Grandma Smith'S Pecan Pie
A classic pecan pie with a rich, sweet filling accented by vanilla or almond extract, perfect for festive occasions or comforting desserts.
Ingredients
Instructions
- Cream the butter and sugar together.
- Add beaten eggs, flour or vinegar, salt, extract, and syrup; stir well.
- Add chopped pecans to the mixture.
- Pour the filling into an unbaked pie crust.
- Bake at 350°F until golden brown, approximately 1 hour.
Tips & Substitutions
For extra flavor, consider using dark brown sugar instead of white sugar for a richer taste. You can also substitute the Karo syrup with maple syrup for a unique twist. If you're short on eggs, try using a flaxseed meal mixed with water as a binding agent. Make sure to toast the pecans beforehand to enhance their flavor and crunch.
Serving Suggestions
Serve slices of Grandma Smith's Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with Aunt E'S Sweet Potato Supreme for a comforting holiday meal. Consider adding a side of fresh fruit, like berries, to balance the sweetness of the pie.
Storage & Reheating
To store leftover pecan pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to four days. For longer storage, freeze the pie uncut for up to two months. When reheating, place individual slices in the microwave for about 30 seconds, or warm the whole pie in a preheated oven at 350°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Smith'S Pecan Pie contains roughly 100 calories, with 1g protein, 10g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 885mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pecan pie ahead of time?
Yes, you can prepare the pie a day in advance. Just bake it, let it cool completely, and then refrigerate. This allows the flavors to meld beautifully, and you can serve it chilled or warm it up before serving.
What can I use instead of Karo syrup?
If you don't have Karo syrup, you can use light or dark corn syrup as a substitute. Alternatively, maple syrup or honey can work, but they will alter the flavor slightly. Just ensure that the consistency remains similar for the best results.
How can I tell when the pie is done baking?
The pie is done when the filling is set and the top is golden brown. To check, gently shake the pie; it should have a slight jiggle but not appear liquid. You can also insert a knife into the center; it should come out clean when the pie is fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).