The Best Pecan Pie Recipe | Gimme Some Oven (2024)

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This is our family’s classic pecan pie recipe, inspired by my grandmother.

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My Grandma Ebright was many things…

She was the faithful wife of a Kansas wheat farmer for sixty years, proud mother of five, and involved grandmother of thirteen.

She was a lover of singing, and insisted that anyone born or married in her family learn how to do so loudly, in four-part harmony, and with smiles, especially while caroling nursing homes together each Christmas.

She was a voracious reader, flying through nearly a book a day in her later years and then eagerly passing them along to her friends and family, although she prided herself on always reading the last page first.

She was a hard worker, graduating early and completing a degree so that she could teach in a 1-room rural schoolhouse, then picking up to help serve in WWII, then running a farm for decades while raising five kids on a shoestring budget, then later being a faithful caretaker for my grandpa with Alzheimer’s in the last years of his life.

She was a writer as well and officially published her first book in her eighties, although my favorite writings were the pages upon pages of handwritten letters that she faithfully mailed to each of her grandkids every few months.

She was sharp as a tack, and was a fierce believer in raising her family — especially the daughters and granddaughters — to appreciate and seek intelligence.

She was a matchmaker, and never passed up the opportunity to introduce herself to an attractive stranger in hopes that they might be the perfect match for one of her grandkids.

She was o-pin-ion-ated, for better and worse, and never resisted a moment to share her thoughts (even if whispering a little too loudly in church about a lady’s purple hair).

She was a firecracker. She was thoughtful. She was stubborn. She was giving. She was hilarious. She was creative. She was loyal. She was my grandma.

And she was anexpertbaker of pecan pie.

Update: If you are interested in a pecan pie recipe that is naturally sweetened with maple syrup (no corn syrup), here is my newest pecan pie recipe.

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Actually, of the many things she was, my grandma would be the first to tell you that she didnot consider herself a cook. She would much rather be spending time with people than “couped up” in the kitchen. So she was a big fan of treating our extended family to the local Pizza Hut or a round of chocolate-dipped cones at Dairy Queen.

But when we didall gather together to eat at home, she knew how to rock a huge batch of chicken and noodles, salty and butter sweet corn, “chip chocolate” cookies, and some good ol’ fashioned homemade pecan pie.

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Her homemade pecan pies (pronouncedpeh-cahn, in Kansas) were classic — sweet, simple and overflowing with buttered pecans.

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And they were always meant for sharing.

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So it seemed only fitting that for my first week ofreallyteaching myself how to bake pies, I begin with the first pie I ever knew — Grandma’s Pecan Pie.

I did brown the butter to give this version an extra nuttier, delicious flavor. And I’m pretty sure my grandma would have cracked up at me taking the extra time to line the top of the pecan pie withextra pecans. (Yes, I was the picky-eating granddaughter who used to always preferplaying with my food, rather than actually eating it.)

But I’m pretty sure she would have been proud, and even happier to know that this one was shared with a bunch of people I really love.

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So Grandma, this one’s for you. Love you! :)

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My grandma, cousins and me in 2009. Tiny lady. Big heart.


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Pecan Pie

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 40 reviews

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 12-16 slices 1x
Print Recipe


The best pecan pie recipe from my grandma. :)




  1. Heat oven. Heat oven to 400°F.
  2. Blind bake the pie crust. Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer. Use parchment paper or aluminum foil to line the inside of the chilled crust, shaping it gently around the inner edges to form a mold of the crust. Fill the bottom of the crust with pie weights or dried beans. Bake for 15 minutes. Remove the pie pan from the oven, carefully lift out the foil/parchment and weights, and set them aside. Decrease the oven heat to 350°F.
  3. Prepare the filling. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon. Add eggs and whisk until smooth. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Chop 2 cups of the pecans, then stir them into the butter and sugar mixture until combined.
  4. Assemble. Pour the entire filling into the prepared pie crust. Line the top of the filling with the remaining pecans (about 2 cups, more or less).
  5. Bake. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 to 25 minutes of baking time, you are welcome to loosely tent a piece of aluminum foil over the top of the whole pie if the crust or pecans seem to be browning too quickly. The pie will be ready to go once the top has puffed up into a dome (which will sink to become flat again, once the pie has set and cooled). Transfer the pie to a wire rack and let it rest until it reaches room temperature.
  6. Serve. Slice and serve pie at room temperature (or you can refrigerate and chill the pie, if you prefer), garnished with a dollop of whipped cream if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.


Corn syrup alternative: Ifyou would rather not use corn syrup, feel free to use my naturally-sweetened pecan pie recipe instead.

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Here are a few more favorite pie recipes!

Sweet Cherry Pie

Peach Bourbon Pie

French Silk Pie (Chocolate Pie)

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Key Lime Pie

Disclaimer: This post contains affiliate links.

posted on August 6, 2013 by Ali

Desserts, Pies


The Best Pecan Pie Recipe | Gimme Some Oven (2024)


What is the best oven setting for baking pie? ›

Pizza mode

This is a good setting when browning on the base is required for foods like pizzas, meat pies, fruit pies, focaccia and bread. It uses high heat and a combination of 'base heat' and fan or fan-forced where heat comes from the elements surrounding the fan as well as the bottom element.

Should a pecan pie jiggle when you take it out of the oven? ›

If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake.

Does Joanna Gaines have a pecan pie recipe? ›

Not only is it chock-full of approachable, family-friendly recipes, the book is also packed with priceless nuggets of kitchen wisdom from Queen Gaines herself. One such gem is her surprising twist on classic pecan pie. The recipe itself is pretty basic, spare one unexpected ingredient: ancho chile powder.

How do you keep pecan pie from getting soggy? ›

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Is it better to bake a pie in a convection oven or regular oven? ›

A freshly baked pie may take some time to prepare and bake but the result is so rewarding it's definitely worth the effort. Convection Bake is the ideal mode for baking pies so that the crust is evenly baked through and the filling condenses perfectly.

Do pies bake better in glass? ›

Glass Pie Pan Experiment Results

For texture, it was most comparable to the crust baked in the ceramic pan. Glass takes a long time to conduct heat compared to metal, so you may not achieve as much browning on the bottom and sides of your crust. This is exactly what we found with this crust – minimal browning occurred.

Why did my pecan pie come out hard? ›

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

How do you not overcook pecan pie? ›

A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.

Does Patti LaBelle make pecan pie? ›

Rushion McDonald on Instagram: "Enjoy your Labor Day weekend. I used Patti LaBelle's pecan pie recipe from her cookbook. Patti's one of my favorite people."

Where are Mrs Fields pecan pies made? ›

If there's been a pecan pie Oklahomans have been willing to travel for, it is Field's pecan pie. It all started after World War I, when two brothers, Lee and Julian Field, bought some land at the corner of Paul and Walnut in Pauls Valley, OK. The brothers began with a filling station and then added cottages.

Does Mrs Smith make pecan pie? ›

Buy your favorite Mrs. Smith's Pies online with Instacart. Order Mrs. Smith's Pecan Pie, Apple Pie, Pumpkin Pie, and more from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.

What are common pecan pie mistakes? ›

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Which mode is best for baking? ›

Use the bake mode, which heats the oven from the bottom, ensuring even cooking. Always place the cake on the middle rack for optimal heat distribution.

Why bake pie on the lower third of the oven? ›

Typically, the bottom heating element is the primary heat source, which means it gets your cookware, and the bottom of food, piping hot. Use the bottom third of the oven when you're roasting large cuts of meat, creating a crust on bread, or setting a pie crust.

How long to bake pie crust at 350 degrees? ›

If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes.

What oven setting for frozen pie? ›

Preheat oven to 400 degrees. Place frozen pie(s) on cookie sheet lined with parchment paper, for easier clean up if the pie bubbles over the edge. Place in the lower third of your oven at this temperature for 15 minutes. After 15 minutes, reduce heat to 325 degrees for 60 minutes.

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