{"id":994,"date":"2024-08-02T06:25:22","date_gmt":"2024-08-01T22:25:22","guid":{"rendered":"http:\/\/veryauto.org\/index.php\/2025\/11\/22\/grandmas-pecan-pie\/"},"modified":"2025-11-22T14:42:09","modified_gmt":"2025-11-22T06:42:09","slug":"grandmas-pecan-pie","status":"publish","type":"post","link":"https:\/\/veryauto.org\/?p=994","title":{"rendered":"Grandma\u2019s Pecan Pie"},"content":{"rendered":"
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\"Grandmas<\/p>\n

Pecan pie is my husband\u2019s absolute favorite pie. \u00a0So much so that I usually have to bake two for Thanksgiving and Christmas. \u00a0One for him and one for everyone else. \u00a0He\u2019s very particular about how he likes it though. \u00a0No chocolate, no bourbon, no frills. \u00a0Just good old-fashioned pecan pie. \u00a0My grandma\u2019s recipe for pecan pie is holding it\u2019s rank as his favorite recipe. \u00a0After trying many different types, I would have to agree with him. \u00a0We love pecans, so I make the recipe a little heavy on the pecans. \u00a0If you are on pie assignment for Thanksgiving this year, give this recipe a try! \u00a0For the pie crust, I use the\u00a0Perfect Pie Crust\u00a0<\/strong>recipe from Ree Drummond, The Pioneer Woman. \u00a0It\u2019s so buttery and delicious. \u00a0I could just sit and eat the crust!<\/p>\n

UPDATE! \u00a0I accidentally attached the wrong link for the pie crust. \u00a0Oops! \u00a0I actually used the pie crust recipe in her second cookbook which is\u00a0HERE. \u00a0<\/strong>This is the same recipe I used, minus the lard. \u00a0In her cookbook, it calls for 1 cup of butter instead of 3\/4 cup butter and 1\/4 cup lard. \u00a0Or you can use your own pie crust recipe:)<\/p>\n

\"Grandmas<\/p>\n

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Grandma’s Pecan Pie<\/div>\n
2013-11-12 23:40:41<\/div>\n

\t\t<\/p>\n

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<\/div>\n<\/p><\/div>\n
Write a review<\/div>\n<\/p><\/div>\n
Save Recipe<\/div>\n
Print<\/div>\n<\/p><\/div>\n
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3647 calories<\/div>\n
575 g<\/div>\n
558 g<\/div>\n
148 g<\/div>\n
40 g<\/div>\n
26 g<\/div>\n
988 g<\/div>\n
1610 g<\/div>\n
308 g<\/div>\n
0 g<\/div>\n
114 g<\/div>\n<\/p><\/div>\n
Nutrition Facts<\/div>\n
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Serving Size<\/div>\n
988g<\/div>\n<\/p><\/div>\n
Amount Per Serving<\/div>\n
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Calories<\/span> 3647<\/span><\/div>\n
Calories from Fat 1286<\/span><\/div>\n<\/p><\/div>\n
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% Daily Value *<\/div>\n<\/p><\/div>\n
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Total Fat 148<\/span>g<\/div>\n
228<\/span>%<\/div>\n<\/p><\/div>\n
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Saturated Fat 26<\/span>g<\/div>\n
132<\/span>%<\/div>\n<\/p><\/div>\n
Trans<\/span> Fat 0<\/span>g<\/div>\n
Polyunsaturated Fat 41<\/span>g<\/div>\n
Monounsaturated Fat 73<\/span>g<\/div>\n
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Cholesterol 558<\/span>mg<\/div>\n
186<\/span>%<\/div>\n<\/p><\/div>\n
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Sodium 1610<\/span>mg<\/div>\n
67<\/span>%<\/div>\n<\/p><\/div>\n
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Total Carbohydrates 575<\/span>g<\/div>\n
192<\/span>%<\/div>\n<\/p><\/div>\n
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Dietary Fiber 13<\/span>g<\/div>\n
50<\/span>%<\/div>\n<\/p><\/div>\n
Sugars 308<\/span>g<\/div>\n
Protein 40<\/span>g<\/div>\n
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Vitamin A<\/div>\n
17<\/span>%<\/div>\n<\/div>\n
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Vitamin C<\/div>\n
2<\/span>%<\/div>\n<\/div>\n<\/div>\n
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Calcium<\/div>\n
41<\/span>%<\/div>\n<\/div>\n
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Iron<\/div>\n
69<\/span>%<\/div>\n<\/div>\n<\/div>\n
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.<\/div>\n
\n\t\t\tDoes this look wrong?\n\t\t<\/div>\n<\/p><\/div>\n
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Ingredients<\/div>\n
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  1. 3 beaten eggs<\/li>\n
  2. 1 cup brown sugar<\/li>\n
  3. 1 cup pecans (plus more for the topping)<\/li>\n
  4. 1\/2 cup light corn syrup<\/li>\n
  5. 1\/2 cup dark corn syrup<\/li>\n
  6. 1 tsp vanilla<\/li>\n
  7. 1 9″ unbaked pie shell<\/li>\n<\/ol>\n<\/div>\n
    \n
    Instructions<\/div>\n
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    1. Preheat oven to 300 degrees. Beat eggs and sugar until thick. Add corn syrup, pecans, and vanilla. Pour into pie shell. Top with addition pecans if desired. Bake for 1 hour or until done. Let cool completely before serving.<\/li>\n<\/ol>\n<\/div>\n
      \n
      Notes<\/div>\n
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      1. I always top my pecan pie with extra nuts. You can either sprinkle them on, or dress it up by placing the pecans on the top of the mixture in a circle and working your way towards the middle. Depending on your oven, the pie may take longer than an hour. I usually set my oven to 310 degrees and it is done in about an hour. The pie will jiggle a little when you take it out of the oven, but you don’t want it to be like you just put it in. Think Jello consistency. It will firm up once it cools completely.<\/li>\n<\/ol>\n<\/div>\n
        By Katie<\/div>\n
        \n
        beta<\/div>\n
        \n
        calories<\/div>\n
        3647<\/div>\n<\/p><\/div>\n
        \n
        fat<\/div>\n
        148g<\/div>\n<\/p><\/div>\n
        \n
        protein<\/div>\n
        40g<\/div>\n<\/p><\/div>\n
        \n
        carbs<\/div>\n
        575g<\/div>\n<\/p><\/div>\n
        more<\/div>\n<\/p><\/div>\n
        <\/div>\n
        Addicted 2 DIY https:\/\/addicted2diy.com\/<\/div>\n<\/p><\/div>\n<\/p><\/div>\n

        You can find me over at these great link parties:<\/p>\n<\/p>\n

        \"\"<\/center>
        \"Lil'Luna\"<\/p>\n

        \"\"<\/p>\n

        <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        Pecan pie is my husband\u2019s absolute favorite pie. \u00a0So much so that I usually have to bake two<\/p>\n","protected":false},"author":1,"featured_media":995,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[24],"tags":[],"_links":{"self":[{"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/posts\/994"}],"collection":[{"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=994"}],"version-history":[{"count":1,"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/posts\/994\/revisions"}],"predecessor-version":[{"id":1002,"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/posts\/994\/revisions\/1002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=\/wp\/v2\/media\/995"}],"wp:attachment":[{"href":"https:\/\/veryauto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veryauto.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}