Grammy's Kitchen · Pecan Pie · Pecan Pie
One of 63 pecan pie recipes we measured
1 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 24% | 25% |
| total sugar | 178% | 90% |
| brown sugar share of total sugar | 100% | 96% |
| egg | 62% | 65% |
| salt | 1% | 1% |
| vegetables and beans | 0% | 17% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 9-inch unbaked pie crust* |
| 150 g | 3 large eggs |
| 322 g | 1 cup pure maple syrup (at room temperature) |
| 106 g | 1/2 cup packed brown sugar (light or dark) |
| 11 g | 1 1/2 tablespoons all-purpose flour |
| 57 g | 4 tablespoons unsalted butter (melted and cooled slightly) |
| 6 g | 1 1/2 teaspoons vanilla extract |
| 1 g | 1/2 teaspoon ground cinnamon |
| 3 g | 1/2 teaspoon salt |
| 218 g | 2 cups pecan halves |
Method: 7 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made this pie several times for different occasions and generally, I don't have any left to take home as people enjoy it. Although I use a 9 inch pie pan it always gets too crowded with 2 cups of pecans and it doesn't allow for as much of the pie fill” — a cook, 5.0★