Pioneer Woman pecan pie from Ree Drummond layers chopped pecans under a corn syrup filling with granulated sugar, brown sugar, and melted butter. And the pie serves 12 thin slivers at approximately 420 calories each in about 1 hour and 5 minutes at 350°F.
Ree pours the pecans into the bottom of the shell first and then adds the syrup mixture on top. So the nuts float up during baking and form a uniform crunchy crust on the surface, which you lose when you stir everything together before pouring.
Pay close attention to the jiggle test before pulling the pie from the oven, since the bake time varies widely from 50 to 75 minutes. And Ree warns on the page that if the center shakes a lot, it needs another 20 minutes under foil or the filling stays soupy when sliced.
Source: The Pioneer Woman (thepioneerwoman.com)
Pioneer Woman Pecan Pie
Course: DessertsCuisine: AmericanDifficulty: Easy12
servings15
minutes20
minutes520
kcalA heaping cup of chopped pecans covers the bottom of an unbaked 9-inch pie shell before a stirred mixture of sugars, corn syrup, butter, eggs, and vanilla pours over. Then foil covers the pie for the first 30 minutes at 350°F before coming off so the top can brown.
Ingredients
- For the pie:
1 unbaked pie crust
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup light corn syrup
1/3 cup melted salted butter
3 whole eggs, beaten
3/4 teaspoon vanilla
1 heaping cup chopped pecans1 unbaked pie crust
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup light corn syrup
1/3 cup melted salted butter
3 whole eggs, beaten
3/4 teaspoon vanilla
1 heaping cup chopped pecans
Directions
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie pan.
- Preheat the oven: Then heat to 350°F while you make the filling.
- Mix the filling: In a bowl, stir together the granulated sugar, brown sugar, salt, corn syrup, melted butter, beaten eggs, and vanilla.
- Add the pecans: Then pour the chopped pecans into the bottom of the pie shell.
- Pour the filling: Once the pecans are spread evenly, pour the syrup mixture over the top.
- Cover with foil: Then gently cover the top and crust with foil to protect them during the first stage.
- Bake covered: Once covered, bake for 30 minutes.
- Remove the foil: After 30 minutes, take off the foil and continue baking for about 20 more minutes.
- Check the jiggle: Before pulling the pie, give it a gentle shake, and if the center is still very jiggly, cover with foil and bake another 20 minutes.
- Cool before slicing: Then let the pie cool for several hours or overnight, and serve in thin slivers.
FAQs
Do I need to par-bake the crust first?
Ree says on the page that par-baking is not needed here, because the pie bakes long enough for the crust to turn golden and flaky on its own. And since the filling goes into a raw shell, the bottom crust absorbs some of the syrup as it sets.
This is different from custard pies with shorter bake times, where a raw crust would not cook through in time. But if you notice the edges browning too fast, the foil tent in the first 30 minutes protects them while the filling catches up.
Should I use light or dark corn syrup?
Ree calls for light corn syrup, which gives the filling a cleaner sweetness that lets the pecan flavor come through. And dark corn syrup has a molasses-like depth that makes the pie taste heavier, so the choice depends on which direction you prefer.
But either one works without changing the measurements or bake time, since they have the same consistency. And if you want to split the difference, use half a cup of each for a filling that lands somewhere between mild and robust.
Why does the bake time vary so much?
Ree notes on the page that the pie sometimes takes 50 minutes and sometimes 75, and oven temperature accuracy is the main reason. Since home ovens can run 10 to 25 degrees off from the dial setting, the same filling thickens at different rates.
And the depth of the pie pan matters too, because a deeper pan holds more filling in the center which takes longer to set. So trust the jiggle test over the clock, and keep foil handy for an extra round if the center still wobbles after the initial 50 minutes.
How should I store pecan pie and how long does it last?
The eggs in the filling mean the pie must be refrigerated, and Ree says it lasts up to 4 days wrapped tightly in plastic. And she actually recommends making it the night before serving, since the overnight chill gives the filling time to set firm enough to slice cleanly.
You can also freeze the fully cooled pie for up to 3 months wrapped in plastic and then foil. Then thaw overnight in the fridge before serving, the same approach that works for Ree’s pioneer woman chocolate pie since both are custard-style fillings that hold up well frozen.
What should I serve with pecan pie?
Ree suggests whipped cream, vanilla ice cream, or a hot cup of coffee alongside each slice. And since the filling is very sweet, a scoop of unsweetened whipped cream balances each bite better than ice cream does.
For a full Thanksgiving dessert spread, this pairs well next to something lighter like the lemon tarts , because the tart citrus filling contrasts the sticky sweetness of the pecan pie. And serve both in thin pieces, since a little of each goes a long way after a heavy holiday meal.
