Grandma’s Classic Pecan Pie Filling
Unleash Your Inner Baker with Grandma’s Pecan Pie Filling Recipe. Are you ready to embark on a baking adventure that is sure to make your taste buds dance with delight? Look no further than Grandma’s beloved pecan pie filling recipe! As we delve into the art of perfecting this classic dessert, you’ll uncover tips for achieving baking perfection, discover creative ways to use pecan pie filling in various recipes, learn all about the technique of blind baking, and find out how to store and bake with this rich, gooey concoction. So, grab your apron, and let’s get baking!
How to Make Grandma’s Classic Pecan Pie Filling
Grandma’s Classic Pecan Pie Filling: There’s nothing like having a jar of pecan filling handy for last-minute desserts. Just like Grandma used to make but without the crust. (Scroll down for instructions on how to use this filling as a pie) I’ve gotten so many amazing recipes from my grandma; this one is at the top of the list! The options are endless for this gooey, sweet holiday dessert. Make a jar and hand it out to family and friends. This incredible Holiday favorite makes the perfect Christmas or Hostess gift.
- PECAN PIE FILLING INGREDIENTS LIST-full printable recipe below in recipe card
- chopped pecans
- dark brown sugar
- light corn syrup
- butter
- granulated sugar
- eggs
- vanilla extract
- salt
- CLASSIC PECAN PIE DIRECTIONS
- In a medium saucepan, stir together nuts, brown sugar, corn syrup, butter, granulated sugar, and eggs. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer, stirring constantly until thickened (about 6- 8 minutes). Take off the heat and stir in the vanilla and salt. Let cool to room temperature before using. YES…IT’S THAT EASY♥
Can I Bake This Pecan Pie Filling in a Raw Dough Pie Crust?
If you want to use this pie filling for a pie, I have two options! You can spoon it into a blind-baked pie shell or skip the cooking process and use it to make a pecan pie! Scroll down for the instructions on both methods.
IF YOU WOULD LIKE TO USE THIS FILLING IN A RAW DOUGH PIE CRUST—I RECOMMEND SKIPPING THE COOKING SECTION AND SPOONING THE FILLING RIGHT INTO THE DOUGH-LINED PIE PAN. I ALSO RECOMMEND ADDING ANOTHER EGG BRINGING THE TOTAL OF EGGS TO THREE. Adding an additional egg will allow the filling to puff.
How to Bake a Pecan Pie
Now, let’s dive into how to bake with pecan pie filling and turn it into a mouthwatering dessert for your friends and family to enjoy. Whether you use it as a filling for a traditional pecan pie or get creative by incorporating it into other desserts like tarts, bars, or even cakes, the possibilities are endless. The rich, nutty flavor of the pecan pie filling will elevate any dessert it’s added to, making it a crowd-pleaser at any gathering. So get your apron on, preheat that oven, and let’s bake up some sweet treats that will have everyone asking for seconds.
Preheat the oven to 350°. Pour the filling into a pie pan lined with pie dough trimmed and formed around the edges. Lightly cover the filling and edges with foil. Bake for 30 minutes, then remove the foil and continue baking for an additional 20 minutes. NOTE: The pie should not be overly jiggly when removed from the oven. If it shakes a lot, cover it with foil and bake for an additional 20 minutes or until set. Baking time can vary depending on humidity.
Creating Different Recipes Using Pecan Pie Filling
Once you’ve mastered the art of perfecting your pecan pie, you can explore the endless possibilities of incorporating this delectable filling into various recipes, adding a touch of sweetness and nuttiness to your favorite dishes. From pecan pie bars to pecan pie cheesecake, the options are truly endless. So, let your creativity run wild in the kitchen and experiment with creating different recipes using pecan pie filling.
- On top of pancakes or waffles
- Parfaits
- Oatmeal
- Cake Roll
- Fruit Dip
- Ice Cream
- Cupcake Filling
- Fudge
- Bread Pudding
- Cheesecake Dip
How to Store Pecan Pie Filling
After preparing Grandma’s pecan pie filling recipe, you may find yourself with leftovers or want to save some for later. To store pecan pie filling, simply transfer it to an airtight container and place it in the refrigerator. Properly stored, pecan pie filling can last for up to 3-4 days in the fridge. If you’re looking to store it for longer, you can also freeze the filling in a freezer-safe container for up to 2-3 months. When ready to use, simply thaw the frozen filling in the refrigerator overnight before using it in your next delicious pecan pie creation. By properly storing your pecan pie filling, you can enjoy the taste of Grandma’s recipe whenever the craving strikes.
What is “blind” baking?
Blind baking is a technique used in baking pies that require a pre-baked crust, such as pecan pie. It involves partially or fully baking the pie crust before adding the filling, preventing the crust from becoming soggy once the filling is added. To blind bake a pie crust, simply line the crust with parchment paper or aluminum foil, fill it with pie weights or dried beans, and bake in a preheated oven until the crust is set and lightly golden brown. This step is crucial in ensuring a crisp and flaky crust for your pecan pie. Click here for my favorite pie crust recipe→PERFECT EVERY TIME 10 MINUTE PIE CRUST
- Place the bottom crust into the pie pan and crimp the edges.
- Line with parchment paper—add pie weights, dried beans, or rice.
- Halfway through the baking process, take out the weights and parchment paper. Bake until light and crispy.
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Mastering Grandma’s pecan pie filling recipe unlocks the key to creating unforgettable baked treats that will leave everyone craving more. So, don’t let yourself be limited to just pecan pie; extend your recipe box to include many recipes using this delicious homemade pecan pie filling. Happy Creating! 💗Sheryl
Grandmas Pecan Pie Filling
There's nothing like having a jar of pecan filling handy for last minute desserts. Just like Grandma used to make but without the crust.
Ingredients
- 1½ cups pecans, chopped
- 2/3 cup dark brown sugar, firmly packed
- 2/3 cup light corn syrup
- 1/3 cup unsalted butter, cubed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- In a medium saucepan, stir together the pecans, brown sugar, corn syrup, butter, granulated sugar, and eggs.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat to medium-low; simmer, stirring constantly, until thickened (about 6-8 minutes).
- Take off the heat and add the vanilla and salt. Stir to combine.
- Let cool to room temperature.
- Pour into a container with a tight-fitting lid and store in the refrigerator until ready to use.
- It can be stored for up to a couple of weeks.
Notes
How to Bake a Pecan Pie Using This Filling:
Preheat oven to 350°. WHISK IN AN ADDITIONAL EGG AND DO NOT BOIL; pour filling into a pie pan lined with pie dough, trim, and form around the edges. Lightly cover the filling and edges with foil. Bake for 30 minutes, remove the foil, and continue baking for an additional 20 minutes. NOTE: Pie should not be overly jiggly when you remove it from the oven. Cover it with foil if it shakes a lot, and bake for an additional 20 minutes or until set. Baking time can vary depending on humidity.
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THANKS FOR VISITING♥
Says not for filling pies…but, what about as filling in small hand pies ?
They don’t bake as long as a pie, so am thinking I can….but…have you tried making hand pies with this?
Hi Cynthia, The reason you wouldn’t want to add the filling into a raw pie crust is because the filling has already been cooked. This filling is used for dips and no bake desserts.
I made fried hand pie with it and it turned out awesome and everyone loved them
Oh My Gosh Mark! That sounds delicious!
Wondering if I could substitute the white sugar with diet sugar that is a 1 to 1 measure to cut don’t on sugar for diabetics.
Also can light brown sugar work in a pinch?
Yes! I love all the Swerve products. They have granulated sugar, brown sugar and powdered sugar.
Can I use this and place cinnamon rolls on tops for pecan pie cinnamon rolls
Hi Tracie, That sounds delicious! I would be a little afraid of the pecan pie filling burning. I would recommend baking the cinnamon rolls and spooning the pecan pie filling over the hot rolls. Kind of like sticky buns.
Can this be frozen? If so, for how long?
Hi Camryn, I haven’t tried it. I would have to say yes since you can freeze a pecan pie. Let the filling cool completely and store in an airtight container.
Grandma was Right! This was so easy and of course so delicious. And I love the idea you made this not needing to bake a pie. Never thought of keeping as topping. I make a lot of homemade ice cream as well as small phyllo tart shells….so this recipe is perfect to have on hand at all times. Only change….I didn’t put vanilla in until I took it off the stove. And…not needed….but two tab of good bourbon????? Wow. Love it so much….not sure I can give any away!!!! Thank You and love your site!!!!
Hi Sandy, I’m so glad you like the recipe and I LOVE the idea of subbing bourbon for the vanilla.
Can I can this recipe?
Hi Bertha, My only concern would be how long you would need to boil the water in order for the lids to seal. I’m not sure if the filling could handle the processing time without the sugar becoming hard like brittle. On the other hand I’ve never tried it. This is just a guess.
Can I use maple syrup instead of corn syrup?
Sure Erica! That would be delicious!
I am so excited to have found this!!
I want to use it as a topping for some homemade Butter Pecan Rice Krispy Treats, so the no bake is exactly what I was looking for!
Thank you so much for such a wonderful recipe 🥰
Yay! I’m glad you found the recipe too Brittany! Your recipe idea sounds DELICIOUS!
Would this work on a no bake cheese cake as a topping as in a pecan pie cheesecake? I just had wrist surgery and can not make a cheese cake from scratch.
Hi Lisa, yes that would work and be delicious!