This happens to be the best pecan pie I’ve ever had. It’s a tested combination of a Savannah restraunt’s recipe that I politely strong-armed into making them give me the basics of their recipe, a friend’s recipe and my own spin. I’ve made this so many times for holiday dinners and family gatherings, and it’s the first dessert to disappear. This pie is so unbelievably easy to make too!
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You will need:
1 – unbaked 9” pie crust (you can use your own recipe or buy refrigerated or frozen – in my recipe I used Kroger’s refrigerated pie dough, I think it’s the best!)
1 ½ cups pecan halves
2 Tablespoons melted butter
½ cup granulated sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 cup dark Karo syrup
3 eggs
**Now this pie is fantastic. BUT if you want to make it out of this world unbelievable then order the salted and toasted pecan halves from Pearson Farms. I eat these pecans by the handful and I’ve never had any better. They put all other pecans to shame and will make your pie just that much better. This is not a sponsored post, I just really love their pecans
Directions for Grandma’s Best Pecan Pie:
First, preheat oven to 350 degrees F
Then, stir the Karo syrup, eggs, sugars, butter and vanilla extract together thoroughly in a large bowl.
Next mix in the pecans
Now pour into the pie crust.
Place the pie crust on a cookie sheet and bake for about 70 – 80 minutes or until the center springs back.
Finally rest on rack for 2 hours to set. Store leftovers (if there are any) in the refrigerator.
This is the best pecan pie for holidays like Thanksgiving or Christmas or for any family gathering!
For more easy holiday pie recipes like my no-bake double layer pumpkin pie, click here
Grandma's Best Pecan pie
The best, easiest pecan pie you will ever have.
Ingredients
- 1 – unbaked 9” pie crust (you can use your own recipe or buy refrigerated or frozen – in my recipe I used Kroger's refrigerated pie dough, I think this is the best!
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup dark Karo syrup
- 3 eggs1 ½ cups pecan halves
- ½ cup packed light brown sugar
- 2 Tablespoons melted butter
- 9.5" deep dish pie pan
Instructions
- First, preheat oven to 350 degrees F.
- Then, stir the Karo syrup, eggs, sugars, butter and vanilla extract together thoroughly in a large bowl.
- Next mix in the pecans
- Now pour into the pie crust.
- Place the pie crust on a cookie sheet and bake for 70 - 80 minutes or until the center springs back.
- Finally rest on rack for 2 hours to set.
- Store leftovers in the refrigerator.
