Pecan Pie

This is our family’s classic pecan pie recipe, inspired by my grandmother.

Best Pecan Pie Recipe | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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

Best Pecan Pie Recipe | gimmesomeoven.com

And they were always meant for sharing.

Best Pecan Pie Recipe | gimmesomeoven.com

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 | gimmesomeoven.com

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

Grandma + Cousins

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

5
5 / 5 (8 Reviews)
Did you make this recipe?
Leave a review »

Pecan Pie

The best pecan pie recipe…according to my grandma. :)

Ingredients:

  • 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 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 eggs, whisked
  • 1/2 cup (1 stick) salted butter
  • 2 cups pecan halves (plus extras to line the top, if desired)

Directions:

  1. Partially pre-bake a pie crust in a 9-inch pie pan according to its instructions, then heat oven to 350°F.
  2. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.
  3. 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 the pecans, then stir them into the butter and sugar mixture until combined.  Then pour the entire filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
  4. 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 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.  Up to you!

All images and text ©

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 | gimmesomeoven.com

Here are a few more favorite pie recipes!

Sweet Cherry Pie Recipe | gimmesomeoven.com

Sweet Cherry Pie

Peach Bourbon Pie Recipe | gimmesomeoven.com

Peach Bourbon Pie

French Silk Pie (Chocolate Pie) Recipe | gimmesomeoven.com

French Silk Pie (Chocolate Pie)

Best Key Lime Pie Recipe | gimmesomeoven.com

Key Lime Pie

 

Disclaimer: This post contains affiliate links.

Leave a Reply

Your email address will not be published. Required fields are marked *

224 comments on “Pecan Pie”

  1. Pingback: 12 Out-Of-This-World Pies You Need To Eat This Fall

  2. Pingback: 12 Out-Of-This-World Pies You Need To Eat This Fall - AltoSkyAltoSky

  3. Pingback: 12 Out-Of-This-World Pies You Need To Eat This Fall | BawlBuster

  4. Pingback: 12 Out-Of-This-World Pies You Need To Eat This Fall – Gossiprity

  5. Pingback: Sweet Endings | Fortune Inspired

  6. Pingback: Pecan Pie - Hezzi-D's Books and Cooks

  7. Pingback: 30+ Amazing Thanksgiving Recipes - The Ramblings of an Aspiring Small Town Girl

  8. Pingback: 8 Must-Make Pie Recipes for Your Holidays - Bless This Mess

  9. I forgot my pie and checked on it only first after 45 minutes and surprisingly enough the pecans had already turned black by then, not toooo black though, I actually think the pie is okay! It was also very sloshy still haha, but it’s set now after having rested a bit! Freezing it tomorrow and will serve it when we celebrate thanksgiving on Saturday!!:) love this recipe! Family is crazy about it!! Love!! Happy thanksgiving :)

    • Oh no, we’re sorry to hear the nuts burned and the pie was sloshy :( Was it sitting too close to the top of the oven perhaps? We’re glad you and your family still enjoyed it! Happy Thanksgiving to you as well!

  10. I have a question can I use a ready crust instead of making the one in this recipe? 

  11. If I were to make this a day ahead. Would I just make it then store it in the fridge? Do I need to heat it up again or anything?

    • Nope, just leave it out at room temp (we think it tastes best eaten that way as well), but you can definitely cover it with foil and heat it up in a 250 degree oven for 20-30 minutes if you’d prefer to have it warm. We hope you enjoy!

  12. I made this pie to bring to Thanksgiving dinner yesterday and it’s the first pie I’ve ever made since I’m just starting out cooking but it was so delicious and turned out exactly how I wanted it to. Best pecan pie I’ve ever had! 

    • That’s awesome, Brooke! We appreciate you giving the recipe a try, and we’re so happy it was a hit! :)

  13. Pingback: Pi Day Recipes - Pie Ideas for March 14th

  14. Pingback: The Best Thanksgiving Pie Recipes Of All Time – The Traditional Kitchen

  15. Pingback: The Best Thanksgiving Pie Recipes Of All Time - The How-To Zone

  16. Pingback: Savory Pie Recipes - DIYCraftsGuru

  17. Pingback: Sweet Pie Recipes

  18. I made your Grandma’s pecan pie for my company’s Labor Day Cook Out and everyone raved over it! I goofed up and didn’t take a picture but I will the next time, I promise! Thank you so much for sharing this, your Grandma is smiling from Heaven ❤

    Rating: 5
  19. Pingback: 18 Thanksgiving Pie Recipes You've Been Waiting For All Year - Style Motivation

  20. Pingback: 18 Thanksgiving Pie Recipes You’ve Been Waiting For All Year – chuckiesblog

  21. Pingback: 18 Thanksgiving Pie Recipes You’ve Been Waiting For All Year – Design For Homes

  22. 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!

  23. Super delicious and easily made paleo!

    Rating: 5
  24. Pingback: Fall fun with family and friends – The Bird Feed

  25. Pingback: Amazing Thanksgiving Recipes You Have To Try This Year | UrbanMatter

  26. Pingback: Red Grapes & Wine | Pinteresting Against Poverty – Pinteresting Against Poverty

  27. Pingback: Wine & Thanksgiving | Pinteresting Against Poverty – Pinteresting Against Poverty

  28. Pingback: 10 Thanksgiving Pie Recipes

  29. 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.

  30. 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!

    Rating: 5
  31. 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.

    Rating: 5
  32. 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! ❤️

    Rating: 5
  33. My first time . Absolutely loved it . Serving it tomorrow for thanksgiving .

    Rating: 5
  34. 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.

  35. 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!

    Rating: 5
  36. 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.

    Rating: 5