Description
This classic Grandma’s Pecan Pie recipe features a buttery, flaky pie crust filled with a rich, gooey mixture of brown sugar, corn syrup, and pecans. Perfectly baked until set, it’s an irresistible dessert that can be served warm or chilled with whipped cream or vanilla ice cream.
Ingredients
Scale
Pie Crust
- 1 refrigerated pie crust
Filling
- 6 tablespoons unsalted butter (melted)
- 3/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 3/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon grated orange zest (optional)
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups pecan halves
Serving (Optional)
- Whipped cream or vanilla ice cream
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the pie.
- Prepare Pie Crust: Place the refrigerated pie crust into a 9-inch pie pan, crimp the edges for a decorative finish, and lightly prick the bottom with a fork to prevent bubbling. Chill the crust in the fridge until firm, for at least 30 minutes, or freeze it briefly for no longer than 10 minutes.
- Make Filling Mixture: In a small heavy saucepan over medium heat, melt the unsalted butter. Stir in the dark brown sugar and granulated sugar, whisking until the mixture is smooth. Remove from heat and whisk in the light corn syrup, vanilla extract, optional orange zest, and salt. Lightly beat the eggs in a separate bowl, then combine them with the corn syrup mixture, whisking thoroughly.
- Assemble Pie: Arrange the pecan halves evenly over the chilled pie crust. Pour the prepared filling mixture evenly over the pecans to fill the crust.
- Initial Baking: Cover the pie loosely with aluminum foil to prevent excessive browning. Bake in the preheated oven for about 30 minutes.
- Finish Baking: Remove the foil and continue baking for an additional 20 minutes, or until the center is set and no longer overly jiggly. Keep a close watch during this phase to avoid overbaking.
- Cool Pie: Once baked, remove from oven and place on a wire rack to cool for about 1 hour. Then refrigerate the pie until firm, for approximately 4 hours.
- Serving and Storage: The pie can be made 1 to 2 days in advance and kept refrigerated until ready to serve. Top servings with whipped cream or vanilla ice cream if desired.
Notes
- Chilling the pie crust before baking helps maintain its shape and prevents shrinking.
- Covering the pie with foil during the first part of baking prevents the pecans from burning.
- Allowing the pie to cool and then refrigerate helps the filling set perfectly for cleaner slices.
- Orange zest is optional but adds a subtle citrus brightness to balance the sweetness.
- Use a wire rack for cooling to ensure even air circulation around the pie.
