Hamdi Saidani This Pioneer Woman Pecan Pie is a gooey and classic recipe, which is made with chopped pecans and light corn syrup. It’s the perfect holiday dessert, ready in about an hour, plus cooling time.
Pioneer Woman Pecan Pie Recipe Ingredients
- 1 whole unbaked 9-inch pie crust
- 1 cup granulated sugar
- 3 Tbsp. brown sugar
- 1/2 tsp. salt
- 1 cup light corn syrup
- 1/3 cup melted salted butter
- 3 whole eggs, beaten
- 3/4 tsp. vanilla
- 1 heaping cup chopped pecans
How To Make Pioneer Woman Pecan Pie
- Prep the Oven and Crust: Preheat your oven to 350°F. Place your unbaked pie crust in a 9-inch pie pan.
- Make the Filling: In a large bowl, stir together the granulated sugar, brown sugar, and salt. Add the corn syrup, melted butter, beaten eggs, and vanilla, and stir until everything is well combined.
- Assemble the Pie: Spread the chopped pecans in an even layer in the bottom of the unbaked pie shell. Slowly and evenly pour the syrup mixture over the top of the pecans. The pecans will float to the top.
- Bake the Pie: Gently cover the top and crust of the pie loosely with a piece of aluminum foil. Bake for 30 minutes. Carefully remove the foil and continue to bake for another 20 to 45 minutes.
- Cool Completely: The pie is done when the center is mostly set and has only a slight jiggle. Let the pie cool completely on a wire rack for several hours, or preferably overnight, before slicing.
Recipe Tips
- Why use chopped pecans instead of halves? As the recipe author notes, finely chopped pecans (with some very small bits) are the secret to this pie. They are lighter and float to the top, creating a uniform, crunchy top layer over the gooey filling.
- How do I know when my pecan pie is done? This is the trickiest part! The pie should not be overly jiggly when you remove it from the oven. The edges should be set, and the center should have only a very slight wobble, similar to Jell-O. It will finish setting as it cools.
- How do I keep my pie crust from burning? The initial 30-minute bake with a loose foil covering is key. If you remove the foil and notice the crust edges are browning too quickly during the final bake, you can create a ring of foil to cover just the edges.
- Why is it so important to cool the pie completely? Pecan pie has a custard-style filling. It needs to cool completely to room temperature (or be chilled) for the filling to set up properly. If you slice it while it’s still warm, the filling will be runny.
What To Serve With Pecan Pie
This is a classic, rich, and sweet dessert that is a staple on any holiday table, especially Thanksgiving. It is traditionally served with:
- A generous dollop of unsweetened or lightly sweetened whipped cream
- A scoop of vanilla bean ice cream
- A strong cup of black coffee to cut the sweetness
How To Store Pecan Pie
- Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap or foil. It will keep well for up to 4 days.
- Serve: It can be served chilled, directly from the refrigerator, or you can let it sit out at room temperature for about 30 minutes before serving.
Pecan Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 540 kcal
- Carbohydrates: 75g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 10g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pecan pie runny?
A runny pie is almost always the result of under-baking or not letting it cool completely. Make sure the center is just barely jiggly when you pull it from the oven, and then you must let it cool for several hours to fully set.
Can I use dark corn syrup instead of light?
Yes, you can. Using dark corn syrup will give the pie a deeper, more robust, almost molasses-like flavor and a slightly darker color, which many people love. The choice is up to your personal preference.
Can I make this pie ahead of time?
Yes, and you absolutely should! The recipe notes that the pie is often best when made the night before. This gives it ample time to cool and set up perfectly, making it an ideal stress-free holiday dessert.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pot Roast with Pepperoncini Recipe
- Pioneer Woman Instant Pot Yogurt Recipe
- Pioneer Woman Instant Pot Ham and Beans Recipe
Pioneer Woman Pecan Pie Recipe
Description
The perfect classic Southern pecan pie with a sweet, gooey, custard-like filling and a crunchy, caramelized pecan top layer.
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a bowl, stir together all the filling ingredients: sugars, salt, corn syrup, melted butter, beaten eggs, and vanilla.
- Spread the chopped pecans in the bottom of the unbaked pie shell.
- Slowly pour the syrup mixture over the pecans.
- Cover the pie loosely with foil and bake for 30 minutes.
- Remove the foil and continue to bake for another 20-45 minutes, until the center is just barely jiggly.
- Let the pie cool completely on a wire rack for several hours before slicing.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool completely for several hours (or overnight) before slicing to allow the gooey filling to set.u003c/liu003eu003cliu003eUsing finely chopped pecans is the secret to getting a perfect, crunchy top crust where the pecans float.u003c/liu003eu003cliu003eBe careful not to over-bake the pie; it is done when the center still has a slight wobble.u003c/liu003eu003cliu003eIf the edges of your pie crust start to get too dark, you can cover them with a ring of aluminum foil.u003c/liu003e
