Hamdi Saidani This gooey crunchy Pioneer Woman Pecan Pie is made with chopped pecans, corn syrup, and melted butter, and ready in 1 hour and 5 minutes. The toasted nuts form a crisp top layer that shatters slightly to reveal the rich, custardy center beneath. I always make sure to let it cool completely so the filling sets up nicely.
Why This Classic Works
I used to struggle with runny pie fillings that seeped everywhere. This recipe relies on the perfect ratio of eggs to corn syrup to create a firm yet sticky center.
Chopping the pecans rather than leaving them whole makes slicing the baked pie much easier. It was a simple adjustment that completely changed my holiday baking routine.
Pioneer Woman Pecan Pie Ingredients
- 1 unbaked pie crust (9-inch)
- 1 cup white sugar
- 3 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1 cup dark corn syrup
- 1/3 cup salted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 1 cup chopped pecans
How To Make Pioneer Woman Pecan Pie
- Prep The Crust: Fit the pie crust into a 9-inch pie pan and crimp the edges.
- Mix The Sugars: In a large bowl, whisk together the white sugar, brown sugar, salt, corn syrup, melted butter, and vanilla extract.
- Add Eggs And Nuts: Stir the beaten eggs into the sugar mixture until just combined, then fold in the chopped pecans.
- Fill The Pie: Pour the pecan filling evenly into the prepared unbaked pie crust.
- Bake And Set: Bake at 350°F (175°C) for 50 minutes until the center is slightly jiggly but mostly set. Let it cool completely before slicing.
Recipe Tips
- Cover the crust: Place a foil ring over the crust edges halfway through baking to prevent them from burning.
- Check for doneness: The center should jiggle slightly like gelatin, but it should not wave like liquid.
- Cool completely: Give the pie at least two hours to cool at room temperature so the filling firms up properly.
What To Serve With Pecan Pie
A warm slice of this rich dessert begs for a scoop of vanilla bean ice cream or a generous dollop of unsweetened whipped cream. You can also serve it with a hot cup of black coffee to balance the intense sweetness.
How To Store
Cover the cooled pie loosely with aluminum foil or plastic wrap and store it in the refrigerator for up to 4 days. You can also freeze the baked pie for up to 2 months by wrapping it tightly in a double layer of plastic wrap.
FAQs
Why did my pecan pie bubble over?
This usually happens if your pie dish is too shallow. Make sure to use a standard 9-inch deep-dish pan.
Can I use light corn syrup instead of dark?
Yes, light corn syrup works perfectly fine. The pie will just have a slightly milder molasses flavor and a lighter color.
How do I fix a runny pecan pie?
A runny pie is usually underbaked or sliced while still hot. Ensure you bake it until just the center jiggles, and let it cool completely.
Nutrition
- Calories: 450 kcal
- Total Fat: 22 g
- Saturated Fat: 7 g
- Cholesterol: 85 mg
- Sodium: 320 mg
- Total Carbohydrate: 62 g
- Protein: 5 g
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Pioneer Woman Pecan Pie
Description
Gooey, crunchy Pioneer Woman Pecan Pie combines chopped pecans, dark corn syrup, and melted butter into a classic dessert ready in 65 minutes. This foolproof traditional pie brings reliable, cozy comfort to your holiday dessert table.
Ingredients
Instructions
- 1. Prep The Crust: Fit the pie crust into a 9-inch pie pan and crimp the edges.
- 2. Mix The Sugars: In a large bowl, whisk together the white sugar, brown sugar, salt, corn syrup, melted butter, and vanilla extract.
- 3. Add Eggs And Nuts: Stir the beaten eggs into the sugar mixture until just combined, then fold in the chopped pecans.
- 4. Fill The Pie: Pour the pecan filling evenly into the prepared unbaked pie crust.
- 5. Bake And Set: Bake at 350°F (175°C) for 50 minutes until the center is slightly jiggly but mostly set. Let it cool completely before slicing.
