Grandma’s Pecan Pie Recipe – Kid-Friendly Mini Pies

What’s your favorite pie? I know my dad’s favorite is Grandma Allen’s Pecan Pie recipe.
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Okay, maybe he likes Banana Cream Pie too.  Yeah for Pie Season!

When it’s time for pie, my kids always want to help.  Rather than risk them “ruining” a big pie, I let my kids make mini pies.  They help roll out the crusts,  beat the eggs and line the crust with the nuts.  I love seeing their faces when the pies are finished and they realize, “They DID IT!”  Here’s the recipe for Grandma’s Pecan Pie, 1 9-inch pie or 3 minis.

Happy Thanksgiving!


3 eggs, beaten

1/2 cup sugar

1 cup dark corn syrup

1 teaspoon vanilla

1/4 teaspoon salt

1 cup pecan halves

1 recipe Pie Dough

Whisk together eggs, sugar, syrup, vanilla and salt.  Allow to sit while you roll out your pie dough. The granulated sugar will dissolve slightly while it sits.  Cover the bottom of your unbaked crust with pecans and pour mixture over nuts.  Bake large pies for up to one hour at 350F.  For mini pies, bake for 25-30 minutes or until pie is bubbly at the edges.  Cool completely before serving.

No Fail Pie Dough

1/2 cup butter (1 stick), cold

1/2 teaspoon salt

1 1/2 cups flour, sifted

4 to 5 tablespoons ice water

Cut cold butter into small bits.  In a medium-sized bowl, sift together salt and flour.  Using a pastry cutter or two forks, cut in butter. Add water one tablespoon at a time while you combine the dough with your hands. Do not overwork the dough as the heat from your hands will melt the butter. Mix just until dough sticks together.  Wrap dough in plastic wrap and chill before making your crust.  Makes enough dough for 1 9-in or 10-in crust or 3 mini crusts.

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