Grandma's Pecan Pie Recipe
User Reviews
5
Grandma's Pecan Pie Recipe
Description
This pecan pie starts with a chilled pie crust pressed into a 9-inch pan and pricked to prevent bubbling. The filling mixes melted unsalted butter with dark brown sugar, granulated sugar, corn syrup, vanilla extract, and optional grated orange zest for subtle citrus notes. Eggs are lightly beaten and incorporated into this mixture. Pecan halves are laid at the bottom of the crust before pouring the filling evenly over them.
Covering the pie with aluminum foil during the first part of baking helps cook the custard through without overbrowning. After 30 minutes at 350°F, the foil is removed to allow the top to brown and the pie to set fully, which takes about 20 more minutes. The center should be mostly firm with minimal wiggle. Cooling on a wire rack and then refrigerating for several hours firms up the pie for clean slicing.
Grandma's Pecan Pie pairs well with whipped cream or vanilla ice cream. If desired, it can be made one to two days ahead and stored chilled. This traditional recipe delivers a balanced sweetness and crisp pecan texture layered over a buttery crust, ideal for celebrations or comforting desserts.
Ingredients
- 1 pie crust refrigerated
- 6 tablespoons butter melted, unsalted
- 3/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon orange zest optional, grated
- 1/4 teaspoon salt
- 3 large egg
- 2 cups pecan halves
- Whipped Cream for serving; optional, or vanilla ice cream
Instructions
- Preheat oven to 350°F
- Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
- Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
- Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
- Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
- Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
- Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
- Pie can be made 1-2 days ahead and refrigerated until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 171mg | 7% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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