Great Grandmother’s Pecan Pie Recipe

Written By Meg Rogers

This is a recipe very near and dear to my heart, one that has been passed down through the women in my family for generations. The smell of this pie baking in my home immediately fills my heart with nostalgia and joy. It takes me back to those cozy autumn mornings watching the Thanksgiving Day Parade and baking pies with my mom and grandmother in the Texas hill country. I simply cannot have a holiday without it, and I am so happy to now share this recipe with you. This pie is luscious, decadent, and perfect for a cozy autumn gathering with the ones you love.

Ingredients:

  • One 9” unbaked pie shell

  • 2 & 1/2 cups chopped pecans

  • 1 cup dark corn syrup

  • 3/4 cup granulated sugar

  • 2 tablespoons bourbon

  • 6 tablespoons unsalted butter

  • A glug of vanilla bean paste

  • 3 large eggs at room temperature

  • a dash of baking salt

Method:

  • Preheat oven to 350 degrees F.

  • Into a small pot over medium heat, combine the corn syrup, sugar, butter, bourbon, and vanilla bean paste. Whisk until melted and well combined, then remove from heat.

  • In a separate heat-safe bowl, whisk the eggs and salt.

  • Whisking constantly, slowly pour hot mixture into the eggs a little at a time. Be careful not to pour too much at once so the eggs do not curdle. Whisk until thoroughly combined.

  • Remove frozen pie crust from the freezer (if using homemade pie dough, follow instructions for blind baking). Working quickly so that the pie dough stays frozen, pour chopped pecans into the bottom of the pie dough and spread out evenly.

  • Pour the filling over the chopped pecans. The pecans will rise slowly to the surface, dispersing the chopped nuts evenly throughout.

  • Bake for 45-50 minutes, until the filling slightly jiggles when shaken and the crust is golden brown.

  • Allow to cool for at least one hour to set before serving.

  • Serve with homemade vanilla bean whipped cream or vanilla ice cream. Enjoy!

Meg Rogers
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