There is nothing quite like the first slice of warm pecan pie, its glossy top cracking to reveal a gooey, buttery filling tucked into a flaky crust. This is my grandma’s pecan pie recipe, faithfully baked every holiday and perfected with small, smart tweaks so it turns out beautifully every time.
It is simple, nostalgic, and wonderfully reliable, with just the right balance of toasty pecans, caramel notes, and that signature custardy center.
Grandma’s Pecan Pie Recipe: Gooey, Buttery Classic
Equipment
- 1 9-inch pie plate
- 1 Rimmed baking sheet
- 1 Mixing Bowl
- 1 Whisk
- 1 Skillet for toasting pecans (optional)
- 1 Pie weights for optional par-bake
- 1 Aluminum foil for tenting (optional)
- 1 Instant-read thermometer optional
Ingredients
Crust
- 1 pie crust unbaked, 9-inch, chilled; homemade or store-bought
Filling
- 2 cup pecan halves toasted, divided
- 1 cup light corn syrup
- 0.75 cup brown sugar packed
- 3 eggs large, room temperature
- 4 tbsp unsalted butter melted, slightly cooled
- 2 tsp vanilla extract pure
- 0.5 tsp fine salt
- 1 tbsp bourbon optional
- 0.25 tsp ground cinnamon optional
Instructions
Preheat and Prep the Crust
- Set oven to 350°F (175°C). Place a rimmed baking sheet on the center rack to preheat, which helps crisp the bottom crust. Fit the chilled pie crust into a 9-inch pie plate, crimp edges, and chill while you make the filling. For an extra crisp base, dock the crust and par-bake 10 minutes with pie weights, then cool 5 minutes.
Toast the Pecans
- Spread pecans on a dry skillet over medium heat or on a baking sheet in the preheating oven for 6 to 8 minutes, stirring once, until fragrant and slightly darker. Cool briefly. Toasting deepens flavor and keeps them crunchy.
Make the Custard Filling
- In a large bowl, whisk corn syrup, brown sugar, melted butter, eggs, vanilla, salt, bourbon, and cinnamon until smooth and glossy. Do not over-whisk; you want it well combined without lots of bubbles.
Assemble the Pie
- Scatter 1 1/2 cups toasted pecans into the chilled crust. Pour the filling over the nuts, then gently arrange the remaining pecans on top for a pretty finish.
Bake to Perfect Doneness
- Place the pie on the preheated baking sheet and bake 50 to 60 minutes. The edges will be set and slightly puffed; the center should jiggle like gelatin, not slosh. An instant-read thermometer inserted 1 inch from center should read 200°F when done. If the edges brown too quickly, tent loosely with foil.
Cool and Set Completely
- Cool on a rack at least 3 to 4 hours until fully set before slicing. This resting time ensures clean slices and a custard that holds together.
Slice and Serve
- Use a sharp, thin knife dipped in hot water and wiped dry between cuts. Serve at room temperature or gently warmed with whipped cream or vanilla ice cream.
Notes
Why You’ll Love This Grandma’s Pecan Pie Recipe
- Gooey center with crisp, toasty pecans on top for perfect texture in every bite.
- Foolproof method with clear doneness cues and make-ahead tips.
- Classic flavor with optional bourbon or chocolate for a grown-up twist.
- Uses a store-bought or homemade crust, so you choose the effort level.
Grandma’s Pecan Pie Recipe Ingredients & Substitutions
- 1 unbaked 9-inch pie crust, chilled (homemade or store-bought). Sub: gluten-free crust or all-butter crust.
- 2 cups pecan halves (about 200 g). Sub: mix halves and pieces for a denser top; walnuts for a different twist.
- 1 cup light corn syrup (240 ml). Subs: golden syrup for similar texture; 1/2 cup pure maple syrup + 1/2 cup corn syrup for deeper flavor; if using all maple, add 1 tablespoon flour to help set.
- 3/4 cup packed brown sugar (150 g). Sub: granulated sugar for a slightly lighter flavor; coconut sugar for a deeper caramel note.
- 3 large eggs, room temperature.
- 4 tablespoons unsalted butter (56 g), melted and slightly cooled. Sub: plant-based butter for dairy-free.
- 2 teaspoons pure vanilla extract.
- 1/2 teaspoon fine salt.
- 1 tablespoon bourbon, optional. Sub: 1 teaspoon apple cider vinegar for balance if skipping alcohol.
- 1/4 teaspoon ground cinnamon, optional but lovely.
Step-by-Step Instructions to Make Grandma’s Pecan Pie Recipe
1. Preheat and Prep the Crust
Set oven to 350°F (175°C). Place a rimmed baking sheet on the center rack to preheat, which helps crisp the bottom crust. Fit the chilled pie crust into a 9-inch pie plate, crimp edges, and chill while you make the filling. For an extra crisp base, dock the crust and par-bake 10 minutes with pie weights, then cool 5 minutes.
2. Toast the Pecans
Spread pecans on a dry skillet over medium heat or on a baking sheet in the preheating oven for 6 to 8 minutes, stirring once, until fragrant and slightly darker. Cool briefly. Toasting deepens flavor and keeps them crunchy.
3. Make the Custard Filling
In a large bowl, whisk corn syrup, brown sugar, melted butter, eggs, vanilla, salt, bourbon, and cinnamon until smooth and glossy. Do not over-whisk; you want it well combined without lots of bubbles.
4. Assemble the Pie
Scatter 1 1/2 cups toasted pecans into the chilled crust. Pour the filling over the nuts, then gently arrange the remaining pecans on top for a pretty finish.
5. Bake to Perfect Doneness
Place the pie on the preheated baking sheet and bake 50 to 60 minutes. The edges will be set and slightly puffed; the center should jiggle like gelatin, not slosh. An instant-read thermometer inserted 1 inch from center should read 200°F when done. If the edges brown too quickly, tent loosely with foil.
6. Cool and Set Completely
Cool on a rack at least 3 to 4 hours until fully set before slicing. This resting time ensures clean slices and a custard that holds together.
7. Slice and Serve
Use a sharp, thin knife dipped in hot water and wiped dry between cuts. Serve at room temperature or gently warmed with whipped cream or vanilla ice cream.
Tips for Success
- Room temp eggs mix more smoothly and prevent streaky filling.
- Do not skip toasting pecans for max crunch and aroma.
- Bake on a hot sheet pan to combat soggy bottoms.
- Check early at 45 minutes; every oven runs differently.
- If using a glass pie plate, add a few minutes as glass insulates.
Variations of Grandma’s Pecan Pie Recipe
- Chocolate Pecan Pie: Fold in 1/2 cup chopped dark chocolate or mini chips.
- Bourbon Pecan Pie: Keep the 1 tablespoon bourbon and finish with flaky salt.
- Maple Pecan Pie: Swap half the corn syrup for pure maple syrup and add 1 teaspoon maple extract.
- Salted Caramel Pecan Pie: Drizzle 1/3 cup thick caramel over the nuts before adding filling; sprinkle flaky salt after baking.
- Mini Tarts: Bake in a 12-cup muffin tin with pastry rounds for 22 to 26 minutes.
Serving Suggestions: What to Pair with Grandma’s Pecan Pie Recipe
- Lightly sweetened whipped cream with a pinch of cinnamon.
- Vanilla or butter pecan ice cream.
- Fresh berries to cut the richness.
- Coffee, chai, or a small pour of bourbon for a cozy finish.
Storage & Reheating Instructions
Cool completely, then cover and refrigerate up to 4 days. For best texture, keep at room temperature no longer than 2 hours for serving.
To reheat, warm slices at 300°F for 8 to 10 minutes. Reheat the whole pie at 300°F for 15 to 20 minutes. For a crisp base, set the pie on a preheated baking sheet.
To freeze, wrap the fully cooled pie tightly in plastic and foil and freeze up to 2 months. Thaw overnight in the refrigerator, then refresh in a 300°F oven for 15 minutes.
Memories Made Around the Table
My grandma kept pecans in a glass jar by the window, and every Thanksgiving I would sneak a few while she rolled dough. She always said the secret was patience: toast the nuts, watch for the jiggle, and let the pie rest so it slices like a dream. She was right.
FAQs
How do I know when pecan pie is done? Look for set edges and a center that jiggles slightly, not loosely. An internal temp near 200°F is the most reliable indicator.
Why is my pecan pie runny? It was underbaked or sliced too soon. Bake until it reaches 200°F and cool 3 to 4 hours before cutting.
How do I prevent a soggy crust? Chill the crust, bake on a preheated sheet, and consider a 10-minute par-bake with pie weights.
Can I make pecan pie without corn syrup? Yes. Use half maple syrup and half golden or corn syrup, or all maple with 1 tablespoon flour for setting. Texture may be softer.
Can I make it ahead? Absolutely. Bake 1 to 2 days ahead, refrigerate covered, and rewarm before serving.
Final Thoughts
This is the pecan pie I reach for when I want guaranteed compliments and cozy tradition. Follow the simple cues and you will have a glossy, gooey, perfectly set pie worthy of any celebration.