Hamdi Saidani This Pioneer Woman Pecan Pie Without Corn Syrup is a gooey and classic recipe, which is made with brown sugar and pecans. It’s the perfect holiday dessert, ready in about an hour, plus cooling time.
Pioneer Woman Pecan Pie Without Corn Syrup Ingredients
- 1 (9 inch) unbaked pie shell
- 2 large eggs, at room temperature
- 1 cup light brown sugar
- ½ cup unsalted butter, melted and cooled
- ¼ cup white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Pecan halves for decorating (Optional)
How To Make Pioneer Woman Pecan Pie Without Corn Syrup
- Prep the Oven: Preheat the oven to 400°F (205°C).
- Make the Filling: In a large bowl, whisk the eggs until they are foamy. Whisk in the melted and cooled butter. Add the brown sugar, white sugar, and flour, and whisk until everything is well combined and smooth.
- Finish the Filling: Stir in the milk and vanilla extract, then fold in the chopped pecans.
- Assemble and Bake: Pour the filling into the unbaked pie shell. If desired, arrange pecan halves decoratively on top. Bake in the preheated oven for 10 minutes.
- Finish Baking: After 10 minutes, reduce the oven heat to 350°F (175°C) and continue to bake for another 30 to 40 minutes, until the filling is set.
- Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack to room temperature before serving. This is a crucial step.
Recipe Tips
- How do I know when my pecan pie is done? The pie is ready when the edges are set and the center has only a very slight jiggle to it. It will continue to firm up as it cools. Be careful not to over-bake, which can make the filling dry.
- Why the two different oven temperatures? The initial high heat of 400°F helps to quickly set the bottom of the unbaked pie crust, which is a key trick to preventing a soggy bottom. The lower temperature then allows the delicate custard filling to cook through gently.
- Can I make this pie ahead of time? Absolutely! Pecan pie is a perfect make-ahead dessert. It needs several hours to cool and set completely, so baking it the day before you plan to serve it is ideal.
- Can I add chocolate? Yes! The recipe notes suggest that adding 1/2 cup of semisweet chocolate chips along with the pecans is a delicious variation for a chocolate pecan pie.
What To Serve With Pecan Pie
This is a classic, rich, and sweet dessert that is a staple on any holiday table, especially for 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: 427kcal
- Fat: 30g
- Carbs: 37g
- Protein: 5g
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 before slicing. 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 brown sugar instead of light?
Yes, you can. Using dark brown sugar 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.
How do I keep my pie crust edges from burning?
If you notice the edges of your crust are getting too dark during the 350°F bake, you can create a ring out of aluminum foil and gently place it over just the edges of the crust for the remainder of the baking time.
Try More Pioneer Woman Recipes:
- Pioneer Woman Peach Pie Recipe
- Pioneer Woman Mini Pecan Pies Recipe
- Pioneer Woman Blueberry Pie Recipe
Pioneer Woman Pecan Pie Without Corn Syrup Recipe
Description
A classic, gooey Southern pecan pie made easy without any corn syrup, featuring a rich brown sugar custard and a crunchy pecan topping.
Ingredients
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk the eggs until foamy. Whisk in the melted butter, both sugars, and the flour until smooth.
- Stir in the milk, vanilla, and finally, the chopped pecans.
- Pour the filling into the unbaked pie shell.
- Bake at 400°F for 10 minutes.
- Reduce the oven heat to 350°F and continue to bake for another 30 to 40 minutes, until the center is just set.
- Let the pie cool completely on a wire rack for several hours before slicing.
Notes
- u003cliu003eThe most important tip for this recipe is to let the pie cool completely for several hours before slicing to allow the gooey filling to set.u003c/liu003eu003cliu003eThe two-temperature baking method—starting high and finishing lower—is the secret to setting the bottom crust and preventing it from becoming soggy.u003c/liu003eu003cliu003eFor the best texture, be careful not to over-bake the pie; it is done when the center still has a very slight wobble.u003c/liu003eu003cliu003eUsing room temperature eggs will help them incorporate more smoothly into the sugar and butter for a silkier filling.u003c/liu003e
