Grandma Weeks Pecan Pie
Indulge in the timeless comfort of Grandma Weeks’ Pecan Pie, a cherished family recipe that marries rich, buttery sweetness with the irresistible crunch of toasted pecans. This classic Southern dessert features a flaky pie crust—homemade or store-bought—filled with a luscious mixture of melted unsalted butter, light brown sugar, and a hint of pure vanilla extract for a beautifully caramelized flavor. The filling, studded with pecan halves, bakes to perfection in just under an hour, creating a golden, slightly jiggly interior that firms up as it cools. Perfect for Thanksgiving gatherings or as a standout centerpiece for any special occasion, this pecan pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream. With simple ingredients and straightforward preparation, this recipe is destined to delight both novices and seasoned bakers.
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Recipe Information
Ingredients
- 1 piece pie crust (homemade or store-bought)
- 6 tablespoons unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 0.75 cup light corn syrup
- 1.5 teaspoons pure vanilla extract
- 3 large eggs
- 0.5 teaspoon kosher salt
- 1.5 cups pecan halves
Instructions
Preheat your oven to 350°F (175°C). Roll out the pie crust and press it into a 9-inch pie dish. Trim any excess dough and crimp the edges if desired.
In a small saucepan, melt the unsalted butter over medium heat. Once melted, remove from heat and whisk in the light brown sugar, granulated sugar, and light corn syrup until smooth.
Let the butter mixture cool slightly before whisking in the vanilla extract, eggs, and kosher salt. Whisk until fully combined.
Place the pecan halves evenly in the prepared pie crust. Pour the filling mixture over the pecans, making sure the nuts are evenly distributed.
Transfer the pie to the preheated oven and bake for 50-55 minutes until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to firm up. This process will take about 2 hours.
Slice and serve with whipped cream or a scoop of vanilla ice cream if desired. Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
4868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.7 g | 360% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 579.1 g | 211% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 445.2 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 371 mg | 29% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1294 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
