The Best Grandma’s Tried And True Pecan Pie

This is a wonderfully rich, Southern pie recipe that is the best I’ve tried!

Most anyone with a sweet tooth has a soft spot for pecan pie. This classic dessert is a real favorite among dessert lovers, and for good reason. It’s sweet and nutty, and always brings back fond memories, so there’s a special place in our hearts for this classic treat. The best pecan pie has a smooth filling, a crunchy, nutty top, and a fully baked bottom crust. It’s not too sweet or rich as nut pies risk becoming. While we’ve made plenty of other pecan desserts, we realized we hadn’t yet shared our recently-discovered favorite of them all, the best and only pecan pie recipe you’ll ever need!

Pecan Pie is always a favorite with my family and this one is dynamite! One thing that should be in the instructions is that the water and corn starch are mixed together before adding to the sugar mixture. I sometimes forget and add the water before I remember to mix it with the starch. The result is either a watery base and end up cooking the sugar mixture longer.

Before ever making it ourselves, we figured this pie would be tricky to make, so since then we’ve made it our goal to show others how simple it is to whip up! If you decide to make your own crust, you’ll have to tack on some more time, but the basics of this dish are pretty simple; beat together your filling ingredients and fold in the pecans! After that, you just have to pop your pie in the oven and set the timer– easy as pie!

I made this recipe as directed and it didn’t turnout as well as I had hoped. I didn’t want to give up on this recipe, so I made it again and tweaked the recipe using brown sugar and light corn syrup. This made a big difference and is the pecan pie I was looking for. I won’t go back to my old recipe again.

I have made this pie a number of times and the taste is always outstanding. I have learned a few tricks of the trade, though. 1) Don’t over beat your eggs, or it will have something of a merengue effect (and be puffy when you take it out of the oven). Do what the recipe said – just until frothy. 2) Go for two cups of pecans, and I personally add a mix of whole and half nuts. 3) In attempt to reduce sugar/calories (even if only slightly), replace the corn syrup with a sugar-free / regular maple syrup mix. 4) A tablespoon of cinnamon goes a long way. 🙂

INGREDIENTS

1 pie crust, store-bought or homemade
1/2 cup sugar
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