• Home
  • About
  • Connect
  • Press/Media

The Pinke Post

  • Life in North Dakota
  • Recipes
  • Small Town Living
  • Women In Ag

Posted By Katie On December 2, 2010 1 Comment

My Grandma’s Perfect Pecan Pie Recipe

Filed Under: Dessert Tagged With: baking, pie baking 1 Comment

You are about to learn how to make the best pecan pie…ever.
Are you ready?
The best pecan pie is baked by my grandma on our North Dakota farm.
Grandma Nola earned a bachelor’s degree in home economics 60 years ago. You can read on GriggsDakota about my grandma’s lifelong commitment to providing food for our farm family. She is rare woman, especially in this day and age hurriedly, short-cut, prepared, semi-homemade cooking. My mom, sister and I have learned tremendous cooking and baking skills and tips from her through the years. Kirsti mastered boiling water just a few years ago. Okay…low jab to my sister. No more. Back to pie.
I first made my Grandma Nola’s pecan pie when I was a young twenty-something, trying to impress my Southern friends in Georgia, known for their pecans. Never fail, the pecan pies using my grandma’s recipe turned out beautifully, numerous times. I was a pie baking rock star at age 21 or so I thought. Then the first Thanksgiving Nathan and I were married in my late twenties, we were hosting both of our families and I made a few pecan pies. Under the gun, I failed at pecan pie baking. The pies were a runny mess. Defeated, I took a pecan pie baking hiatus. 
Thanks to my grandma’s expertise and 65 years of pie baking experience, I learned from my mistakes and have once again have baked perfect pecan pies in my thirties. I get better with age or maybe I’m more willing to learn with age. 
USDA Pecan Pie
Grandma Nola’s Recipe, shared with permission

Unbaked 10″ Pie Shell 
(Unless you cheat and buy 9″ pie shells in the freezer section at your grocery store…then reduce your pecans a bit and make sure you don’t overflow your pie shell)
1 Cup Sugar
1 1/2 Cups Dark Corn Syrup
1 tsp. Vanilla
4 Eggs 
1/8 tsp. Salt
2 TBSP plus 1 tsp Butter (melted)
1 1/2 Cup Pecan halves, room temperature
Preheat oven to 350 degrees.
Beat eggs just until blended. Add sugar, salt and corn syrup. Add cooled melted butter and vanilla, mixing just enough to blend. 
Spread pecans on the bottom of the pie shell.
Now my husband likes to add chocolate chips to most anything. Knowing this, in one of my recent pecan pies, my sister-in-law tossed a handful of chocolate chips with the pecans. It was a fantastic addition and a huge hit.
Pour in filling over the pecans. Grandma says to cover your pie edges.
Place pie in oven.
Reduce heat to 325 degrees.
Bake 50-60 minutes. 
It takes a while to bake the pie. 
Be patient. 
You might need to bake for additional 10 minutes. You don’t want it to get too dark but it needs to be cooked all the way through and not runny. Grandma says use a toothpick in the middle to check. Don’t break the crust but just sneak in a tooth pick and if it comes out clean, it is done.
Cool. Each pie serves 8-10.
I made two pecan pies which I was quite pleased with but in comparison to the pie baking line of women I come from, I have much to live up to like when my mom whipped up nineteen pies one day. Grandma Nola and my mom are truly pie baking artists and I have much to learn.
But one day maybe we can all be pie baking artists?
I am going to keep learning, one perfect pecan pie at a time.
How about you?

Share this:

  • Facebook
  • Twitter
  • Pinterest
  • LinkedIn
  • Email
  • Print
Previous Post: « Wordless Wednesday: Screaming For The Camera
Next Post: Most Beautiful Treasure Hunting Find »

Reader Interactions

Comments

  1. Veda Martin says

    November 23, 2016 at 4:33 pm

    This sounds like a USDA Pecan Pie that i have made for over 50 years. Lost my card when I moved back to Ohio from NC………Hate losing those “FAVES”!!! Ya Know? SO hope it is?!!!

    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Prairie…

I am a mom of three kids and a wife to Nathan. Together we live on the North Dakota prairie, 97 miles from a Starbuck's. I share about family, food, farming and the prairie that I love. I used to commute 98 miles one-way to work but it required too much coffee. So now I am home, consulting, speaking, writing and primarily, juggling family life.
See more of our life on the prairie... Facebook | Instagram | Pinterest | Twitter

Stay in Touch…

Get the news from the prairie delivered directly to your inbox when it's hot off the press!

from my kitchen. . .

Joining The Ranks of Prairie Canning Women

Hunk of Meat Monday: 20 Minute Honey Cashew Chicken Stir Fry

Cranberry Cream Cheese Dip Recipe

farm life

Favorite Farm Girls

  • Beyer Beware
  • GOODEness Gracious
  • The Wife of a Dairyman
  • Fresh from the Farm

Griggs Dakota

Visit our 5th generation family farm...

Latest Recipes

How To Make Snowman Sundaes

Real Farmwives & Friends: My Favorite Christmas Entertaining Recipes

Rhubarb Sauce Recipe

More Posts from this Category

Life on the Prairie…

More Posts from this Category

Women in Agriculture

Ladies Night on a North Dakota farm

Sarah Nasello’s Party on the Prairie Giveaway

Debbie Lyons-Blythe of Kids, Cows and Grass & The Need For Organ Donors

More Posts from this Category

Footer

Archives

Categories

Meta

  • Log in
  • Entries RSS
  • Comments RSS
  • WordPress.org

Copyright © 2023 ·Captivating Theme ·Custom Designed by Design Chicky· Log in

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.