Pecan Pie

My Grandma’s Pecan Pie My grandma was this tiny lady with a very big heart who loved nothing more than having her huge family return to her home in rural central Kansas for the holidays.The “grown-ups” would all squeeze in around the dining table, cousins galore would scatter to card tables across the basement, and the whole house always felt full in the best possible way.And without fail, the dessert everyone looked forward to most was Grandma’s delicious pecan pies.

Her version was as classic as it gets — sweet, buttery, and generously studded with pecans.We’ve always made it in our family with a mix of chopped and whole pecans, which gives every slice that perfect blend of gooey and crunchy.And while my grandma’s version definitely included corn syrup, you’re welcome to try to this maple syrup version instead if you prefer.

I’ve been baking this pie for more years than I can remember.So if you’re looking for a nostalgic, classic recipe to try, it’s a good one! My grandma, cousins and me in 2009.Pecan Pie Tips Here are a few quick tips to make sure your pecan pie turns out perfectly each time: Blind-bake the crust to prevent sogginess.

This step makes a huge difference in keeping the bottom crisp and flaky.Brown the butter properly.Let it bubble and foam until the milk solids turn golden and smell nutty — that toasty depth is the secret to a more flavorful filling.

Temper the butter slowly.Drizzle the hot bu