Kitchen Fun With My 3 Sons

Grandma’s Pecan Pie Recipe

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This is the BEST Pecan Pie recipe that you will ever make and it’s so Easy!  Just like Grandma used to make. A tried and true classic that’s a definitely keeper. I love serving this pecan pie on Thanksgiving and Christmas. This pairs well with our Pumpkin Pie Cupcakes and Apple Slab Pie.

Grandma's Pecan Pie Recipe

Pecan Pie Recipe

We have made and tried a LOT of pecan pie recipes and this one is by far the best. We add in a bit of orange zest to this recipe which makes this one extra special, but it’s totally optional and is delicious without it. However, we highly suggest adding it in to make this pie really stand out.

Pecan Pie Recipe

Easy Pecan Pie

This pie is SO EASY to make! It’s practically fool proof. We kept this one very simple by using a pre-made refrigerated pie crust. However, you can always add in your favorite homemade pie crust recipe. You prepare the crust according to the package direction and pop it in the fridge while preparing the filling. The whole prep time is only 10 minutes!


Chocolate Pecan Pie: add a cup of semi-sweet chocolate and cut back on the pecans about 1/2 cup.

Bourbon Pecan Pie:  omit the vanilla extract and add 1 tablespoon of a good quality bourbon.

Grandma's Pecan Pie Recipe- The BEST


  • You can toast the pecans before hand to add extra flavor.
  • Use a whisk by hand when mixing so you don’t overly beat it.
  • Cover the outside edges of the crust with foil or a pie crust shield for at least 35-40 mins. Then remove it for the remaining baking time to get the perfectly brown crust.
  • Let the pie cool completely before slicing.
  • The pie is done when a toothpick or knife inserted into the center comes out clean. The filling will still seem a just a bit wiggly (not too much), but that’s normal. The pie will continue cooking a bit even after removed from the oven, so make sure not to overbake it!
Grandma's Pecan Pie Recipe

Grandma's Pecan Pie Recipe

Published By Jill
This is the BEST Pecan Pie recipe that you will ever make and it's so Easy! A tried and true classic that's a definitely keeper.
5 from 43 votes
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Servings 10


  • 1 refrigerated pie crust
  • 6 tablespoons unsalted butter melted
  • 3/4 cups dark brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon grated orange zest optional
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups pecan halves
  • whipped cream or vanilla ice cream for serving; optional


  • Preheat oven to 350°F
  • Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
  • Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
  • Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
  • Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
  • Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
  • Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
  • Pie can be made 1-2 days ahead and refrigerated until ready to serve.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

We love to top this pie with homemade whipped cream or vanilla ice cream while it’s still warm.

Grandma's Pecan Pie Recipe - Tried and True!

Other Delicious Pecan recipes that you may love…

Southern Upside-Down Pecan Cake

Pecan Ball Cookies


about me


I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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This was wonderful! 5 stars

I’m obviously missing something here. Steps 3 & 4 make no sense to me. Step 3 instructs you to whisk sugar, butter, eggs, corn syrup, etc together. Step 4 instructs you to melt butter and whisk in ingredients separately. Can you please clarify where I’m misreading ? Thank you so much! Julie 

that is the best recipe, i have the same one and it is the only one i use

I made your Grandma’s pie and it is super delicious!! This is my 3rd pecan pie testing recipes and it wins hands down. I do have a couple of questions . How wiggly should the pie be when done? I think I might have cooked mine too long , left in oven about 20 extra minutes. It didn’t look as creamy as yours. I also put the corn syrup in with the sugar at first (mistake) instead of removing from fire then adding. My filling wasn’t as clear looking as yours. Is that an important step? I am going to make it again the right way but just wondering if that could be why it turned out not as clear looking.

This recipe sounds really delicious. Can’t wait to make it. Love pecan pie!!5 stars

Love to try this recipe. Pecan pie is just yummy

This pie was delicious, it was my first time making pecan pie ever! I made it for my father in law, I did not use the orange zest! Mine was very wobbly so I cooked it for an hour. Will try taking it out at 50 minutes next time or using the knife test. Wonderful recipe! 5 stars

I made 2 of these pies for a friends birthday. I made extra to try it out as I am on the hunt to make the best pecan pie for my friends and family. I did change a couple things and added some of my own spin on mine.. They came out the best. I would recommend anyone who is looking for a good pecan pie recipe. Stop looking. You have found the best! Pat yourself on the back for this recipe!5 stars

What did you change and add?

I made this pie with the orange zest and it was amazing! My family loved it! I had just made a different recipe that was too sweet so I did cut sugar to just 3/4 light brown sugar (not packed) and it was perfect.5 stars

It says to put pecans on top of the crust, then the filling. Why are the pecans on the top, do they float to the top. It doesn’t say to add pecans on top like I see in the picture.

Let me preface this by saying that I have never been the biggest fan of pecan pie. I always thought of it as runny goo with rock hard nuts in top that simply tasted way too sweet. I have never made a pecan pie before but it was a special request for Christmas. I searched Pinterest for four days reading recipes and decided that this one seemed ok. Followed your recipe exactly except I doubled the orange zest. Wasn’t sure how long to cook the bitter and sugar cause I wasn’t sure what smooth meant. I stirred it until the granules just started to disappear. I must have done it correctly because the pies turned out amazing! I did have to cook them for 20 additional minutes but I think my new oven is not calibrated correctly. I waited until they were room temp and had a sample slice. Oh my word! I didn’t know pecan pie could taste like that!!!! The pie wasn’t gooey-runny, the pecans were firm and meaty and not rock hard, and the orange zest, that wonderful orange zest, gave it just a little zing to counter the sweetness. Thank you!!!! This one is going in our family cookbook!!!5 stars

Great recipe. Left out the orange zest. Double the recipe makes 3 regular crust pies.


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