Pioneer Woman Texas Pecan Pie Recipe

This gooey, crunchy Pioneer Woman Texas Pecan Pie Recipe is made with chopped pecans, light corn syrup, and butter, and is ready in just over an hour. The rich custard filling sets perfectly beneath a jagged, crisp layer of toasted nuts. I finally stopped looking for other pie recipes after seeing how quickly this one disappears.

Why This Classic Works

I used to arrange whole pecan halves in a perfect concentric pattern on my pies, but I learned that chopping them creates a significantly better bite. The topping becomes a uniform, crunchy crust that protects the soft custard underneath, making it much easier to slice without dragging whole nuts through the filling.

Another lesson I learned is not to stress over the wiggle in the center. I used to overbake my pies until they were solid, but pulling this pie while it still jiggles ensures the texture remains silky rather than rubbery once it cools.

Pioneer Woman Texas Pecan Pie Recipe Ingredients

• 1 unbaked deep-dish pie crust (store-bought or homemade)
• 1 cup granulated sugar
• 3 tablespoons brown sugar
• 1 cup light corn syrup
• 1/3 cup salted butter, melted
• 3 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 heaping cup chopped pecans

How To Make Pioneer Woman Texas Pecan Pie Recipe

1. Prep the Oven: Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a deep-dish pie pan and crimp the edges if desired.
2. Mix the Filling: In a large bowl, whisk together the granulated sugar, brown sugar, salt, corn syrup, melted butter, beaten eggs, and vanilla extract until fully combined.
3. Add the Nuts: Scatter the chopped pecans evenly across the bottom of the unbaked pie shell.
4. Pour and Bake: Pour the syrup mixture carefully over the pecans. The nuts will naturally rise to the top. Bake for 30 minutes, then cover the crust edges with foil to prevent burning. Bake for another 20 minutes (50 minutes total) until the filling is puffed and only slightly jiggly in the center.

Recipe Tips

• Use Chopped Nuts: Chopping the pecans allows them to form a cohesive, candy-like crust on top that is much easier to cut through than whole halves.
• Watch the Wiggle: The pie should still jiggle slightly in the center when you pull it out; it will continue to set as it cools.
• Cool Completely: You must let the pie cool for at least 3-4 hours before slicing, or the filling will be too runny to hold its shape.
• Prevent Burning: If the top gets too dark before the filling sets, tent the entire pie loosely with aluminum foil for the last 15 minutes of baking.

What To Serve With Pecan Pie

This pie is incredibly sweet, so it pairs best with unsweetened whipped cream or a scoop of plain vanilla bean ice cream to cut through the richness. A strong cup of black coffee or espresso also balances the heavy caramel flavors perfectly.

How To Store

Store leftover pie loosely covered 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 plastic wrap and then foil; thaw it overnight in the fridge before serving.

FAQs

Why is my pecan pie runny?
This usually happens if the pie wasn’t baked long enough or wasn’t allowed to cool completely. The filling needs time to set at room temperature after coming out of the oven.

Can I use dark corn syrup?
Yes, you can substitute dark corn syrup for a deeper, more molasses-forward flavor, though the classic recipe typically calls for light syrup.

Do I need to blind bake the crust?
No, this recipe bakes for nearly an hour, which is plenty of time for the crust to cook through without pre-baking it.

Nutrition

• Calories: 500
• Total Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 190mg
• Total Carbohydrate: 51g
• Protein: 3g

Try More Recipes:

• Pioneer Woman Pecan Pie Bread Pudding Recipe
• Pioneer Woman Dr Pepper Cake Recipe
• Pioneer Woman Blueberry Nectarine Crisp Recipe