Grandma’s Pecan Pie

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.

Also Check Out  Skinny Crockpot Chicken Chili

Here are the items that I used In this post to achieve a beautiful version of Grandma’s Pecan Pie!

Autumn Pastry Cutters


Emile Henry Pie Dish


Pastry Brush


Marble Rollin Pin



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Print Recipe
Grandma's Pecan Pie
The most delicious and decorative pecan pie you will ever enjoy!
  1. Place one of your pie crusts in your greased pie dish, and the other on a floured surface
  2. Beat 1 egg with 1 tablespoon of either milk water to create an egg wash and set aside
  3. Use your leaf pastry cutters to cut out your leaves and place them around your pie crust border, using a pastry brush & your egg wash, brush a little of you egg wash on the bottom of your leaf to act as a glue
  4. When you've created your border with all of your cut out leaves, set your pie aside
  5. In a large bowl combine your pecans, 5 eggs, sugar, corn syrup, vanilla extract and melted butter
  6. Add your pecan mixture to your pie crust and use remaining egg wash to brush your leaves to achieve a golden color
  7. Bake at 425 for 10 minutes ten minutes then reduce heat to 325 and bake for an additional 40-45 minutes or until your pie is set
  8. Give your pie several hours if not over night to set, otherwise you will have gooey pie slices!
Recipe Notes

After 20 minutes of baking, check your pie for golden leaves. If they're starting to crisp and turn color, I suggest covering the edges with some foil to prevent a burnt border! Just tear small rectangles of foil and place them gently around the edge of your border.

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