Description

Grandma’s Pecan Pie is a classic Southern dessert featuring a buttery, flaky pie crust filled with a rich, sweet, and nutty pecan custard. This recipe combines dark brown sugar, granulated sugar, light corn syrup, and pecans to create a deliciously gooey center with a crisp top. Perfect for holiday gatherings or any time you want to enjoy a traditional homemade pecan pie, served best with whipped cream or vanilla ice cream.

Ingredients

Scale

Pie Crust

1 refrigerated pie crust

Filling

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

Serving

Whipped cream or vanilla ice cream (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pie.
Prepare the crust: Place the refrigerated pie crust in a 9-inch pie pan and crimp the edges. Lightly prick the bottom of the crust with a fork to prevent bubbling. Chill the crust in the fridge until firm, at least 30 minutes, or freeze it for no more than 10 minutes to expedite chilling.
Make the filling: Melt the butter in a small heavy saucepan over medium heat. Add the dark brown and granulated sugars, whisking until smooth. Remove the pan from heat and stir in the light corn syrup, vanilla extract, optional orange zest, and salt. In a separate bowl, lightly beat the eggs, then combine them with the sugar mixture, whisking until fully blended.
Assemble the pie: Arrange the pecan halves evenly in the chilled pie crust. Pour the filling mixture carefully over the pecans, distributing it evenly.
Bake covered: Cover the pie loosely with aluminum foil to prevent over-browning and bake for 30 minutes in the preheated oven.
Finish baking uncovered: Remove the foil and continue baking for an additional 20 minutes or until the center is set and no longer overly jiggly. Check the pie often to avoid overcooking.
Cool the pie: Remove the pie from the oven and place it on a wire rack to cool for about 1 hour at room temperature. Then refrigerate it until firm, about 4 hours, to fully set the filling.
Serve or store: The pie can be made 1-2 days ahead of time and stored in the refrigerator until ready to serve. Serve with whipped cream or vanilla ice cream if desired.

Notes

Pricking the crust before chilling helps prevent bubbling during baking.
Chilling the crust before adding the filling helps maintain its shape and crispness.
Covering the pie with foil for the first part of baking prevents the crust and nuts from burning.
Make sure the filling is fully set before removing the pie from the oven to avoid a runny center.
Optional orange zest adds a subtle citrus note that complements the sweetness.
Serving with whipped cream or vanilla ice cream is traditional and enhances flavor.