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Pioneer Woman Pecan Pie Without Corn Syrup

Pioneer Woman Pecan Pie Without Corn Syrup - recipe card
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This pecan pie delivers the same deep, rich, and nutty flavor as the classic version but uses a homemade brown sugar syrup instead of corn syrup. The filling sets into a firm, sliceable custard with a slightly crisp topping of toasted pecans, while the buttery, flaky crust provides the perfect base. It’s an indulgent dessert that tastes like it came from a professional bakery, yet is surprisingly simple to make at home.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
  • 3 to 4 tablespoons ice water
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups pecan halves
  • 1 tablespoon all-purpose flour (for the filling)

Instructions

  1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps. Drizzle in 3 tablespoons of ice water and stir with a fork until the dough just begins to come together; add the remaining tablespoon if needed.
  2. Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes—this relaxes the gluten and keeps the butter cold, ensuring a flaky crust.
  3. While the dough chills, make the filling: In a medium bowl, whisk the eggs until foamy. Add the dark brown sugar and whisk until smooth and free of lumps. Whisk in the melted butter, vanilla, salt, and the extra tablespoon of flour until the mixture is glossy and well-combined.
  4. Preheat the oven to 350°F (177°C). On a lightly floured surface, roll the chilled dough out to a 12-inch circle, about 1/8-inch thick. Gently transfer it to a 9-inch pie plate, pressing it into the corners and sides. Trim the excess dough with a knife, leaving a 1-inch overhang, then tuck the overhang under to form a thick edge and crimp as desired.
  5. Place the pie shell in the freezer for 10 minutes while you prepare the filling—this prevents the crust from shrinking during blind baking.
  6. Line the chilled pie shell with a sheet of parchment paper or aluminum foil, then fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Return the crust to the oven and bake for an additional 5-7 minutes, or until the crust is lightly golden and looks dry. Set the crust aside and lower the oven temperature to 325°F (163°C).
  7. Spread the pecan halves evenly over the bottom of the pre-baked crust. Pour the brown sugar filling over the pecans, making sure to cover them completely—some pecans may float, which is fine.
  8. Place the pie on the middle rack of the oven and bake at 325°F (163°C) for 40-45 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. The temperature should be about 200°F (93°C) in the center when tested with an instant-read thermometer.
  9. Transfer the pie to a wire rack and cool completely—this is critical for the filling to set properly. It will continue to firm up as it cools, so do not slice until completely cooled, about 2 hours.
  10. Slice and serve at room temperature or slightly warm. If reheating individual slices, warm them in a 350°F (177°C) oven for 5-8 minutes; do not microwave, as it can make the crust soggy.

Notes

Storage: Store leftover pecan pie in the refrigerator, tightly covered, for up to 4 days. Freezing: Wrap the completely cooled pie (or individual slices) tightly in plastic wrap and then foil, and freeze for up to 3 months. To serve after freezing, thaw in the refrigerator overnight and warm individual slices in a 350°F (177°C) oven for 5-8 minutes. The crust stays flaky and the filling remains firm if not overheated.

Nutrition

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