Grammy's Kitchen · Pecan Pie · Pecan Pie
One of 63 pecan pie recipes we measured
5 cooks on www.onceuponachef.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 | 31% | 25% |
| total sugar | 46% | 90% |
| brown sugar share of total sugar | 100% | 96% |
| egg | 65% | 65% |
| salt | 1% | 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 homemade pie crust dough, (chilled (or store-bought 9-inch deep-dish pie crust; see note)) |
| 71 g | 5 tablespoons unsalted butter, melted |
| 106 g | 1/2 cup (packed) light brown sugar |
| 154 g | 1 cup dark corn syrup |
| 150 g | 3 large eggs, at room temperature |
| 2 tablespoons bourbon (optional but recommended) | |
| 4 g | 1 teaspoon pure vanilla extract |
| 3 g | 1/2 teaspoon salt |
| 272 g | 2 1/2 cups pecan halves (coarsely chopped, save 8 to 10 whole pecan halves to create a decorative pattern on the surface of the pie, if you like) |
| Beaten egg, milk, or cream, for brushing the edges |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Jen, I am a big time fan & have made a number of your recipes. I just made your pecan pie! The flavor was amazing! There were far too many nuts for me. I would think a cup would be more than enough. The filling to nut a ratio was off. Not sure there’s anyt” — a cook, 4.0★
“I made your recipe for pecan pie. It was the best Pea-kan pie I have ever tasted. Why the difference? The amount of pecans really upped this pie from old recipes I have used. Then the dark Karo syrup made a big difference. And the extra egg made the texture pe” — a cook, 5.0★