Description
This Traditional Pioneer Woman’s Pecan Pie is rich, buttery, and perfectly sweet — a timeless Southern classic with a gooey filling and crisp pecan topping. Simple ingredients come together for a crowd-pleasing dessert that’s perfect for holidays or any special occasion.
Ingredients
For the Crust:
- 1 unbaked pastry crust (I use Pillsbury refrigerated pie crust)
For the Filling:
- 1/2 tsp salt
- 1/3 cup salted butter, melted
- 3 large eggs, beaten
- 1 cup white sugar
- 1 cup diced pecans
- 3/4 tsp vanilla extract
- 3 tbsp brown sugar (packed well)
- 1 cup light corn syrup (such as Karo brand)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Pie Crust: Roll out the unbaked pastry crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
- Mix the Filling: In a large bowl, whisk together the eggs, white sugar, brown sugar, salt, melted butter, vanilla extract, and corn syrup until smooth and fully combined.
- Add Pecans: Stir in the diced pecans until evenly distributed throughout the mixture.
- Fill & Bake: Pour the pecan filling into the prepared pie crust. Bake for 55–60 minutes, or until the center is set and the top is golden brown. Cover edges with foil if browning too quickly.
- Cool & Serve: Let the pie cool completely before slicing to allow the filling to firm up. Serve as-is or with whipped cream or vanilla ice cream.
Notes
- Check the pie after 30 minutes — if edges brown too fast, cover with foil.
- Let cool at least 2 hours before cutting for the perfect clean slice.
- You can substitute light corn syrup with maple syrup for a twist.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Pie
- Method: Bake
- Cuisine: American, Southern