Pecan Pie

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 |

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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.

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 |

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

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212 comments on “Pecan Pie”

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  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! :)

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  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
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