No holiday season was ever complete without grandma’s famous pecan pie — golden brown, packed with crunchy pecans, and filled with a sweet, gooey custard that made every bite unforgettable. Served with whipped cream or just as it was, it was always the first dessert to disappear.
In this guide, you’ll learn how to make the ultimate pecan pie from scratch, the way grandma always made it — simple, sweet, and utterly delicious.
What Makes This Pecan Pie Special
- Crisp, buttery crust
- Rich, custard-like filling that sets perfectly
- Loads of toasted pecans in every slice
- Made with pantry staples — no corn syrup required if you prefer alternatives
- Perfect for holidays, Sunday dinners, or just a slice of sweet nostalgia
Ingredients for Grandma’s Pecan Pie
This recipe makes one 9-inch pie (serves 8 slices).
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup cold unsalted butter, cubed
- 3–5 tablespoons ice water
Or use a store-bought 9-inch pie crust for convenience.
For the Filling:
- 1 cup light corn syrup (or ¾ cup maple syrup + ¼ cup brown sugar)
- 1 cup brown sugar (light or dark)
- 4 tablespoons unsalted butter, melted
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 cups pecan halves (chopped or whole, or a mix)
Step-by-Step Instructions
1. Prepare the Pie Crust
If making from scratch:
- In a large bowl, mix flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until dough just comes together.
- Form into a disc, wrap, and refrigerate for 30–60 minutes.
Roll out the dough and fit into a 9-inch pie dish. Trim and crimp the edges. Chill again while you prepare the filling.
Grandma’s Tip: Cold crust = flaky crust.
2. Make the Filling
In a large bowl, whisk together corn syrup (or maple + sugar), brown sugar, melted butter, eggs, vanilla, and salt until smooth.
Stir in the pecans.
3. Assemble and Bake
Preheat oven to 175°C (350°F).
Pour the filling into the chilled pie crust. Arrange extra pecan halves on top if desired for decoration.
Place the pie on a baking sheet and bake for 50–60 minutes, or until the center is set and the top is golden and slightly puffed.
If the crust starts browning too fast, cover the edges with foil.
4. Cool Completely
Let the pie cool at room temperature for at least 2–3 hours before slicing. The filling will continue to set as it cools.
Serve at room temp or slightly warmed.
Serving Suggestions
- A dollop of whipped cream or vanilla ice cream
- A drizzle of warm caramel sauce
- Straight from the fridge the next day — even more flavorful!
How to Store Pecan Pie
- Store covered at room temp for 1–2 days, or refrigerate for up to 5 days
- Serve cold or bring to room temperature before serving
- Freeze tightly wrapped for up to 2 months; thaw overnight in the fridge
Variations Grandma Sometimes Made
- Chocolate Pecan Pie: Add ½ cup chocolate chips to the filling
- Bourbon Pecan Pie: Add 1–2 tablespoons of bourbon for depth
- Coconut-Pecan Pie: Add ½ cup shredded sweetened coconut
- Maple Pecan Pie: Use pure maple syrup for a twist on the classic
Grandma’s Secrets for Perfect Pecan Pie
- Don’t overbake — center should jiggle slightly when done
- Toast the pecans beforehand for extra nutty flavor
- Let it cool completely before slicing, no shortcuts!
- Use real vanilla extract — the flavor makes a big difference
- Crack the eggs in a separate bowl to avoid shell bits
Final Thoughts: A Slice of Tradition
Every bite of grandma’s pecan pie tasted like the holidays — buttery crust, caramel-like filling, and that irresistible crunch. It was more than dessert; it was a moment of joy, tradition, and the sweet warmth of home.
Now it’s your turn to pass that flavor and feeling along with this timeless recipe.