Best 5 Great Grandmas Carrot Pecan Pie Recipes

The great grandma's carrot pecan pie is a timeless dessert that has been passed down through generations. Its unique combination of flavors and textures makes it a hit among people of all ages. This pie is characterized by its moist, dense carrot filling, crunchy pecan topping, and flaky, buttery crust. Served warm or cold, with a dollop of whipped cream or a scoop of vanilla ice cream, this classic pie is sure to bring back fond memories and create new ones at every gathering.

Here are our top 5 tried and tested recipes!

GRANDMA'S PECAN PIE RECIPE

Grandma's Pecan Pie Recipe image

A tried and true classic, this Pecan Pie recipe is truly the best! It tastes just like the one Grandma used to make and with less than 10 ingredients, it's incredibly easy too. Perfect for both Thanksgiving and Christmas!

Provided by Jill

Categories Dessert

Time 1h

Number Of Ingredients 11

Ingredients

1 refrigerated pie crust
6 tablespoons unsalted butter (melted)
3/4 cups dark brown sugar
1/2 cup granulated sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
1/4 teaspoon grated orange zest (optional)
1/4 teaspoon salt
3 large eggs
2 cups pecan halves
whipped cream or vanilla ice cream (for serving; optional)

Steps:

Preheat oven to 350°F
Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
Pie can be made 1-2 days ahead and refrigerated until ready to serve.

Nutrition Facts : Calories 471 kcal, Carbohydrate 57 g, Protein 5 g, Fat 27 g, SaturatedFat 7 g, TransFat 0.3 g, Cholesterol 74 mg, Sodium 171 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 17 g, ServingSize 1 serving

CARROT PECAN CRUNCH PIE

Carrot Pecan Crunch Pie image

Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!

Provided by Mary Wood

Categories Desserts Pies Pecan Pie Recipes

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) unbaked pie shell
½ cup packed brown sugar
¼ cup butter, melted
1 cup chopped pecans
4 cups carrots, cut into 1 inch pieces
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt

Steps:

Preheat oven to 375 degrees F (190 degrees C).
To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 522.8 calories, Carbohydrate 60.2 g, Cholesterol 78.4 mg, Fat 29.2 g, Fiber 3.3 g, Protein 8.4 g, SaturatedFat 10.2 g, Sodium 323.5 mg, Sugar 44.6 g

GRANDMA'S PECAN PIE

Grandma's Pecan Pie image

Make and share this Grandma's Pecan Pie recipe from Food.com.

Provided by Terry K

Categories Pie

Time 1h

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup pecans
1 cup dark corn syrup
1/2 cup light corn syrup
3 whole eggs
1/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons melted butter

Steps:

Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.

GRANDMA'S CARROT CAKE

Grandma's Carrot Cake image

My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

2 cups sugar
1-1/2 cups canola oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups shredded carrots (about 6 medium)
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

SOUTHERN GRANDMA'S PECAN PIE

Southern Grandma's Pecan Pie image

My dad's favorite thing to eat in the world. My grandmother has been making this pie for so many years and it has been a favorite of many, many people. This recipe was published by her church's cookbook- The Cherokee Hills Baptist Church, Cookbook IV, Our Favorite Recipes- Women's Ministry, 2007.

Provided by hollyfrolly

Categories Pie

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 pie crust, 9 inch, uncooked
3 eggs, large
1 cup white sugar
1 tablespoon flour, rounded
1/4 cup Dark Karo syrup
3/4 cup light Karo syrup
2 tablespoons oleo, melted
1/2 cup pecans, chopped
1 teaspoon vanilla
1 cup pecans, halved, for top of pie

Steps:

Heat oven to 400.
Beat eggs.
Add sugar and flour until sugar is dissolved.
Add syrup, melted butter, pecans and vanilla. Mix well.
Pour into pie shell.
Beginning at outer edge of filling, place a row of pecan halves around top. Continue with other rounds until top is covered.
Carefully place pie in oven.
Bake at 400 for 15 minutes. Reduce heat to 350.
Make a tent of aluminum foil; place over pie. Be careful not to touch filling!
Bake around one more hour, or until filling is set.
Remove from oven.

Tips:

Use fresh carrots: Fresh carrots will give your pie a sweeter, more vibrant flavor.
Grate the carrots finely: This will help them to cook evenly and prevent them from becoming too crunchy.
Toast the pecans: Toasting the pecans will bring out their flavor and make them more fragrant.
Use a deep-dish pie plate: This will prevent the pie from overflowing.
Bake the pie until the crust is golden brown and the filling is set: This will ensure that the pie is cooked through.
Let the pie cool completely before serving: This will allow the flavors to meld and the pie to set properly.

Conclusion:

Great Grandma's Carrot Pecan Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and savory filling, flaky crust, and crunchy pecans, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.