Grammy's Kitchen · Pecan Pie · Pecan Pie
One of 63 pecan pie recipes we measured
from preppykitchen.com
240 cooks on preppykitchen.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 | 25% | 25% |
| total sugar | 65% | 90% |
| egg | 65% | 65% |
| salt | 2% | 1% |
| vegetables and beans | 152% | 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 |
| 180 g | 1 1/2 cups coarsely chopped pecans ((180g)) |
| 350 g | 1 cup light or dark corn syrup ((240mL/350g)) |
| 150 g | 3/4 cup granulated sugar ((150g)) |
| 150 g | 3 large eggs |
| 57 g | 4 tablespoons unsalted butter (melted and slightly cooled (57g)) |
| 9 g | 2 teaspoons vanilla extract |
| 4 g | 3/4 teaspoon salt |
Method: 4 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Decided to make this for Thanksgiving after years and years of using an "okay-but-nothing-to-brag-about" recipe. Switching recipes up during a holiday without testing them first can be risky, but in this case it was the best decision I made. The combination of” — a cook, 5.0★
“This pie is currently in the oven and my kitchen smells amazing. I used an old marie callender's pie tin from a pie I got from there. I had a little extra filling left. I was also very short on time for making this pie for Thanksgiving so I used pre-made pi” — a cook, 5.0★