Grandma’s Pecan Pie Recipe

Grandma’s Pecan Pie Recipe is a treasure that brings back warm memories of family gatherings. This pie is sweet, nutty, and utterly delicious. It has a crunchy pecan topping and a rich filling that melts in your mouth. Whether it’s for a holiday or just a cozy dessert night, this pecan pie never fails to impress.

Why Make This Recipe

Making Grandma’s Pecan Pie is a wonderful way to share love with family and friends. It’s simple to prepare and requires ingredients that are often found in your pantry. The sweet aroma of the pie baking in the oven fills your home with joy and warmth. Plus, there’s nothing like serving a homemade dessert that has a special family recipe behind it.

How to Make Grandma’s Pecan Pie

Ingredients

• 1 refrigerated pie crust
• 6 tablespoons unsalted butter (melted)
• 3/4 cups dark brown sugar
• 1/2 cup granulated sugar
• 3/4 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon grated orange zest (optional)
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups pecan halves
• Whipped cream or vanilla ice cream (for serving; optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. Place the pre-made pie crust in a 9-inch pie pan and crimp the edges. Lightly prick the bottom of the crust with a fork. Place in the fridge to chill until firm, at least 30 minutes or freeze for no longer than 10 minutes.
3. Melt the butter in a small heavy saucepan over medium heat. Add the dark brown sugar and granulated sugar, whisking until smooth. Remove from heat and whisk in the corn syrup, vanilla, the orange zest (if using), and salt.
4. Lightly beat the eggs in a medium bowl. Then combine them with the corn syrup mixture.
5. Place the pecan halves in the chilled pie shell. Pour the filling mixture evenly over the pecans.
6. Cover the pie with aluminum foil and bake in the preheated oven for about 30 minutes.
7. Remove the foil and bake for an additional 20 minutes or until the center is set and not overly wiggly. Check it often to avoid overcooking.
8. Remove from the oven when done and set the pie on a wire rack to cool for about 1 hour. Then refrigerate until firm, about 4 hours.
9. The pie can be made 1-2 days ahead and refrigerated until ready to serve.

How to Serve Grandma’s Pecan Pie

Serve Grandma’s Pecan Pie chilled or at room temperature. For an extra special touch, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. This combination adds a creamy contrast to the sweet, nutty pie and makes every bite truly delightful.

How to Store Grandma’s Pecan Pie

You can store the pie in the fridge, covered with plastic wrap or in an airtight container. It will keep well for about 3-4 days. If you want to enjoy it later, you can also freeze the pie. Just make sure it’s wrapped tightly. When ready to eat, thaw it in the fridge overnight.

Tips to Make Grandma’s Pecan Pie

• Make sure to chill the pie crust properly; this helps keep it flaky while baking.
• Stir the filling gently after adding the eggs to keep it smooth.
• Watch the pie closely in the oven to avoid overbaking. The center should be a little shaky but not liquid-like.

Variation (If Any)

You can add chocolate chips to the filling for a rich twist on the classic pecan pie. A bit of bourbon can also be added for an adult version, giving it extra depth of flavor.

FAQs

1. Can I use homemade pie crust instead of store-bought? Yes, you can use a homemade crust if you prefer. Just make sure it’s chilled before filling.

2. How do I know when the pie is done? The pie is done when the center is set but may jiggle slightly. It will continue to firm up as it cools.

3. Is it necessary to refrigerate pecan pie? While pecan pie can be kept at room temperature for short periods, it’s best to refrigerate it to keep it fresh and safe to eat.