Kentucky Pecan Pie

Pecan Pie is so simple to make and a delicious holiday pie the whole family will love! The sugar filling is loaded with pecans and nestled in a flaky crust, and you can easily make it a day or two ahead of time!

Grammie’s Southern Pecan Pie Recipe

About a year ago, my mother passed along some of my Grammie’s old recipe cards. Among them was her recipe for a Kentucky Pecan Pie, something she had made every year at Thanksgiving and something I had never tried.

I prepared the pecan pie filling as if it were just an everyday recipe. I poured it into the crust and then popped it in the oven.

It was just another recipe. Or at least it was until I opened the oven about halfway through, and the amazing aroma racked me with grief.

I have made this recipe twice now and it is absolutely the BEST pecan pie I have ever made. This is coming from someone who was formerly unenthusiastic about pecan pie. Thank you for sharing the recipe and your story.

– Kathrina C.

Brown Sugar Pecan Pie Ingredients

Thawed Unbaked Pie Shell
Light Corn Syrup
Light Brown Sugar
Unsalted Butter
Cold Water
Corn Starch
Salt
Vanilla Extract
Large Eggs
Pecans
Pecan Pieces

Using All Brown Sugar Makes This Pecan Pie Amazing!

My Grammie’s Pecan Pie is different because it uses all brown sugar, which really lets the pecan flavor shine. She also always cooked part of the filling on the stovetop before combining everything and adding it to the pie crust.

Most pecan pies don’t use this method, and I’m honestly not sure why she did it, but I do know that you don’t mess with perfection.

Update: A reader actually shared why in the comments: The reason for the cooking before baking is to thicken the filling and heat it up so that it bakes evenly without raw spots. Other pecan pie recipes rely on the thickness of corn syrup, and you’re basically making your own “syrup” this way.

Every Recipe Has The Potential To Hold Memories

The fragrance of the rich brown sugar, warm pecans, and flaky crust sent me instantly back to my childhood. To Thanksgiving with my crazy-big family and a table lined with more pies than anyone could ever eat.

And always baked to perfection!

I could see myself walking around the corner into the kitchen to sneak pieces of extra pie crust my grandmother had baked up with cinnamon and sugar. I’m pretty sure she always knew what I was doing while she was back to mashing the potatoes.

I’m so thankful that some of her recipes had ended up in my hands almost seven years after she had passed and that even though I hadn’t gotten to share a piece of this pie with her, we must have split a million loaves of her banana bread when I was little.

And most importantly, I know my passion for baking was born in her kitchen, and it’s something that will always connect us.

How To Make Southern Pecan Pie

1. Preheat oven to 350 degrees F and prepare your crust in a 9-inch pie dish and set aside.
2. In a medium saucepan, combine syrup, sugar, and butter and cook over medium heat until the butter has melted, stirring frequently.
3. In a small prep bowl, stir together the water and cornstarch. Add it to the butter mixture along with the vanilla and salt. Bring the mixture to a rolling boil and remove from heat.
4. Add the eggs to a large bowl or stand mixer fitted with a whisk attachment and beat just until frothy, about 1 minute.
5. Slowly add in the butter mixture while beating on medium speed to incorporate the two together and prevent the eggs from cooking.
6. Add in the pecans and mix to combine, and pour into the prepared pie shell.
7. Bake for 45 to 50 minutes. Check halfway through, and if the crust is starting to brown, loosely cover it with aluminum foil or a crust guard.
8. Remove from oven and place on a cooling rack to cool completely. Serve with whipped cream or ice cream.

How to store Kentucky Pecan Pie

To Enjoy Now: Once cooled, loosely wrap with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.

Freeze to Enjoy Later: Let the pie cool to room temperature after baking and then wrap in plastic wrap and then a double layer of aluminum foil and freeze for up to 3 months. I would recommend using a disposable pie tin if freeze though.

More Delicious Pie Recipes

• Berry Pie – Made with four different kinds of berries!
• Peanut Butter Pie – Topped with peanut butter cups!
• Dutch Apple Pie – Spiced apple pie filling nestled in a flaky pie crust!
• French Silk Pie – Made with a no-bake Oreo pie crust!
• Butterfinger Pie (No Bake Recipe) – Your favorite candy bar turned into a pie!

This post was originally published in November 2015 and was updated in October 2018 with new photos and a slight recipe adaptation.