When it comes to classic Thanksgiving desserts, pecan pie reigns supreme. And no one makes a better old-fashioned pecan pie than Brenda Gantt. Brenda’s Pecan Pie has been a staple at her family’s holiday table for over 50 years now. With its buttery crisp crust overflowing with gooey pecan-y filling, this pie is truly something special.
After carefully following Brenda’s easy-to-grasp steps, I now have a new family favorite pie recipe to pass down through generations.
In this post, I’ll be walking you through the simple secrets I learned from Brenda’s video for making pie pastry perfection and delectably sweet pecan pie filling. From pro tips for choosing the best nuts to nailing that ideal jiggly yet set texture, I’ll share everything about making pecan pie greatness.
What is Pecan Pie?
Pecan pie is a sweet, nutty dessert consisting of pecans suspended in a thick, sticky filling made of corn syrup, sugar, eggs, and butter. This custardy pie is baked in a pastry crust and traditionally served around the holidays.
With a crispy exterior giving way to a soft, almost liquid-like center packed with toasted pecans, pecan pie is an indulgent Southern classic beloved for its gooey texture and insanely tasty blend of flavors.
Pie Paw Crust
Let’s learn how to make Pie Paw Crust:
Ingredients For Pie Paw Crust
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/2 cup vegetable oil
- 3 1/2 tablespoons whole milk
Instructions For Pie Paw Crust
Step 1: Prep the Pan
Dump the flour into your pie pan. Add sugar and salt. Mix it up a bit in the pan.
Step 2: Add Oil
Pour in the vegetable oil. Stir a little. Don’t worry about rolling it out; it’s that easy!
Step 3: Add Milk
Pour in the whole milk. Mix well. Adjust with a little more flour if sticky or a bit more milk if too dry.
Step 4: Form the Crust
Sprinkle a bit of flour on your hands. Form the mixture into a ball. Press it into the pie plate, spreading it evenly.
Pecan Pie Filling
Let’s learn how to make Pecan Pie Filling:
Ingredients For Pecan Pie Filling
- 1 cup white corn syrup
- 1/2 cup sugar
- 3-4 eggs
- 1 teaspoon vanilla extract
- 1 cup pecans (pieces or whole)
Instructions For Pecan Pie Filling
Step 1: Mix the Ingredients
In a bowl, combine corn syrup, sugar, eggs, and vanilla extract. Mix well; if eggs are small, use 4.
Step 2: Add Pecans
Stir in a cup of pecans. Make it a bit more if you love pecans like me!
Step 3: Pour into Crust
Pour the mixture into your prepared pie crust.
Step 4: Bake
Bake at 350°F until slightly jiggly in the middle, approximately 45-60 minutes.
Let it cool before serving. Slice, serve, and enjoy your homemade pecan pie!
Brenda Gantt’s Pecan Pie
Description
Savor the goodness of Brenda Gantt’s Pecan Pie – an easy, homemade Southern delight with a perfect mix of crunch and gooey sweetness!
Ingredients For Pie Paw Crust
Ingredients For Pecan Pie Filling
Instructions For Pie Paw Crust
- Dump the flour into your pie pan. Add sugar and salt. Mix it up a bit in the pan.
- Pour in the vegetable oil. Stir a little. Don’t worry about rolling it out; it’s that easy!
- Pour in the whole milk. Mix well. Adjust with a little more flour if sticky or a bit more milk if too dry.
- Sprinkle a bit of flour on your hands. Form the mixture into a ball. Press it into the pie plate, spreading it evenly.
- In a bowl, combine corn syrup, sugar, eggs, and vanilla extract. Mix well; if eggs are small, use 4.
- Stir in a cup of pecans. Make it a bit more if you love pecans like me!
- Pour the mixture into your prepared pie crust.
- Bake at 350°F until slightly jiggly in the middle, approximately 45-60 minutes.
- Let it cool before serving. Slice, serve, and enjoy your homemade pecan pie!
Instructions For Pecan Pie Filling
Video
Tips for Perfecting Brenda Gantt’s Pecan Pie
Here are simple tips for perfecting Brenda Gantt’s Pecan Pie:
- Fresh is Best: Choose fresh pecans with optimum flavor and texture. Old nuts can taste rancid.
- Pre-Bake Properly: Fully pre-bake the pie crust before adding filling. This prevents a soggy bottom crust.
- Follow Measurements: Accurately measure ingredients, especially flour and sugar amounts for the crust.
Make Ahead and Freezing Instructions
Make Ahead:
- The pie crust can be made up to 2 days ahead. Wrap tightly in plastic wrap and store in the fridge.
- The pecan filling can be prepared the day before baking. Store covered in the refrigerator.
- Assemble the pie up to 8 hours ahead of baking, making sure the filling ingredients are cold so crust stays flaky. Cover tightly with plastic wrap and refrigerate.
Freezing:
- Baked pie can be frozen up to 2 months. Let it cool completely first on the counter, then wrap very well in a few layers of plastic wrap and foil.
- To prevent weeping and drying out, slip the frozen pie into an airtight freezer bag. Place flat in a freezer-safe container or directly on a freezer shelf.
- Thaw the pie overnight in the fridge before serving. Add 15-20 extra minutes to the baking time if baking directly from frozen.
- You can also freeze the unbaked pie. Follow the same cooling, wrapping and storage method. Bake straight from the freezer, adding about 10 more minutes to the bake time.
Leftover ideas
Here are creative ideas for using up leftover Brenda Gantt’s Pecan Pie:
Pecan Pie Pancakes
Stir crumbled bits of pie into pancake batter, then top stacked pancakes with more pie chunks, whipped cream, and maple syrup.
Pecan Pie Oatmeal
Mix leftover pie chunks, brown sugar, chopped pecans, and cinnamon into hot oatmeal for a nutty, decadent breakfast.
Pecan Pie Bars
Press leftover crumbs into a pan, pour leftover filling over, and bake into ooey-gooey pecan pie bars.
Pecan Pie Parfait
In glasses, layer whipped cream, crumbled bits of pie, vanilla pudding, bananas, and chocolate chips for a grab-and-go treat.
Pecan Pie Dip
Whip leftover pie filling into a sweet dip to serve with sliced apples or pretzel crisps for snacking.
Frequently Asked Questions
Here are some common frequently asked questions for Brenda Gantt’s Pecan Pie recipe:
What type of pecans work best?
Any variety of fresh pecans works great, but native ones have the best flavor.
Can I use a store-bought pie crust?
Yes, a store-bought crust saves time. Still pre-bake it before adding the filling.
Do I need to toast the nuts first?
You don’t have to, but toasting enhances their flavor.
Is dark or light corn syrup better for pecan pie?
Dark corn syrup lends richer caramel notes, but both work.
How do I prevent my crust from getting soggy?
Pre-bake the crust, and don’t overbake the pie once filled.
Why does my pecan pie crack on top sometimes?
Cracking happens if the pie bakes too long. Stick to the bake times in the recipe.
Can I swap granulated sugar for brown sugar?
Yes, you can use brown or maple sugar. It brings a slight, tasty change.
What do I do if my pie won’t set?
Quickly beating an extra egg and mixing it in may help set the filling.
How do I know when it’s finished baking?
It should still jiggle a bit in the center but set around the edges.
Conclusion
Warm, gooey, and irresistibly delicious – that’s the magic of Brenda Gantt’s Pecan Pie. As I took my first bite of this Southern classic, I was instantly transported back to my grandmother’s kitchen table every holiday season.
With every tender bite of buttery crust and molten pecan center, memories came flooding back. Though my grandma may no longer be with us to make her signature pie, I feel closer to her every time I bake Brenda’s time-perfected version. And now I can’t wait to carry on this new family tradition, passing the recipe down to my kids someday.
To me, this pie represents the warmth, joy, and traditions that the holidays are all about.
