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Pioneer Woman Pecan Pie

Pioneer Woman Pecan Pie - recipe card
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This pecan pie features a rich, gooey filling with a deep caramel flavor, perfectly balanced by the buttery toasted pecans and a flaky, tender crust. The topping is glossy and crisp while the center remains luxuriously soft, making every bite a decadent treat.

Ingredients

Scale
  • 1 9-inch unbaked pie crust (homemade or store-bought)
  • 1 1/2 cups pecan halves
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (177°C). Place the unbaked pie crust in a 9-inch pie plate and crimp the edges decoratively. Place the pie plate on a baking sheet to catch any drips while baking.
  2. In a medium mixing bowl, whisk the eggs until they are frothy, about 1 minute. Add the light corn syrup, granulated sugar, melted butter, vanilla extract, and kosher salt. Whisk until the sugar is completely dissolved and the mixture is smooth, about 2 minutes.
  3. Spread the pecan halves evenly over the bottom of the unbaked pie crust. The pecans will rise to the top during baking, creating a beautiful layer.
  4. Slowly pour the filling mixture over the pecans, ensuring the filling reaches all the edges. Gently press down on any pecans that float too high with the back of a spoon, so they are partially coated.
  5. Place the baking sheet with the pie into the preheated oven. Bake at 350°F (177°C) for 50 to 55 minutes, or until the edges of the filling are set and the center has a slight jiggle when gently shaken.
  6. To prevent over-browning, check the pie after 30 minutes. If the crust edges are browning too quickly, cover them loosely with aluminum foil or a pie shield, and continue baking.
  7. The pie is done when the center registers 200°F (93°C) on an instant-read thermometer inserted into the filling, and the top is a deep golden brown.
  8. Remove the pie from the oven and place it on a wire rack. Allow it to cool completely at room temperature, at least 2 hours, before slicing. This step is crucial for the filling to set properly.
  9. Once completely cool, slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve at room temperature with whipped cream or vanilla ice cream if desired.

Notes

Store leftover pecan pie in the refrigerator, tightly covered, for up to 4 days. To freeze, wrap the fully cooled pie (whole or slices) in plastic wrap and then aluminum foil; it will keep for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, warm slices in a 325°F (163°C) oven for 8-10 minutes or until just heated through.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pecan-pie/