The excellent, easy homemade pecan pie recipe for our grandma’s pecan pie.
This old recipe has been apart of the family holidays for many years now, and health freak though I am, I must admit that this pie is very good. The crunchiness of the pecans, the sweetness of the filling, paired with a good, flaky crust is really quite nice.
If you love easy homemade pecan pie recipe – you will absolutely love this recipe! This is one of my sister’s favorite pies, and while I’ll take chocolate or pumpkin over pecan any and every day, I agree with her that this pie is really good. I think it’s because it’s an old recipe of my grandma’s – who always seems to have the best pie recipes.
Why is it that grandmas have some of the best old recipes? I remember as a kid how excited I’d be when I got to go to grandma’s house. For 2 reasons (other than seeing/playing with my grandparents, or course =) 1 – for the TV (yep, I was bad), and 2 – for the awesome food (mainly desserts) I knew we’d get to have.
I’m always up for a healthier version of practically anything, but I have not yet tried to use honey in the recipe as opposed to the corn syrup. In theory, I think it should work, but I cannot be completely certain until I try it myself, and pecan pie is more of a holiday treat for us, so I don’t make it often. If you try substituting honey, please let me know how it works out. I’d be very interested to know.
Recipe type: Pie
Serves: 8 servings
Prep time 10 mins
Cook time 30 mins
Total time 40 mins
The best quick and easy pecan pie. You can’t get much simpler with only 6 ingredients
1 cup of sugar
1 cup corn syrup (or honey)
3 Tbl butter
1 tsp vanilla
1 cup pecans
1 – 9″ unbaked pie crust
Preheat oven to 375.
Beat eggs and sugar together with a hand mixer until foamy.
Add corn syrup, butter, and vanilla and beat until smooth.
Stir in pecans (you can chop them if you want, or leave them whole).
Pour into unbaked pie crust and bake for 10 minutes.
Turn oven down to 350 and bake for 20-30 more minutes. Depending upon your oven, your pie may be done sooner or later.
You know it is done when it does not jiggle when you shake it slightly.
If you find the rims of the crust got a bit too brown, put strips of aluminum foil over them for the remainder of the baking time.
Cool slightly before enjoying!
Store in the fridge for up to 1 week.
9% Iron per serving
The nutritional data is calculated using corn syrup – using honey will vary the results a bit.
Serving size: 1 slice
Saturated fat: 7.1g
Enjoy this recipe Grandma’s Pecan Pie
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