Can you believe 2019 is over? The year came and went faster than I could blink an eye. 2019 was a big year for my little family. We had a sweet baby girl, bought two houses and started this blog! Have you eaten your black-eyed peas for good luck yet? I can’t stand them so I’ll just have some pecan pie instead! I can’t wait to see what 2020 has in store for us!
Today I want to share a recipe that was given to me by my husband’s grandmother the first year we were married. She was such an interesting woman. An artist with a style all her own and a not-afraid-to-speak-her-mind attitude. Someone had told her that I was getting into baking so she decided that I would be the one to make her pecan pie for Christmas that year. She called me up and made sure I had a pen and paper to write down what would become my go-to pecan pie recipe. We lost her a few years ago and I will always cherish the short time I had to get to know her.
A Texan that doesn’t like pecan pie?!
As a Texan I have enjoyed many a pecan themed dessert. Buttered pecan ice cream, pecan pralines, candied pecans, just to name a few. But pecan pie was never something I ever really liked. Every one I tried just seemed too crunchy, too sweet, or there was not enough “goo”. But that all changed when I made this pie. It was delicious! The flavor and texture were perfect. Not too sweet with just the right amount of “goo”. Each bite was bursting with pecans, taking me back to my childhood when I’d run around picking freshly fallen pecans from the trees in my backyard and stuffing my face. I was hooked. It’s been my go-to pecan pie recipe ever since!
The best part about this recipe is just how easy it is to make. It takes just a few minutes to get everything together and then off to the oven it goes. To make it even simpler, use a store bought pie crust. I’ve made it with both a homemade crust and a store bought and it’s great either way. In fact, Grandmommy got to the point that she only used a store bought crust. I don’t think anyone could tell the difference. Just do what you have time for. This pie is meant to be easy.
Homemade Pie Crust
If you choose to go with a homemade crust, I’ve got a quick and simple no-chill recipe that turns out great every time I make it.
- 1 and 1/2 cups sifted flour
- 1/2 cup shortening
- 4-6 tablespoons water
- Pinch of salt
- Cut in flour, shortening and salt with a pastry blender until well combined and looks like bread crumbs. Add water one tablespoon at a time, and stir with your hand until everything comes together in a ball. You may not need all 6 tablespoons because you don’t want the dough to be too wet.
Steps to success:
- Combine the eggs and syrup. Make sure they’re well blended before adding the next ingredient.
- Whisk in the sugar, followed by the salt and vanilla.
- Let the mixture stand. It needs just a little bit of a rest after that workout you just gave it.
- Add the pecans and butter until everything is incorporated.
- Bake until firm, about 40 minutes.
Tips and Tricks for the best pecan pie:
- Want a little extra crunch? Toast the pecans before adding them to the mixture. That will add some crunch and bring another layer of flavor to the pie. Just be sure to cool them first so that you don’t cook the eggs.
- Pressed for time? Like I said before, save yourself the stress and use a store bought pie. It’ll be one less thing you have to worry about and everyone will still love it.
- Edges of your crust getting too brown? Use a pie shield to stop them from getting darker. Don’t have a pie shield? That’s ok! Just cover the edges with foil.
I hope you love this recipe as much as I do! Happy New Year!
Grandmommy’s Pecan Pie
A true Texas classic! This pecan pie is nutty and gooey with just the right amount of sweetness.
Ingredients
Crust
- 1 and 1/2 cups sifted all purpose flour
- 1/2 cup shortening
- 4-6 tbsp water
- Pinch of salt
Filling
- 3 large eggs
- 3/4 cup Karo Syrup (light or dark)
- 2/3 cup sugar
- 1/4 tsp salt
- 2 and 1/2 tsp vanilla
- 1 and 1/2 cups chopped pecans
- 3 tbsp melted butter
- pecan halves for garnish (optional)
Instructions
Preheat your oven to 375°
Crust:
Cut in flour, shortening and salt in a large bowl with a pastry blender until combined and crumbly. Add water, 1 tablespoon at a time, and stir with your hand until ingredients form a ball. Shape into disk then roll to fit pie pan.
Filling:
Combine the eggs and syrup with a wire whisk until well blended.
Whisk in the sugar, salt and vanilla. Then let stand for about 5 minutes.
Stir in the chopped pecans and butter.
Pour into prepared crust.
Bake for 40 minutes, or until firm.
Enjoy!
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