My Grandma’s Pecan Pie {Thanksgiving Recap}

Pecan Pie2

Alright. Now that I’ve given you all a dish from our Thanksgiving feast that was super duper healthy, I’m gonna do a 180° and give you a recipe that is, well…not so healthy. At all.

But guys, lemme tell you. This… pie…is…sooooooo GOOD! No, seriously. You don’t understand. My grandma’s pecan pie is slap you silly, out-of-this-world, died-and-gone-to-heaven GOOD. If the Zombie Apocalypse were to happen to tomorrow, I would immediately bake myself one of these pies just to make it apart of my last meal on Earth. That’s how much I love it. On Thanksgiving, when it came time to eat dessert, I took the first bite of this pie and LITERALLY had a foodgasm in my mouth. I couldn’t even speak at first. I needed a minute to take all of that deliciousness in.

I know that there are some people who have never had pecan pie before. It’s fine, I won’t judge you. I used to be one of you. I shudder to think of those days now, but there was a time when I actually turned down even trying this pie when my grandma made it at Thanksgiving. I didn’t see what the big fuss was about. How could something that was not-so-photogenic be delicious? Not likely, right?

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Guys. I was wrong. So, so, so, SO very wrong.

Let me break it down for you. Pecan pie doesn’t really have too many ingredients: butter, brown sugar, eggs, light corn syrup, vanilla extract and pecans to be exact. All of this can be put together and poured into a pie crust in literally less than ten minutes, then bakes in about forty five. The result is a rich, buttery, gooey filling that’s given a complimentary crunch from the nuts that are almost candied themselves. It’s heaven in your mouth. No joke. Your life will change after eating this pie.

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Pecan pie tastes good whether cold or hot, but as you can see from the pictures, I prefer to eat it warmed to the point of falling apart in all its rich, gooey decadence. Whipped cream or vanilla ice cream on top is also optional.

Actually no, not really. You gotta have ice cream or whipped cream on pecan pie. Going without is not a option.

We cool? Good. Now get baking.


My Grandma’s Pecan Pie


Yield: 8 servings


  • 1 recipe for a Deep dish 9-inch pie crust
  • 1/2 stick butter
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 3 eggs
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup pecans, roughly chopped


1. Preheat oven to 450°. Place pie crust in a greased pie dish, building up the edges and crimping around the rim. Set aside.

2. Cream butter and sugar together in a bowl.

3. Beat in eggs, one at a time, mixing after each addition.

4. Add corn syrup and vanilla. Fold in pecans.

5. Pour pecan filling into prepared pie crust. Place pie dish onto sheet pan, then bake at 450° for ten minutes. Lower the heat to 350° and bake for about thirty more minutes, or until the filling is set. Allow to cool completely, about 30 minutes. Serve.


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