Grammie's Pecan Pie
Pecan Pie is so simple to make and a delicious holiday pie the whole family will love! The sugar filling is loaded with pecans and nestled in a flaky crust and you can easily make it a day or two ahead of time!
Prep Time1 hr 30 mins
Cook Time45 mins
Cooling Time2 hrs
Total Time2 hrs 15 mins
Servings: 8 people
Preheat oven to 350 degrees F and prepare your crust in a 9-inch pie dish and set aside.
In a medium saucepan, combine syrup, sugar, butter and cook over medium heat until the butter has melted, stirring frequently.
In a small prep bowl, stir together the water and cornstarch. Add it to the butter mixture along with the vanilla and salt. Bring the mixture to a rolling boil and remove from heat.
Add the eggs to a large bowl or stand mixer fitted with a whisk attachment and beat just until frothy, about 1 minute.
Slowly add the butter mixture while beating the egg mixture on medium speed to incorporate the two together and temper the eggs.
Add in the pecans and mix to combine and pour into the prepared pie shell.
Bake for 45 to 50 minutes. Check halfway through and if the crust is starting to brown, loosely cover with aluminum foil or a crust guard.
Remove from oven and place on a cooling rack to cool completely. Serve with whipped cream or ice cream.
- The reason for the cooking before baking is to thicken the filling and heat it up so that it bakes evenly without raw spots. Other pecan pie recipes rely on the thickness of corn syrup, you’re basically making your own “syrup” this way.
- You could use ALL chopped pecans or ALL pecan halves, if desired, but I think it's best with a blend of the two.
Calories: 559kcal | Carbohydrates: 64g | Protein: 6g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 290mg | Potassium: 208mg | Fiber: 3g | Sugar: 49g | Vitamin A: 290IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1.9mg