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This is our family’s classic pecan pie recipe, inspired by my grandmother.
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.
Update: If you are interested in a pecan pie recipe that is naturally sweetened with maple syrup (no corn syrup), here is my newest 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.
Her homemade pecan pies (pronounced peh-cahn, in Kansas) were classic — sweet, simple and overflowing with buttered pecans.
And they were always meant for sharing.
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.
So Grandma, this one’s for you. Love you! :)
My grandma, cousins and me in 2009. Tiny lady. Big heart.
Blind bake the pie crust.Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer. Use parchment paper or aluminum foil to line the inside of the chilled crust, shaping it gently around the inner edges to form a mold of the crust. Fill the bottom of the crust with pie weights or dried beans. Bake for 15 minutes. Remove the pie pan from the oven, carefully lift out the foil/parchment and weights, and set them aside. Decrease the oven heat to 350°F.
Prepare the filling. 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. Chop 2 cups of the pecans, then stir them into the butter and sugar mixture until combined.
Assemble.Pour the entire filling into the prepared pie crust. Line the top of the filling with the remaining pecans (about 2 cups, more or less).
Bake. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 to 25 minutes of baking time, you are welcome to loosely tent a piece of aluminum foil over the top of the whole pie if the crust or pecans seem to be browning too quickly. The pie will be ready to go once the top has puffed up into a dome (which will sink to become flat again, once the pie has set and cooled). Transfer the pie to a wire rack and let it rest until it reaches room temperature.
Serve. Slice and serve pie at room temperature (or you can refrigerate and chill the pie, if you prefer), garnished with a dollop of whipped cream if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Hey Ali, I just came across your blog on Pinterest. I really want to try this recipe but I was wondering if I have to add the pecans into the filling ? I like a soft filling. It looks amazing, hoping to try it this weekend. :)
Now I understand why pecan pies are always so very sweet (I can generally eat about 3 bites). A friend of mine makes a buttermilk pecan pie which has just as much sugar but somehow doesn’t seem quite as sweet. Go figure. I am saving this recipe for a time when I might need to bake a pecan pie, because it seems like a keeper, even though it’s probably sweeter than I usually like.
I found this pecan pie recipe last year and have made it 3 times so far! My mom requested it for Thanksgiving dessert this year so I just made it again. I don’t modify the recipe at all and it comes out great every time. It’s best to check on it every 5 minutes towards the end of cooking to make sure it firms up perfectly without getting too brown. This is an excellent recipe – wonderfully rich and so delicious!
I tried for years to perfect my pecan pie recipe. This is it! No changes needed and people rave about it. ITs the brown butter, I’m sure. Year three. My go to.
I love this recipe. Tried for the first time at a company function last week and it was a hit! The browned salted butter makes all the difference. I followed the recipe to the tee, but it yielded two pies. Not that I’m complaining. Thank you for sharing Grandma’s recipe and story. It has been re-enacted with love! ❤️
Made this into little tartlets, they came out great! Just used a storebought dough, put it in a mini muffin tin and spooned it in. Presto! Obviously it baked way shorter but they came out great! Thanks. My grandma was shocked at how easy it was.
Oh my gosh!!! The BEST pecan pie ever!!
This is absolutely hands down a staple in my house for pie anytime I want to nudge my hubby to do me a favor!!! Lol
That includes wearing an ugly sweater to the Christmas Party!!
Thank you Grandma!!!
Fantastic Pecan Pie recipe. I used a home-made crust, opted for the brown sugar substitute, and doubled the recipe for two pies, and 4 tarts. My family loved it!
December 1, 2017…..
I made this recipe for Thanksgiving to the letter. Turned out wonderful.
This time around though, I made a different pie crust recipe and I am putting All the filling in the pie.
This recipe is awesome HOWEVER it uses enough ingredients to fill a 10 inch pie shell. I had left over filling the first time I made this for a 9 inch pie crust & pie pan. I was so sad to discover that it would actually fill a bigger pie crust more easily than it did a 9 inch. I only put 1 cup of chopped pecans in the filling and oh boy am I ever glad that I did, 2 cups of chopped pecans in a 9 inch pie crust for Myself and my husband would have been Wayyyyyy TOO much. I want to taste the soft sugary filling as well as the extra crunch, and 2 cups chopped pecans in my opinion is simply too much.
HOWEVER, I did need to use 2 cups of Halved Pecans to “dress up” the top of the pecan pie.
So I do highly recommend using a 10 inch pie crust for this recipe. And using 1 cup of chopped pecans for the filling and 2 cups of halved pecans to dress the top of the pie.
I am making this pie again today using the slight adjustments I mentioned.
This is one of the best recipes for pecan pie I have made. I decided to make 1-1/2 of the recipe since the first time I had left over filling and added a heaping tablespoon of flour to be sure it set well add it was phenomenal. The combination
of cinnamon and browned butter made this the perfect savory sweet that we enjoy with or without ice cream. It’s delicious!!!!
I Used this recipe to make my first pecan pies. It was absolutely the easiest thing I have ever done!! Both pies turned out perfect!! We were very pleased with the finished product!!
I made it for my dad for Thanksgiving yesterday. It was my very first pie ever. I didn’t have a 9-inch pan, and I didn’t read the part of the recipe (silly me), so I used a 7-inch pan. I remember thinking that it looked pretty full as I slid it into the oven (without a cookie sheet under it). Suffice it to say that stuff boiled over, smoke filled the apartment, and I was dealing with the smoke alarm. I removed a few tbsp. of the filling, put it on a cookie sheet, and finished cooking. It didn’t set like it should’ve because of my pan size error, BUT my dad had 2 pieces, and he liked it. My grandma, his mom, has a recipe that I couldn’t find, so his standards are high. This is a great compliment. My mom asked me to make it for Christmas as well. I am either going to invest in a 9-inch pan OR increase the recipe by 50% and bake 2 pies. THANK YOU for a wonderful first pie experience!!! :)
This pie was a HUGE hit for Christmas!! The directions are spot on. I have recommended the recipe to several of my friends!! Thank you so much for sharing it!
I’m not a pie maker, but thanks to this easy and scrumptious recipe, my family thinks I am! Thank you to your grandmother…she was the real deal in the kitchen ?
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!
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.)
Shannon —
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!
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!
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!
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
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!
Anu Whisenhunt —
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?
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
P. Wagner —
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! ❤️❤️❤️
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
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
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!
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!!!!!!!
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.❣️❣️
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 ?
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.
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 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!
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.
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!!♥️
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.
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
I believe you meant to say THE best pecan pie not HE best pecan pie in the recipe. I’m anxious to try your grandmother’s pie!
Super delicious and easily made paleo!
Hey Ali, I just came across your blog on Pinterest. I really want to try this recipe but I was wondering if I have to add the pecans into the filling ? I like a soft filling. It looks amazing, hoping to try it this weekend. :)
Now I understand why pecan pies are always so very sweet (I can generally eat about 3 bites). A friend of mine makes a buttermilk pecan pie which has just as much sugar but somehow doesn’t seem quite as sweet. Go figure. I am saving this recipe for a time when I might need to bake a pecan pie, because it seems like a keeper, even though it’s probably sweeter than I usually like.
I found this pecan pie recipe last year and have made it 3 times so far! My mom requested it for Thanksgiving dessert this year so I just made it again. I don’t modify the recipe at all and it comes out great every time. It’s best to check on it every 5 minutes towards the end of cooking to make sure it firms up perfectly without getting too brown. This is an excellent recipe – wonderfully rich and so delicious!
I tried for years to perfect my pecan pie recipe. This is it! No changes needed and people rave about it. ITs the brown butter, I’m sure. Year three. My go to.
I love this recipe. Tried for the first time at a company function last week and it was a hit! The browned salted butter makes all the difference. I followed the recipe to the tee, but it yielded two pies. Not that I’m complaining. Thank you for sharing Grandma’s recipe and story. It has been re-enacted with love! ❤️
My first time . Absolutely loved it . Serving it tomorrow for thanksgiving .
Made this into little tartlets, they came out great! Just used a storebought dough, put it in a mini muffin tin and spooned it in. Presto! Obviously it baked way shorter but they came out great! Thanks. My grandma was shocked at how easy it was.
Oh my gosh!!! The BEST pecan pie ever!!
This is absolutely hands down a staple in my house for pie anytime I want to nudge my hubby to do me a favor!!! Lol
That includes wearing an ugly sweater to the Christmas Party!!
Thank you Grandma!!!
Fantastic Pecan Pie recipe. I used a home-made crust, opted for the brown sugar substitute, and doubled the recipe for two pies, and 4 tarts. My family loved it!
December 1, 2017…..
I made this recipe for Thanksgiving to the letter. Turned out wonderful.
This time around though, I made a different pie crust recipe and I am putting All the filling in the pie.
This recipe is awesome HOWEVER it uses enough ingredients to fill a 10 inch pie shell. I had left over filling the first time I made this for a 9 inch pie crust & pie pan. I was so sad to discover that it would actually fill a bigger pie crust more easily than it did a 9 inch. I only put 1 cup of chopped pecans in the filling and oh boy am I ever glad that I did, 2 cups of chopped pecans in a 9 inch pie crust for Myself and my husband would have been Wayyyyyy TOO much. I want to taste the soft sugary filling as well as the extra crunch, and 2 cups chopped pecans in my opinion is simply too much.
HOWEVER, I did need to use 2 cups of Halved Pecans to “dress up” the top of the pecan pie.
So I do highly recommend using a 10 inch pie crust for this recipe. And using 1 cup of chopped pecans for the filling and 2 cups of halved pecans to dress the top of the pie.
I am making this pie again today using the slight adjustments I mentioned.
Absolutely fantastic! My family raved about it.
This is one of the best recipes for pecan pie I have made. I decided to make 1-1/2 of the recipe since the first time I had left over filling and added a heaping tablespoon of flour to be sure it set well add it was phenomenal. The combination
of cinnamon and browned butter made this the perfect savory sweet that we enjoy with or without ice cream. It’s delicious!!!!
I made this pie with a gluten free homemade crust and it was wonderful!! Thank you for putting this recipe up!
Made the filling, so delicious and not too sweet.
I Used this recipe to make my first pecan pies. It was absolutely the easiest thing I have ever done!! Both pies turned out perfect!! We were very pleased with the finished product!!
I made it for my dad for Thanksgiving yesterday. It was my very first pie ever. I didn’t have a 9-inch pan, and I didn’t read the part of the recipe (silly me), so I used a 7-inch pan. I remember thinking that it looked pretty full as I slid it into the oven (without a cookie sheet under it). Suffice it to say that stuff boiled over, smoke filled the apartment, and I was dealing with the smoke alarm. I removed a few tbsp. of the filling, put it on a cookie sheet, and finished cooking. It didn’t set like it should’ve because of my pan size error, BUT my dad had 2 pieces, and he liked it. My grandma, his mom, has a recipe that I couldn’t find, so his standards are high. This is a great compliment. My mom asked me to make it for Christmas as well. I am either going to invest in a 9-inch pan OR increase the recipe by 50% and bake 2 pies. THANK YOU for a wonderful first pie experience!!! :)
This pie was a HUGE hit for Christmas!! The directions are spot on. I have recommended the recipe to several of my friends!! Thank you so much for sharing it!
I’m not a pie maker, but thanks to this easy and scrumptious recipe, my family thinks I am! Thank you to your grandmother…she was the real deal in the kitchen ?
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!
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!
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!!
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!
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!
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.
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
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?
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! ❤️❤️❤️
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!
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
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
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!
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!!!!!!!
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.❣️❣️
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.
It was good but runny. I followed the directions so I don’t understand why it turned out so liquidity.
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
For the maple syrup and brown sugar recipe, do you still use the white sugar to?
Excited to try this recipe and thank you for sharing such a beautiful story.
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 ?
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.
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 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!
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.
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!!♥️
It was my first time, but i followed each step and it came out perfect! Thanks!
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.
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
Great pie recipe