Description

Grandma’s Pecan Pie is a timeless classic dessert featuring a rich, buttery filling made with dark brown sugar, corn syrup, and lots of pecan halves nestled in a flaky pie crust. This recipe balances sweet and nutty flavors with a hint of vanilla and orange zest for a memorable holiday or special occasion treat. Serve warm or chilled with whipped cream or vanilla ice cream for an extra indulgence.

Ingredients

Scale

Pie Crust

1 refrigerated pie crust

Filling

6 tablespoons unsalted butter, melted
3/4 cup 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 (Optional)

Whipped cream or vanilla ice cream

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch pie pan, crimp the edges to form a neat border, and lightly prick the bottom with a fork to prevent bubbling. Chill the crust in the fridge until firm, at least 30 minutes, or freeze briefly for up to 10 minutes to speed up chilling.
Make Filling: In a small heavy saucepan, melt the unsalted butter over medium heat. Add the dark brown sugar and granulated sugar, whisking continuously until the mixture is smooth and combined. Remove from heat and whisk in the light corn syrup, vanilla extract, grated orange zest (if using), and salt for flavor balance. In a separate bowl, lightly beat the eggs, then slowly combine them into the syrup mixture, whisking steady to blend smoothly.
Assemble Pie: Spread the pecan halves evenly over the chilled pie crust. Carefully pour the prepared filling mixture over the pecans, allowing it to spread evenly throughout.
Initial Baking: Cover the pie loosely with aluminum foil to prevent over-browning. Bake in the preheated oven for about 30 minutes, allowing the filling to begin setting.
Finish Baking: Remove the foil and continue baking for an additional 20 minutes or until the center of the pie is mostly set and no longer wobbly. Keep an eye on the pie to avoid overbaking.
Cool Pie: Remove the pie from the oven and place it on a wire rack. Allow it to cool at room temperature for about 1 hour, then refrigerate for approximately 4 hours to fully set the filling.
Serve: The pie can be made 1 to 2 days in advance and kept refrigerated. Serve chilled or slightly warmed with optional whipped cream or vanilla ice cream for added richness.

Notes

Using a refrigerated pie crust saves time and ensures a flaky crust, but you can substitute with a homemade crust if preferred.
Grated orange zest adds a subtle citrus note that complements the pecans and vanilla; this is optional based on taste preference.
Covering the pie with foil during the first part of baking helps prevent the crust edge and pecans from over-browning.
Allowing the pie to cool and then refrigerating it fully helps the filling set properly for clean slices.
This pie keeps well refrigerated and can be made ahead for convenience.