Brenda Gantt Pecan Pie
- Prep 15 min
- Bake 45–60 min
- Total about 1 hr 5 min
- Serves 8
- Level Easy
About Brenda Gantt’s Pecan Pie
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried videos and “It’s gonna be good, y’all” sign-off have made her a favorite for classic Southern cooking. Her pecan pie is a good example of her style: familiar, no-fuss, and made with pantry staples. You’ll find more of her family cooking and background in our stories.
The star of this pie is the crust. Brenda’s “pie paw” crust is stirred together right in the pie plate with flour, sugar, salt, oil, and milk, then pressed into place with floured hands. There’s no cutting in cold butter and no rolling pin. If you’d like to use that crust for other pies, see our full pie paw pie crust recipe, or try our traditional pie crust if you prefer a rolled dough.
The filling is the classic Southern one: corn syrup, sugar, eggs, and vanilla stirred together with a cup of pecans, then baked until the center is just set. Pecan pie has long been a holiday staple across the South, especially at Thanksgiving and Christmas, because it’s rich, easy to make ahead, and made from ingredients most kitchens already have.
Watch How It’s Made
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Brenda Gantt Pecan Pie Recipe
*Total time uses a 50-minute bake and does not include cooling time (at least 2 hours).
Ingredients
Pie Paw Crust
Pecan Filling
Kitchen Tools Needed
- 9-inch pie plate
- Mixing bowl
- Whisk or fork
- Measuring cups & spoons
- Baking sheet
- Wire cooling rack
Not sure which pie plate to use? Our kitchen guides cover the basics.
Instructions
- Preheat. Preheat the oven to 350°F (175°C). Have a 9-inch pie plate ready.
- Start the crust in the pie plate. Put the flour, 2 tablespoons sugar, and salt directly in the pie plate and stir to combine.
- Add the oil and milk. Pour in the vegetable oil and milk and mix until combined. If it’s sticky, add a little more flour; if it’s too dry, add a little more milk.
- Press the crust. Flour your hands, form the dough into a ball, and press it evenly across the bottom and up the sides of the plate. No rolling needed.
- Mix the filling. In a bowl, stir together the corn syrup, ½ cup sugar, eggs, and vanilla until well combined.
- Add the pecans. Stir in the pecans, then pour the filling into the pressed crust.
- Bake. Set the pie on a baking sheet and bake at 350°F for 45 to 60 minutes, until the edges are set and the center is just slightly jiggly.
- Cool completely. Let the pie cool on a wire rack for at least 2 hours so the filling can set, then slice and serve.
Take the pie out while the center still wiggles a little. It keeps setting as it cools, and pulling it early is how you avoid a cracked or rubbery filling.
Nutrition Facts
| Calories | 510 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 67 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sodium | 210 mg |
| Sugar | 28 g |
This is a rich holiday dessert. Nutrition values are estimates and are not a substitute for professional dietary advice.
Pecan Pie Nutrition Notes
Pecan pie is a treat, not a health food, but the pecans do bring some real nutrition to the slice.
Heart-Friendly Fats
Pecans are rich in monounsaturated fats, the kind found in nuts and olive oil.
Antioxidants
Pecans contain vitamin E and plant compounds that act as antioxidants.
Minerals
Pecans provide manganese, zinc, and magnesium, which support metabolism and bone health.
Some Protein & Fiber
Eggs and pecans add a bit of protein and fiber, which makes a small slice more satisfying.
The filling is high in sugar, so a modest slice is the way to enjoy it.
What to Avoid
Preparation Mistakes
- Don’t overbake. A pie baked until the center is firm will crack and turn rubbery. Pull it while the middle still jiggles slightly.
- Don’t overwork the crust. Mix just until combined and press gently so it stays tender.
- Don’t slice it warm. The filling needs at least 2 hours to set, or the slices will run.
Storage Mistakes
- Don’t leave it out for days. The filling is egg-based, so cool it completely, then cover and refrigerate.
- Don’t freeze it unwrapped. Wrap tightly in plastic wrap and foil to prevent freezer burn.
Dietary Considerations
- Contains Tree Nuts (pecans)
- Contains Egg
- Contains Gluten (flour)
- Contains Dairy (milk in crust)
- High in Sugar
Pro Tips for the Best Pecan Pie
- Use fresh pecans. Old nuts can taste stale or bitter and will show in the finished pie.
- Toast the pecans first. Five to seven minutes on a baking sheet at 350°F deepens their flavor. Cool them before stirring in.
- Bake on a baking sheet. It catches drips and helps the bottom crust bake evenly.
- Shield the edges if needed. If the crust edge browns too fast, cover it loosely with foil.
- Use 4 eggs if yours are small. The filling should be well set, not loose.
- Cool completely before slicing. This is the step that gives you clean slices.
More techniques are in our cooking tips.
What to Serve With Pecan Pie
Beverages
- Hot coffee
- Hot tea
- Cold milk
On the Side
- Vanilla ice cream
- Whipped cream
- Fresh berries
When to Serve
- Thanksgiving
- Christmas dinner
- Sunday supper
- Potlucks
Setting out a dessert table? Pair it with our pineapple cake or orange slice cake.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| White corn syrup | Dark corn syrup | Deeper, more caramel-like flavor. Same amount. |
| White sugar (filling) | Light brown sugar | Gives a more molasses-like sweetness without changing the texture. |
| Pecan pieces | Pecan halves | Halves look prettier on top; pieces are easier to slice. |
| Vegetable oil | Canola oil | Any neutral oil works. This crust relies on oil, so don’t swap in butter. |
| Whole milk | 2% milk | A small amount, so the crust is nearly identical. |
| Pie paw crust | Store-bought or rolled pie crust | See our pie crust recipe. |
Storage & Leftovers
Refrigerator
Cool completely, cover, and refrigerate for up to 4 days. Let slices sit out for about 30 minutes before serving.
Freezer
Wrap the cooled baked pie tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating
Warm slices in a 300°F oven for 10 to 15 minutes, or microwave a single slice for 15 to 20 seconds.
Make ahead: press the crust into the pie plate up to a day ahead and cover it in the refrigerator. Or bake the whole pie the day before and refrigerate it.
Leftover idea: crumble a slice over warm pancakes, or browse more morning ideas in our breakfast recipes.
Frequently Asked Questions
No. The pie paw crust is a simple oil-and-flour dough that you press into the pie plate, then fill and bake right away. The crust and filling bake together. If you prefer a firmer bottom crust, place the pie on a preheated baking sheet.
The edges should be set and the center should still jiggle slightly when you gently shake the pie. The filling firms up as it cools, so pulling it out while it still has a little wobble prevents a cracked, overbaked pie. If you use a thermometer, the center should read about 200°F.
This recipe uses white (light) corn syrup for a clean, sweet flavor. Dark corn syrup works too and gives a deeper, more caramel-like taste. Use the same amount either way.
Yes. Bake the pie up to a day ahead, cool it completely, cover it, and refrigerate. Let it sit at room temperature for about 30 minutes before serving, or warm slices briefly in the oven. You can also press the crust into the pie plate a day ahead and keep it covered in the refrigerator.
Yes. Cool the baked pie completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving.
Cracks usually mean the pie was baked too long, so remove it while the center still has a slight jiggle. A runny filling means it needs more time: return it to the oven and check every 5 minutes until the center is just set. Also let the pie cool completely before slicing so the filling can finish setting.
Reader Reviews
More Brenda Gantt Recipes
- Pie Paw Pie CrustThe press-in oil crust used in this pie
- Pie CrustA classic crust for any pie
- Pineapple CakeAnother Southern dessert
- Orange Slice CakeAn old-fashioned Southern cake
- PancakesA breakfast favorite
- Potato SaladA classic Southern side
- Potato CakesA simple Southern side
- Onion FrittersA savory, crispy bite
- Onion SandwichA simple Southern sandwich
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It’s gonna be good, y’all. Bake one for your next family supper.
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