The Best Pecan Pie Recipe | Gimme Some Oven (2024)

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This is our family’s classic pecan pie recipe, inspired by my grandmother.

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My Grandma Ebright was many things…

She was the faithful wife of a Kansas wheat farmer for sixty years, proud mother of five, and involved grandmother of thirteen.

She was a lover of singing, and insisted that anyone born or married in her family learn how to do so loudly, in four-part harmony, and with smiles, especially while caroling nursing homes together each Christmas.

She was a voracious reader, flying through nearly a book a day in her later years and then eagerly passing them along to her friends and family, although she prided herself on always reading the last page first.

She was a hard worker, graduating early and completing a degree so that she could teach in a 1-room rural schoolhouse, then picking up to help serve in WWII, then running a farm for decades while raising five kids on a shoestring budget, then later being a faithful caretaker for my grandpa with Alzheimer’s in the last years of his life.

She was a writer as well and officially published her first book in her eighties, although my favorite writings were the pages upon pages of handwritten letters that she faithfully mailed to each of her grandkids every few months.

She was sharp as a tack, and was a fierce believer in raising her family — especially the daughters and granddaughters — to appreciate and seek intelligence.

She was a matchmaker, and never passed up the opportunity to introduce herself to an attractive stranger in hopes that they might be the perfect match for one of her grandkids.

She was o-pin-ion-ated, for better and worse, and never resisted a moment to share her thoughts (even if whispering a little too loudly in church about a lady’s purple hair).

She was a firecracker. She was thoughtful. She was stubborn. She was giving. She was hilarious. She was creative. She was loyal. She was my grandma.

And she was anexpertbaker of pecan pie.

Update: If you are interested in a pecan pie recipe that is naturally sweetened with maple syrup (no corn syrup), here is my newest pecan pie recipe.

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Actually, of the many things she was, my grandma would be the first to tell you that she didnot consider herself a cook. She would much rather be spending time with people than “couped up” in the kitchen. So she was a big fan of treating our extended family to the local Pizza Hut or a round of chocolate-dipped cones at Dairy Queen.

But when we didall gather together to eat at home, she knew how to rock a huge batch of chicken and noodles, salty and butter sweet corn, “chip chocolate” cookies, and some good ol’ fashioned homemade pecan pie.

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Her homemade pecan pies (pronouncedpeh-cahn, in Kansas) were classic — sweet, simple and overflowing with buttered pecans.

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And they were always meant for sharing.

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So it seemed only fitting that for my first week ofreallyteaching myself how to bake pies, I begin with the first pie I ever knew — Grandma’s Pecan Pie.

I did brown the butter to give this version an extra nuttier, delicious flavor. And I’m pretty sure my grandma would have cracked up at me taking the extra time to line the top of the pecan pie withextra pecans. (Yes, I was the picky-eating granddaughter who used to always preferplaying with my food, rather than actually eating it.)

But I’m pretty sure she would have been proud, and even happier to know that this one was shared with a bunch of people I really love.

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So Grandma, this one’s for you. Love you! :)

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My grandma, cousins and me in 2009. Tiny lady. Big heart.

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Pecan Pie

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 40 reviews

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 12-16 slices 1x
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Description

The best pecan pie recipe from my grandma. :)

Ingredients

Scale

Instructions

  1. Heat oven. Heat oven to 400°F.
  2. Blind bake the pie crust. Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer. Use parchment paper or aluminum foil to line the inside of the chilled crust, shaping it gently around the inner edges to form a mold of the crust. Fill the bottom of the crust with pie weights or dried beans. Bake for 15 minutes. Remove the pie pan from the oven, carefully lift out the foil/parchment and weights, and set them aside. Decrease the oven heat to 350°F.
  3. Prepare the filling. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon. Add eggs and whisk until smooth. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Chop 2 cups of the pecans, then stir them into the butter and sugar mixture until combined.
  4. Assemble. Pour the entire filling into the prepared pie crust. Line the top of the filling with the remaining pecans (about 2 cups, more or less).
  5. Bake. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 to 25 minutes of baking time, you are welcome to loosely tent a piece of aluminum foil over the top of the whole pie if the crust or pecans seem to be browning too quickly. The pie will be ready to go once the top has puffed up into a dome (which will sink to become flat again, once the pie has set and cooled). Transfer the pie to a wire rack and let it rest until it reaches room temperature.
  6. Serve. Slice and serve pie at room temperature (or you can refrigerate and chill the pie, if you prefer), garnished with a dollop of whipped cream if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Notes

Corn syrup alternative: Ifyou would rather not use corn syrup, feel free to use my naturally-sweetened pecan pie recipe instead.

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Here are a few more favorite pie recipes!

Sweet Cherry Pie

Peach Bourbon Pie

French Silk Pie (Chocolate Pie)

The Best Pecan Pie Recipe | Gimme Some Oven (16)

Key Lime Pie

Disclaimer: This post contains affiliate links.

posted on August 6, 2013 by Ali

Desserts, Pies

203 Comments »

The Best Pecan Pie Recipe | Gimme Some Oven (2024)

FAQs

What temp does pecan pie need to be at to be cooked? ›

Use of an instant-read thermometer is the most objective way to check for doneness, and the target pull temperature for pecan pie is 200 degrees F. Why so high? The USDA instructs us to cook anything with eggs in it to at least 160 degrees F and recommends adding a 15-degree margin of safety.

How do you keep pecan pie from getting soggy? ›

Prebake your crust

“Whenever it's possible, I prebake the crust,” says cookbook author and famed baker Dorie Greenspan. “It's such a good way to keep the bottom crisp and tasty.” This works best with single-crust pies, like Pecan Pie, Pumpkin Pie, and Chess Pie.

Is there a substitute for Karo syrup in pecan pie? ›

For a nutty or earthy flavor, consider substituting maple syrup or brown rice syrup instead of corn syrup. If you want something sweeter, try out the agave nectar or cane syrup.

Can pecan pie sit out on the counter overnight? ›

How Long Can Pecan Pie Be Left at Room Temperature? Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth.

Should pecan pie be jiggly out of the oven? ›

You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set.

Can you overbake a pecan pie? ›

Yes, you can overcook a pecan pie.

A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack. Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.

What makes a pecan pie not set up? ›

This pie is essentially a custard pie that means a runny center is a result of under baking. Most recipes suggest baking your pie for at least 60 to 70 minutes at 350 degrees to get the perfect pecan pie. However, depending on the oven, a pie can take more than 75 minutes.

Why did my pecan pie come out runny? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Should you poke holes in pie crust for pecan pie? ›

And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.

How do you get a crispy crust on the bottom of a pie? ›

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Should I egg wash the bottom pie crust? ›

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

What is the primary thickening agent in pecan pie? ›

Corn syrup sweetens pecan pie and gives it a smooth texture by preventing the crystallization of the sugar when baking. It also acts with the eggs to thicken. It can be replaced with maple syrup and flour.

Is dark or light corn syrup better for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

How do you make store bought pecan pie better? ›

How to Make Store-Bought Pies Better
  1. Maple Whipped Cream. This topping is perfect for pumpkin pies and apple pies, but also works with any kind of spiced dessert.
  2. Cinnamon Spice Whipped Cream. ...
  3. Chocolate Sauce. ...
  4. Candied Pecans. ...
  5. Toasted Caramel Walnuts. ...
  6. Coconut-Pecan Topping. ...
  7. Sour Cream Topping. ...
  8. Chocolate Cookie Topping.
Jan 10, 2020

Is pecan pie runny when it comes out of the oven? ›

As such, you have to cook the pecan pie long enough for this liquid to develop a custard-like consistency. If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes.

How do you know when a pie is done in the oven? ›

Tip: What's the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you'll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.

Can you overcook a pecan pie? ›

Yes, you can overcook a pecan pie.

A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack. Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.

Can you rebake undercooked pecan pie? ›

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

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