Grammy's Kitchen · Pecan Pie · Pecan Pie
One of 63 pecan pie recipes we measured
40 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 49% | 25% |
| total sugar | 87% | 90% |
| egg | 87% | 65% |
| salt | 3% | 1% |
| vegetables and beans | 67% | 17% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 unbaked 9-inch pie crust |
| 200 g | 1 cup granulated (white) sugar |
| 154 g | 1 cup light corn syrup |
| 4 g | 1 teaspoon vanilla extract |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon ground cinnamon |
| 200 g | 4 eggs (whisked) |
| 114 g | 1/2 cup (1 stick) salted butter |
| 436 g | 4 cups pecan halves (divided) |
Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am making this recipe again after finding it 2 years ago. In a premade pie crust set inside a 9 inch pie plate, my filling always always seems too much so I end up over filling the crust. Since the filling is uncooked while preparing I will make a adjustme” — a cook, 3.0★
“I wish I had read all of the comments before making! I had left over filling, too and made two individual crust-less "pies" in some fiesta ware bowls. Dessert for tonight before we take the pie to my son's tomorrow for Thanksgiving. My children always make fu” — a cook, 4.0★