Posted on December 4, 2020 by 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. (Scroll down for instructions on how to use this filling as a pie) I’ve gotten so many amazing recipes from my grandma and 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. Scroll down for a FREE gift tag!↓
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Can I Bake This Pecan Pie Filling in a Raw Dough Pie Crust
How to Bake a Pecan Pie
Preheat oven to 350°. Pour filling into a pie pan lined with pie dough, trimmed and formed around the edges. Lightly cover the filling and edges with foil. Bake 30 minutes, remove foil and continue baking for an additional 20 minutes. NOTE: Pie should not be overly jiggly when you remove it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Baking time can vary depending on humidity.
Where Can I use Grandmas Pecan Pie Filling?
- On top of pancakes or waffles
- Parfaits
- Oatmeal
- Cake Roll
- Fruit Dip
- Ice Cream
- Cupcake Filling
- Fudge
- Bread Pudding
- CHEESECAKE
HOW TO MAKE GRANDMAS PECAN PIE FILLING
- INGREDIENTS
- chopped pecans
- dark brown sugar
- light corn syrup
- butter
- granulated sugar
- eggs
- vanilla extract
- salt
- 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, simmer, stirring constantly until thickened (about 6- 8 minutes). Take off the heat, stir in the vanilla and salt. Let cool to room temperature before using. YES….IT’S THAT EASY♥
What is “blind” baking?
Blind baking is a process of baking a pie crust without filling. The “pie weights” help keep the pie dough flat. Click here for my favorite pie crust recipe→PERFECT EVERY TIME 10 MINUTE PIE CRUST
MORE RECIPES WITH PECANS
Grandmas Pecan Pie Filling
Yield: MAKES ABOUT 2-2½ CUPS
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, stiffing frequently.
- Reduce heat to medium low; simmer, stirring constantly, until thickened (about 6-8 minutes).
- Take off the heat, 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.
- Can be stored up to a couple 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, trimmed and formed around the edges. Lightly cover the filling and edges with foil. Bake 30 minutes, remove foil and continue baking for an additional 20 minutes. NOTE: Pie should not be overly jiggly when you remove it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Baking time can vary depending on humidity.
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Comments
Grandmas Pecan Pie Filling — 16 Comments
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?Reply ↓
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.
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I made fried hand pie with it and it turned out awesome and everyone loved them
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Oh My Gosh Mark! That sounds delicious!
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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?Reply ↓
Yes! I love all the Swerve products. They have granulated sugar, brown sugar and powdered sugar.
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Can I use this and place cinnamon rolls on tops for pecan pie cinnamon rolls
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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.
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Can this be frozen? If so, for how long?
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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.
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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!!!!
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Hi Sandy, I’m so glad you like the recipe and I LOVE the idea of subbing bourbon for the vanilla.
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Can I can this recipe?
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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.
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Can I use maple syrup instead of corn syrup?
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Sure Erica! That would be delicious!
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