With a flaky crust on bottom, crunchy pecans on top and a gooey filling in the middle, no Thanksgiving table is complete without Grandma’s Pecan Pie!
The Pie That Takes the Cake
There are some things about being from the south that I never really identified with. Like, big hair. It’s a sweaty pony tail for me most days! But there are others that I absolutely, 100% own. Like saying y’all and bless your heart and requiring impossibly sweet pecan pie at Thanksgiving. If you haven’t ever had it, this is the pie that takes the cake, y’all. My Grandma’s Pecan Pie recipe is one of my favorite holiday desserts. And you know how much I love dessert!
What is in Pecan Pie? Can I use a store-bought crust?
The ingredients in a pecan pie are pretty simple. You gotta make it sweet and buttery. But first, you’ll need a pie crust. Can you use a store-bought pie crust? Absolutely! If you go with a frozen pie shell, you’ll save yourself some time and only Grandma herself will know the difference. But if you’re all in on the homemade pie, I’ve got you covered! For a tried-and-true pie crust recipe and essential step-by-steps, see my Complete Guide to Pie Crust. In addition to the crust, all you need is
- eggs
- butter
- brown sugar
- corn syrup
- vanilla
- pecans (whole and chopped)
How to Make Grandma’s Pecan Pie
First, preheat oven to 350°F. Transfer the pie crust to a pie plate and flute the edges. Note: If you’re using a frozen pie shell, defrost completely overnight in the refrigerator.
Then, in a large mixing bowl, add the eggs and whisk until lightly beaten. Stir in the light corn syrup, dark brown sugar, melted butter, vanilla and salt.
Spread the chopped pecans over the bottom of the pie crust. Pour the filling evenly over the chopped pecans in the pie crust. Arrange the whole pecans in a decorative pattern on top of the filling.
Bake for 30 minutes or until the crust is starting to brown. Cover with foil and bake for another 15-20 minutes or until the filling is set. Remove from the oven and let set on a wire rack until completely cooled.
How to Serve and Store Pecan Pie
Slice, serve with whipped cream and enjoy! To store leftovers, loosely wrap in plastic wrap or aluminum foil and keep in the refrigerator for up to five days.
Can you freeze pecan pie? YOU BET. Save some time and stress before a big holiday by baking your pecan pies in advance. To freeze, let your pie cool completely, then wrap tightly in foil or plastic wrap, place in a freezer safe ziplock bag and freeze for up to three months!
Defrost a frozen pecan pie by letting it thaw overnight in the fridge. Before heating, let the pie sit at room temperature for 10-15 minutes. Then heat at 350 degrees for about 10 minutes, keeping an eye on the crust so that it doesn’t burn.
More Picture Perfect Pies
As beautiful as they are delicious, these Picture Perfect Pie Recipes will make an impression at any dessert table!
If you make my Grandma’s Pecan Pie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Grandma’s Pecan Pie
Prep Time: 15
Cook Time: 50
Total Time: 1 hour 5 minutes
Yield: 1 (9-inch) pie
Description
With a flaky crust on bottom, crunchy pecans on top and a gooey filling in the middle, no Thanksgiving table is complete without Grandma’s Pecan Pie!
- 1 (9-inch) unbaked pie crust
- 3 large eggs
- 1 cup light corn syrup
- 1 cup dark brown sugar
- 1/3 cup butter, melted
- 1 teaspoon vanilla
- 1/3 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup whole pecans
- Whipped cream, for serving
Instructions
- Preheat oven to 350°F. Transfer the pie crust to a pie plate and flute the edges.
- In a large mixing bowl, add the eggs and whisk until lightly beaten. Stir in the light corn syrup, dark brown sugar, melted butter, vanilla and salt.
- Spread the chopped pecans over the bottom of the pie crust.
- Pour the filling evenly over the chopped pecans in the pie crust. Arrange the whole pecans in a decorative pattern on top of the filling.
- Bake for 30 minutes or until the crust is starting to brown. Cover with foil and bake for another 15-20 minutes or until the filling is set.
- Remove from the oven and let set on a wire rack until completely cooled.
- Slice and serve with whipped cream.
