Brenda Gantt’s Pecan Pie With Pie Paw Crust

If you’re looking for a classic holiday dessert, pecan pie is hard to beat. And when it comes to making it just right, no one does it better than Brenda Gantt. Her Pecan Pie With Pie Paw Crust-known as Brenda Gantt’s Pecan Pie With Pie Paw Crust-has been a Thanksgiving favorite in her family for over 50 years.

With a crispy, buttery crust and a rich, gooey pecan filling, this pie is something really special.

After following Brenda’s easy steps, I’ve found a new favorite recipe that I know I’ll be making for years—and passing down to my own kids one day.

In this post, I’ll show you what I learned from Brenda’s video, from how to make the simple pie crust to getting that perfectly sweet filling just right.

I’ll also share helpful tips, like picking the best pecans and getting the center to set just the way it should.

What is Pecan Pie?

Pecan pie is a sweet, nutty dessert consisting of pecans suspended in a thick, sticky filling made of corn syrup, sugar, eggs, and butter. This custardy pie is baked in a pastry crust and traditionally served around the holidays. 

With a crispy exterior giving way to a soft, almost liquid-like center packed with toasted pecans, pecan pie is an indulgent Southern classic beloved for its gooey texture and insanely tasty blend of flavors.

Ingredients For Pie Paw Crust

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/2 cup vegetable oil
• 3 1/2 tablespoons whole milk

Instructions For Pie Paw Crust

Step 1: Prep the Pan

Dump the flour into your pie pan. Add sugar and salt. Mix it up a bit in the pan.

Step 2: Add Oil

Pour in the vegetable oil. Stir a little. Don’t worry about rolling it out; it’s that easy!

Step 3: Add Milk

Pour in the whole milk. Mix well. Adjust with a little more flour if sticky or a bit more milk if too dry.

Step 4: Form the Crust

Sprinkle a bit of flour on your hands. Form the mixture into a ball. Press it into the pie plate, spreading it evenly.

Ingredients For Pecan Pie Filling

• 1 cup white corn syrup
• 1/2 cup sugar
• 3-4 eggs
• 1 teaspoon vanilla extract
• 1 cup pecans (pieces or whole)

Instructions For Pecan Pie Filling

Step 1: Mix the Ingredients

In a bowl, combine corn syrup, sugar, eggs, and vanilla extract. Mix well; if eggs are small, use 4.

Step 2: Add Pecans

Stir in a cup of pecans. Make it a bit more if you love pecans like me!

Step 3: Pour into Crust

Pour the mixture into your prepared pie crust.

Step 4: Bake

Bake at 350°F until slightly jiggly in the middle, approximately 45-60 minutes.

Let it cool before serving. Slice, serve, and enjoy your homemade pecan pie!

Tips for Perfecting Brenda Gantt’s Pecan Pie

Here are simple tips for perfecting Brenda Gantt’s Pecan Pie:

• Fresh is Best: Choose fresh pecans with optimum flavor and texture. Old nuts can taste rancid.
• Pre-Bake Properly: Fully pre-bake the pie crust before adding filling. This prevents a soggy bottom crust.
• Follow Measurements: Accurately measure ingredients, especially flour and sugar amounts for the crust.

Make Ahead and Freezing Instructions

Make Ahead:

The pie crust can be made up to 2 days ahead. Wrap tightly in plastic wrap and store in the fridge.

The pecan filling can be prepared the day before baking. Store covered in the refrigerator.

Assemble the pie up to 8 hours ahead of baking, making sure the filling ingredients are cold so crust stays flaky. Cover tightly with plastic wrap and refrigerate.

Freezing:

Baked pie can be frozen up to 2 months. Let it cool completely first on the counter, then wrap very well in a few layers of plastic wrap and foil.

To prevent weeping and drying out, slip the frozen pie into an airtight freezer bag. Place flat in a freezer-safe container or directly on a freezer shelf.

Thaw the pie overnight in the fridge before serving. Add 15-20 extra minutes to the baking time if baking directly from frozen.

You can also freeze the unbaked pie. Follow the same cooling, wrapping and storage method. Bake straight from the freezer, adding about 10 more minutes to the bake time.

Leftover ideas

Here are creative ideas for using up leftover Brenda Gantt’s Pecan Pie:

Pecan Pie Pancakes

Stir crumbled bits of pie into pancake batter, then top stacked pancakes with more pie chunks, whipped cream, and maple syrup.

Pecan Pie Oatmeal

Mix leftover pie chunks, brown sugar, chopped pecans, and cinnamon into hot oatmeal for a nutty, decadent breakfast.

Pecan Pie Bars

Press leftover crumbs into a pan, pour leftover filling over, and bake into ooey-gooey pecan pie bars.

Pecan Pie Parfait

In glasses, layer whipped cream, crumbled bits of pie, vanilla pudding, bananas, and chocolate chips for a grab-and-go treat.

Pecan Pie Dip

Whip leftover pie filling into a sweet dip to serve with sliced apples or pretzel crisps for snacking.

Brenda Gantt’s Pecan Pie With Pie Paw Crust Recipe FAQs

Here are some common frequently asked questions for Brenda Gantt’s Pecan Pie recipe:

1. What type of pecans work best?

Any fresh pecans will work, but native pecans are often preferred for their bold, naturally sweet flavor.

2. Is dark or light corn syrup better for pecan pie?

Dark corn syrup gives a richer, more caramel-like taste, while light syrup keeps the flavor more delicate—either works depending on your preference.

3. How do I prevent my crust from getting soggy?

Pre-bake the crust (blind baking) before adding the filling, and avoid overbaking the pie to keep the base crisp.

4. Why does my pecan pie crack on top sometimes?

Cracks usually mean the pie was baked too long. Follow the recipe’s timing closely and remove it once the center is just set.

5. Can I swap granulated sugar for brown sugar?

Yes, brown sugar—or even maple sugar—can be used for a deeper, more complex sweetness without altering the texture.

6. What do I do if my pie won’t set?

If the filling stays too runny, gently beat in an extra egg and return the pie to the oven briefly to help it firm up.

Conclusion

Warm, gooey, and irresistibly delicious – that’s the magic of Brenda Gantt’s Pecan Pie. As I took my first bite of this Southern classic, I was instantly transported back to my grandmother’s kitchen table every holiday season.

With every tender bite of buttery crust and molten pecan center, memories came flooding back. Though my grandma may no longer be with us to make her signature pie, I feel closer to her every time I bake Brenda’s time-perfected version.

And now I can’t wait to carry on this new family tradition, passing the recipe down to my kids someday.

To me, this pie represents the warmth, joy, and traditions that the holidays are all about.