Grammy's Kitchen · Pecan Pie · Pecan Pie
One of 63 pecan pie recipes we measured
from www.jocooks.com
29 cooks on www.jocooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 69% | 25% |
| total sugar | 174% | 90% |
| brown sugar share of total sugar | 100% | 96% |
| egg | 163% | 65% |
| salt | 7% | 1% |
| vegetables and beans | 94% | 17% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 115 g | 1/2 recipe pie crust |
| 213 g | 1 cup brown sugar (packed) |
| 9 g | 1 1/2 teaspoon salt |
| 8 g | 1 tablespoon all-purpose flour |
| 85 g | 6 tablespoons butter (unsalted, softened) |
| 200 g | 4 eggs |
| 9 g | 2 teaspoons vanilla extract |
| 116 g | 3/4 cup corn syrup (light or dark) |
| 54 g | 1/2 cup pecans (chopped) |
| 164 g | 1 1/2 cups pecans (halves) |
Method: 10 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is by far the best I have ever made and I have made many. It will be the one I make every year. Homemade crust, toasted pecans and a perfectly set inside. The pie is 1/2 eaten so no photo.” — a cook, 5.0★
“Love the balance of gooey with the caramelized and the crunch. So good!” — a cook, 5.0★