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Close-up of a slice of old fashioned pecan pie with a gooey brown sugar filling and flaky crust.

Grandma's Brown Sugar Pecan Pie

My old fashioned pecan pie has a gooey brown sugar filling and a crunchy pecan top in a flaky crust. Ten minutes to mix, then the oven does the rest.
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Prep Time 10 minutes
Cook Time 50 minutes
Cool 3 hours
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9 inch pie crust
  • 2 cups pecans
  • 3 large eggs
  • 1 cup packed brown sugar
  • ½ cup light corn syrup
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Equipment

  • 9 inch pie dish
  • large bowl
  • whisk

Method
 

  1. Heat the oven to 350°F. Fit the pie crust into a 9 inch pie dish.
  2. Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and salt until smooth.
  3. Stir in the pecans.
  4. Pour the filling into the crust.
  5. Bake for 50 to 60 minutes, until the center is set but still slightly jiggly. Cover the crust edges with foil if they brown too quickly.
  6. Cool at room temperature for at least 3 hours before slicing.

Notes

  • A slight jiggle in the center is normal. The pie sets as it cools.
  • Dark corn syrup works for a deeper flavor.
  • Bake on a sheet pan to catch any drips.
  • Make 1 day ahead and store covered at room temperature.
  • Refrigerate up to 4 days or freeze up to 2 months.