate Pie) Recipe |

French Silk Pie (Chocolate Pie)

Best Key Lime Pie Recipe |

Key Lime Pie

The Best Apple Pie

The Best Apple Pie

Disclaimer: This post contains affiliate links.

Leave a Comment:


  1. Einav — November 3, 2015 @ 3:40 pm (#)

    Hi Ali, this pie looks amazing! Question (and apologies if this is already mentioned in the post or in the comments): Where (fridge? room temperature?) and for how long would you recommend keeping pie leftovers?
    Many thanks in advance!

    • Hayley @ Gimme Some Oven — November 4th, 2015 @ 12:04 pm

      Thanks Einav! And no worries at all, we usually just keep this pie at room temp (though you could certainly store it in the fridge). It never lasts long! :)

  2. Haley — November 18, 2015 @ 2:33 pm (#)

    This looks great! I’m excited to try it! I usually put a little bit of bourbon in my pecan pie filling. Do you think that would be a good addition here?

    • Hayley @ Gimme Some Oven — November 18th, 2015 @ 4:28 pm

      Oh my goodness, we think you should definitely do that! It would be an AWESOME addition. :D

  3. Diana S — November 19, 2015 @ 8:41 pm (#)

    So touching your story of your grandma. What a lucky girl you are to have had her in your  life and to think back on such great memories. So very sweet. I’m making  your pecan pie for Thanksgiving this year. Sounds delish.

    Thanks hon,
    Diana S

    • Hayley @ Gimme Some Oven — November 20th, 2015 @ 10:16 am

      Thanks Diana, we hope you enjoy the pie, and that you have a wonderful Thanksgiving!

  4. Liz — November 20, 2015 @ 1:51 pm (#)

    Have you ever made the filling ahead of time and refrigerated it?? I’m wanting to make this plus my pumpkin pie for thanksgiving, and I like to do as much of the prep as I can ahead of time. I was thinking I’ let it come to room temp before filling the pie shell and baking. What do you think?

    • Hayley @ Gimme Some Oven — November 20th, 2015 @ 2:26 pm

      We haven’t tried that Liz, but we’d be worried about the pecans getting soggy. :/

  5. Sheri F — November 21, 2015 @ 10:53 am (#)

    What a wonderful story and tribute to your Grandmother! Sounds a lot like mine. Such a gift to everyone around her! I’m going to make this special recipe to share with my family during Thanksgiving next week. Can’t wait to try it. Happy Thanksgiving~ Thanks for sharing

    • Hayley @ Gimme Some Oven — November 21st, 2015 @ 4:32 pm

      Thanks Sheri, we hope you enjoy the pie, and that you have a wonderful Thanksgiving!

  6. Kristyn — November 22, 2015 @ 2:43 am (#)

    I usually make a rum cake & a Mexican chocolate cake (has kahlua, cayenne, & black pepper…seriously amazing) for Thanksgiving, but today my husband asked for a pecan pie. No idea why, just out of the blue. I’m GREAT at cakes but haven’t made a pie in at least 15 years. Got on Pinterest to see what I could find, and discovered yours. Can’t wait to try your recipe!

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 9:15 am

      That Mexican chocolate cake sounds AMAZING Kristyn, very cool! We hope you and your husband enjoy this pie, thanks for checking out the recipe and blog! :)

  7. Del's cooking twist — November 23, 2015 @ 8:20 am (#)

    Hello Ali! I’m so happy that I found your recipe, and I love the story of your grandmother behind :) Anyhow, I tried the recipe and loved it so much that I shared it on my blog with credits to you of course. Have a look if you wish! I have done several recipes of yours already and they are always amazing. Keep on doing the amazing job, you are so inspiring for me!

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 10:37 am

      Thanks for your sweet words Del, we’re happy you’re a fan of this pie and the blog! Thanks for the shoutout on your blog as well (it’s adorable and your photos are amazing)! :D

  8. Elizabeth — November 24, 2015 @ 3:08 pm (#)

    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!!!

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:25 am

      That’s awesome Elizabeth, we hope you two enjoyed this and that you had a wonderful Thanksgiving! :)

  9. Darcie — November 24, 2015 @ 4:16 pm (#)

    I have to make this solely because your story made me cry. Heres to good food and wonderful people. <3

  10. Laura — November 24, 2015 @ 8:56 pm (#)

    Can I use raw pecans? Or do I need to roast raw pecans first?

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:32 am

      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!

  11. Brooklyn — November 25, 2015 @ 4:30 pm (#)

    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!

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:38 am

      We’re so glad to hear that Brooklyn, thanks for sharing with us (and those mini pies sound adorable)! :)

  12. Shanice — November 25, 2015 @ 5:00 pm (#)

    Do you have to partially bake store bought pie crusts?

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 10:06 pm

      Nope! We hope you enjoy this Shanice!

  13. Alexis — November 26, 2015 @ 1:32 am (#)

    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 :)

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:59 am

      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: :)

  14. Molly — November 26, 2015 @ 1:22 pm (#)

    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!

    • Ali — November 26th, 2015 @ 4:46 pm

      Aw, thanks Molly! She was very special to me. :)

  15. Susanna — November 27, 2015 @ 6:44 pm (#)

    Thank you so much  for sharing this recipe! I made this yesterday and my family would not stop saying how delicious it was.

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:37 pm

      You’re welcome Susanna, we’re happy you and your family enjoyed it! :D

  16. Corinne Bowker — December 8, 2015 @ 9:26 am (#)

    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?!

  17. Elicia — December 24, 2015 @ 11:55 am (#)

    If you use a pre made pie crust do you still have to pre bake it like the recipe says at the beginning? 

    • Hayley @ Gimme Some Oven — December 26th, 2015 @ 9:00 pm

      Good question Elicia! No, you don’t. :) We hope you enjoy this!

  18. Karen P — January 1, 2016 @ 4:26 am (#)

    Hi, I’m trying to make this for New Years dinner. One question:  are the pecans on the top cooked first or just cooked with the pie to get that browned, toasted look?  I bought a bag of shelled whole pecans from the grocery store.  Also I bought dark corn sugar accidentally instead of light corn syrup. What will that hurt or change as far as look and taste are concerned? 

    • Hayley @ Gimme Some Oven — January 1st, 2016 @ 10:10 pm

      Hi Karen! We didn’t pre-toast the pecans, but you certainly could! Also, dark corn syrup will still work fine for this, some people even prefer it for pecan pie. :) We hope you enjoy!

  19. Jenny — February 8, 2016 @ 12:26 pm (#)

    Hi there,
    thanks for sharing your grandma’s recipe. I had a bag of pecans left over and always wanted to try pecan pie (never ever had one before), so this seemed like the perfect opportunity! I made it this morning and have a follow-up question: what consistency is it supposed to have when it’s done? I baked the pie for 60 minutes and let it completely cool down for a couple of hours. When I cut into it, the center was liquid. Do you think I did something wrong or could it just be the different ingredients we have here in Germany? Or maybe a wrong ratio of filling and pecans? I remember when I poured everything in the pie crust and tried to decorate with the pecans like you did, they just sank in and vanished…
    On the plus side: it tastes great!! :-) I also followed your pie crust recipe and this was the first time I was able to roll it out and get it into the pie pan without completely falling apart and me wanting to throw it out of the window, so *yay* :-)
    Thanks again!
    – Jenny

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 9:10 pm

      Hi Jenny! The filling is supposed to be a thick syrup consistency, but not crazy thick. It sounds like maybe your pie needed to bake longer, and maybe even cool longer as well. Or perhaps it could be the type of corn syrup? We’re sorry it was so runny, but we’re glad you still enjoyed it — thanks for giving the recipe a try! :D

  20. Dawna Bate — March 7, 2016 @ 8:45 pm (#)

    I just made this last night. Best pecan pie I’ve ever had. It is going to be a repeat – many times!

    • Hayley @ Gimme Some Oven — March 8th, 2016 @ 8:51 am

      Oh my goodness, what a generous compliment! We’re so happy you loved it! :)

  21. Gabrielle salvato — March 25, 2016 @ 4:57 pm (#)

    Hi I love the recipe. I’m trying to cook this pie now but it has been in for 60 mins and when I took it out the middle was like jello. Im nervous about over cooking. I put it back in for another 10 I hope it will be fine

    • Hayley @ Gimme Some Oven — March 27th, 2016 @ 9:09 am

      That’s strange Gabrielle — it normally doesn’t take that long! There should still be some jiggle to the middle of the pie, but if it’s really jiggly and not set, but you’re worried about the crust burning, you can cover the sides of the crust with some foil and bake a little longer. We hope this helps and that the pie turns out well for you!

  22. Jess — October 9, 2016 @ 7:37 pm (#)

    Hi Ali! I’ve used this recipe many times and always get rave reviews so thank you! But this year, I am finally going to make my own pie crust. Since you say to partially pre-bake the crust according to packaging, what would you recommend doing with a home made crust? Thanks!!

    • Ali — October 12th, 2016 @ 9:01 pm

      Awesome! I would recommend pre-baking a pie crust at 400 degrees F for about 15 minutes, being sure to weight it down with some pie weights or dried beans. I have a tutorial for it here —

      Good luck! :) I love that pecan pie recipe so much!


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