Grandma Ethel’s Best Pecan Pie Recipe

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I have been asked for this recipe so many times, I can’t count, so here it is, my Grandma Ethel’s Pecan Pie. As a child, I could not get enough of this pie, and I really do think that my grandma’s recipe is the best. Sweet, and rich, but not overpowering.

It is easy to make, and only needs tender loving care to produce the best pie you’ve ever tasted. It creates a true Southern classic.

Looking for some other classic desserts?

Easy Apple Biscuit Bake Recipe

Easy Ina Garten-Inspired Apple Tart Recipe

Quick Puff Pastry Dessert with Bananas and Pecans

Thomas Keller-Inspired Triple Chocolate Chip Cookies

Old-Fashioned Cuppa Cuppa Cake Recipe — A Southern Classic

What makes this pecan pie different?

I believe the key to this pie is the combination of light and dark brown sugar. It gives a rich caramel flavor without being too sweet.

Ingredients:

2 -9″ regular uncooked Pie shells, not deep dish.

2 cups chopped Pecans

1 1/2 cups Light Corn Syrup (Karo is my favorite)

3/4 cup Light Brown Sugar

3/4 cup Dark Brown Sugar

5 Eggs

1 stick melted Butter

2 tsp. Vanilla Extract

Pinch of Salt

Preparation:

Preheat the oven to 350 degrees. Roast the pecans for a few minutes, watching them closely so they don’t burn. Remove the pecans and increase the heat to 400 degrees.

Beat the eggs, and mix together with, corn syrup, light and dark sugar, vanilla and a pinch of salt. Add in the melted butter and mix thoroughly. Place 1/2 of the pecans into the bottom of the pie shells.

Pour the filling into the 2 uncooked pie shells; sprinkle the rest of the pecans on top. Carefully place on the middle rack of the oven. Cook for 10 minutes at 400, and then reduce heat to 350 degrees and continue cooking for 35 to 45 min. until golden brown.

Allow to cool thoroughly before serving. They may be made the day before.

Grandma Ethel’s Best Pecan Pie Recipe

I have been asked for this recipe so many times, I can’t count, so here it is, my Grandma Ethel’s Pecan Pie. As a child, I could not get enough of this pie, and I really do think that my grandma’s recipe is the best. Sweet, and rich, but not overpowering.
It is easy to make, and only needs tender loving care to produce the best pie you’ve ever tasted. I believe the key to this pie is the combination of light and dark brown sugar. It creates a true Southern classic.
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Prep Time 10 minutes
Cook Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 9″ regular uncooked Pie shells not deep dish.
  • 2 cups chopped Pecans
  • 1 1/2 cups Light Corn Syrup Karo is my favorite
  • 3/4 cup Light Brown Sugar
  • 3/4 cup Dark Brown Sugar
  • 5 Eggs
  • 1 stick of melted Butter
  • 2 tsp. Vanilla Extract
  • Pinch Salt

Equipment

  • 2 Pie Crusts 9"

Method
 

  1. Preheat the oven to 350 degrees. Roast the pecans for a few minutes, watching them closely so they don’t burn. Remove the pecans and increase the heat to 400 degrees.
  2. Beat the eggs, and mix together with, corn syrup, light and dark sugar, vanilla and a pinch of salt. Add in the melted butter and mix thoroughly. Place 1/2 of the pecans into the bottom of the pie shells.
  3. Pour the filling into the 2 uncooked pie shells; sprinkle the rest of the pecans on top. Carefully place on the middle rack of the oven. Cook for 10 minutes at 400, and then reduce heat to 350 degrees and continue cooking for 35 to 45 min. until golden brown.
  4. Allow to cool thoroughly before serving. They may be made the day before.

Notes

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