While pumpkin pie is a classic for fall, pecan pie is right up at the top of the list along with it. But no matter when you whip up a pecan pie, there’s one thing for sure: Pecans are the star of the show. This Pioneer Woman pecan pie is a traditional recipe, made with sugar, corn syrup, butter and eggs. No frills here! But this homemade pie is only made better with a dollop of fresh whipped cream.
How to Make Pioneer Woman Pecan Pie
Ree Drummond’s pecan pie recipe couldn’t be any simpler. It requires just a few steps to put together and fill the pie. After that, you can let the oven do all the work!
Ingredients
- 1 unbaked pie crust
- 1 cup white sugar
- 3 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon pure vanilla extract
- 1/3 cup salted butter, melted
- 3 eggs, beaten
- 1 cup chopped pecans
Tools You’ll Need
Directions
Step 1: Prepare your pie crust
Use your favorite homemade pie crust recipe or store-bought dough. Roll out the dough and place it in a pie plate. Once the dough has been placed in a pie plate, poke the bottom with a fork for venting.
Step 2: Mix the filling
Preheat the oven to 350˚F. In a bowl, add the white sugar, brown sugar, salt, corn syrup, vanilla extract, melted butter and eggs. Whisk to combine until smooth.
Step 3: Fill the pie crust
Spread the chopped pecans in the pie crust in an even layer. Pour the filling mixture over top. The pecans will rise to the top within a few seconds.
Step 4: Time to bake!
Carefully place the pie in the oven. Bake for at least 50 minutes until set. Depending on your oven, you may need to cover the pie to avoid too much browning while baking. You may also need to bake your pie for additional time. The pie is ready when the filling just barely jiggles. Once baked, remove the pie from the oven and allow it to fully cool for several hours before serving. Serve with homemade whipped cream if desired.
Here’s What I Thought
Digging your fork into a slice of this pecan pie is truly an experience. First thing’s first, the texture is second to none. Because the pecans rose to the top, a slight crunch formed. Breaking through that crunchy top layer brings you to the gooey filling, and then to the flaky crust serving as the perfect base. It’s a layered experience making this pie not just about flavor but all about mouthfeel as well.
The flavor is rich and sweet with plenty of caramel notes. To me, pecans bring plenty of flavor to the table on their own, and this recipe captures that. There’s no need to cover them in sugar and make it too sweet. The flavor of the pecans gets to stand on its own, with an appropriate amount of sugar to back it up.
When baking, be sure to vent your pie crust by poking a few holes to avoid any pitfalls. And certainly keep an eye on your bake time. If you have a thick-enough pie crust, you may not need to cover it to avoid too much browning. But it all depends on your oven. The pie may be done in 50 minutes, or it may require more time. Either way, be sure that when you remove it from the oven you allow it to cool. This gives time for the filling to fully congeal to offer that ooey-gooey texture in every bite that we all love.
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