Grandma’s Pecan Pie
Grandma’s old-fashioned pecan pie is a family tradition! I can’t remember a Thanksgiving that it wasn’t on the dessert table. And for good reason, this pecan pie recipe is by far the best homemade pecan pie I’ve ever tasted! It’s super easy too! A rich, gooey, pecan filling is poured into a flaky crust, topped with more pecans and baked until golden brown. Top with whipped cream for the ultimate holiday treat!
Do you have a favorite pie that you love to enjoy at Thanksgiving? I adore sweet potato pie, chocolate pie and apple pie, but if I had to choose just one, I would definitely go with my grandma’s pecan pie. It’s sticky, sweet, crunchy and perfectly rich, who wouldn’t love it?
With Thanksgiving just over a week away, I figured it was the perfect time to share this classic pecan pie recipe with you! This incredible pie is simple to throw together and the filling bakes up beautifully. When Thanksgiving rolls around, you better believe this pecan pie is always on the menu!
Want to make mini pecan pies? You can find my mini pecan pie recipe here. They’re one of my all-time favorite desserts. Poppable bites of pecan pie… what could be better? Also, Grandma’s recipe!
Ingredients for Pecan Pie
This wonderful pecan pie recipe is made with basic ingredients and plenty of pecans. Here’s what you’ll need to make it:
- Eggs. You’ll need 4 eggs to give the filling the perfect texture.
- Light corn syrup. The base of this pecan pie recipe that holds the filling together. I prefer light corn syrup for a light sweet vanilla flavor. If you’d like a more bold and toasty flavor, use dark corn syrup.
- Brown sugar. Combined with the corn syrup, vanilla, and butter; brown sugar gives pecan pie its deep rich flavor.
- Flour. A small amount of flour acts as a thickening agent in the filling.
- Vanilla. A must for a boost of flavor!
- Butter. Use unsalted butter, so this pie doesn’t taste too salty.
- Pecans. Can’t have a pecan pie without pecans!
- Crust. This pecan pie filling is poured into a delicious, flaky, super simple homemade crust. See below for more crust details.
Easy Pie Crust Recipe
For this pie recipe, my grandma used a pie crust that was from a VERY old Pillsbury cookbook. It’s the one she most often used and now my mom uses. It’s made with oil, instead of butter or shortening, yet it is the flakiest pie crust ever. After tasting this pie, my husband actually commented on the crust and mentioned that he liked it better than most pie crusts because it was soft and flaky, not as hard as a normal pie crust. This crust is so tender that it almost melts in your mouth when you eat it.
My favorite thing about using an all-oil pie crust is how super simple it is to make. It’s only 5 ingredients, you don’t need a food processor or pastry cutter, and there is no chilling required. You just mix the ingredients and pat the crust into the pie plate. In less than 5 minutes, you have pie crust that is ready to be filled and baked.
How do you make homemade pecan pie?
Pecan pie looks impressive, but it’s actually one of the easiest pies to make. There’s no pre-baking the crust or pre-cooking the filling.
- Make the crust. This simple crust recipe only requires 5 basic ingredients. Stir them together, pat them into your pie dish and shape the edges as desired. In the photos, here, you’ll see we have an adorable, rustic design made by pressing the back of a fork into the crust.
- Mix the filling. In a large mixing bowl, simply stir all of the filling ingredients together.
- Pour filling into pie plate. Once the filling is in the pie dish, you can cover the top with additional pecans for decoration.
- Bake. This pecan pie bakes at 350ºF for about 35 minutes and until the center of pie is puffed and golden brown.
- Cool. Pecan pie is best when cooled completely to room temperature. This gives the filling a chance to settle and set, so it’s not too runny.
- Serve. We usually enjoy this pie at room temperature, but it’s also delicious warm or cold. If desired, top with Cool Whip topping, whipped cream, or vanilla ice cream.
Tips for the Perfect Pie
- Pecan pie is the perfect dessert to prep ahead of time! You can even make it the day before to free up some precious oven space for other holiday dishes.
- I don’t have any trouble with this particular crust recipe getting brown too quickly while baking, but you can always cover the crust with a pie shield or even some foil around the crust.
- It’s normal for the filling to puff up while baking and then sink down some as the pie cools. Don’t worry if you see a small crack or two, as it won’t be too noticeable once the pie has cooled.
Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days. My mom is the one that typically makes the pecan pie for our Thanksgiving feast. She always makes it the day before Thanksgiving and leaves it at room temperature until we enjoy it.
Pecan pie freezes wonderfully! Once the pie has cooled completely, wrap it tightly with plastic wrap, and store it in a large freezer bag or freezer-friendly storage container for up to 3 months. To thaw it, place it in the refrigerator overnight, enjoy the pie chilled or bring it to room temperature before serving.
More Holiday Desserts
If you try this pecan pie recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Grandma's Pecan Pie
FOR THE CRUST:
- 1 1/2 cups (188g) all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup vegetable or canola oil
- 2 tablespoons milk
For the filling:
- 4 large eggs,, beaten
- 1 1/4 cup light corn syrup
- 1/3 cup brown sugar
- 1/2 tablespoon all-purpose flour
- 1 1/4 teaspoon vanilla extract
- 1/4 cup unsalted butter,, melted
- 1 cup chopped pecans + more pecan halves to decorate the top of the pie, if desired
- Preheat oven to 350°F.
- For the crust, combine flour, sugar, and salt in a large mixing bowl. Add oil and milk; mix well and pat in 9-inch pie dish, flutting or pressing a fork into the edges if desired.
- In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla. Stir in melted butter and chopped pecans.
- Pour the filling into the piecrust. Top with additional pecans for decorative purposes, if desired. Bake until center of pie is puffed and golden brown, about 35 minutes.
- Remove baked pie from the oven and place on a wire rack to cool completely. Slice and serve pie warm, at room temperature, or even chilled. Enjoy plain or with whipped cream or ice cream.
Ingredient substitutions: Use dark brown sugar or dark corn syrup for a deeper caramel flavor.
Variations: If desired, add 1/2 to 1 cup drained crushed pineapple, semi-sweet chocolate chips or chopped dates with pecans. Storage: Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Freezing: Cooked pecan pie freezes well. Once cooled, wrap the pie tightly with plastic wrap and store it in a large freezer bag or freezer-friendly storage container for up to 3 months. To thaw, place it in the refrigerator overnight and bring to room temperature before serving. Nutritional information includes the crust. Pie and crust recipe is from my mom's old Pillsbury cookbook. Photos by Sasha at Eat Love Eats.