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.
Hiya, Ali!
I cannot wait to make your dear Nan’s Pecan Pie!!! You said she was a writer and had a book(s) published? Can you give the title of the book(s)? I would love to read it! Thanks. Love your site. Cheers….Paul
I made this pie a few times over the years and it was great. But the last 2 times I made it (including this Christmas), it was super runny inside and left a pool of filling in my pie plate, embarrassing as I made it for company both times. Not sure if something changed in the recipe since then? If anyone makes this I suggest at least another 20 min in the oven or find another recipe.
I made this pie for Christmas (I couldn’t find my recipe) it was delicious and very simple to make. I will definitely be using this recipe for now on!
It sure smells good. Just took it out of the oven after cooking it for 55 minutes. It doesn’t look set….hoping for the best!
This pie needs a lot more time in the oven. Like others have stated, mine was sadly not fully cooked. It was liquid upon removing from the oven and it did not set up. I read about the reasons pecan pie did not set firm. Some pecan pies can take up 60-70 minutes at 350. Sad. How many of us have failed pies and company.
I made this pie this past Thanksgiving. It was a hit!
I wish I had read all of the comments before making! I had left over filling, too and made two individual crust-less “pies” in some fiesta ware bowls. Dessert for tonight before we take the pie to my son’s tomorrow for Thanksgiving. My children always make fun of my baking attempts and this will add to their merriment – the center is very liquid still, after over an hour of baking at 350º. Hopefully it will be more solid overnight. I tried holding a thermometer in the center of the filling. I read somewhere that it should be 200º, but I couldn’t hold it that long with the oven door open. I do love pecan pie, and am crossing my fingers this will taste great! It does look pretty!
Just wondering if your pie ever solidified? Just took mine out of the oven, and it jiggled A LOT. 😅
I am making this recipe again after finding it 2 years ago. In a premade pie crust set inside a 9 inch pie plate, my filling always always seems too much so I end up over filling the crust.
Since the filling is uncooked while preparing I will make a adjustment for my next pie.
The recipe says 1 cup granulated sugar & 1 cup light corn syrup…..
I will deliberately make these adjustments to 3/4 cup granulated sugar & 3/4 cup light corn syrup.
The other purposeful adjustment I am making is to skip putting chopped pecan into the sugar mixture IN ADDITION to the pecans on top.
I will Only be adding chopped pecans to the top of my filling once I have this in the pie crust.
I made the most recipe exactly as described but used a 10 inch glass pie pan. I’ve made it multiple times and never had any excess filling. Also, I do put the pecans in the filling and on top. Everybody who has it thinks the pie is delicious..