Grandma’s Pecan Pie is just that! My husband’s grandma Gloria’s delicious pecan pie recipe. To be completely honest, I had never been much of a pecan pie fan until I married my husband and tried his grandma’s pie. It is the perfect amount of chewy & gooey and also that little crunch from the whole pecans! My husband adores this recipe so it didn’t take long once we were married for me to realize that this pie was the key to his ‘holiday heart’! hehe.
The perfect Crust
Grandma Gloria doesn’t specify what kind of crust you should use but personally I usually go with the store bought-2 pack of roll-out crust and I’ve never had any complaints! I purchased these adorable little pastry cutters from Amazon and use them every year for my pies! I highly recommend purchasing your own if you plan on baking for Thanksgiving.
The trick is to make an egg wash and lightly brush each leaf bottom with your mixture then gently place your leaves around the border of your pie. The egg wash will act as a glue.
Isn’t that absolutely gorgeous?!
Once you’ve placed your leaves just how you like them, brush your leaves with the remaining egg wash to result in a beautiful golden border.
Also, I highly recommend chilling your pie once it’s completely cooled. The first time I made this pie I was so disappointed to find it mushy and almost soggy. I called Grandma Gloria right away and she explained to me that I needed to let it chill. She suggested that I lightly cover it and let it set in our garage (some place cool) over night. Sure enough, the next time I made her pie I used her tip and it was perfection! If you don’t want to place it in your garage, the refrigerator will do the trick.
Here are the items that I used In this post to achieve a beautiful version of Grandma’s Pecan Pie!
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