Here is my go-to recipe for Pioneer Woman’s pecan pie, with a rich, gooey filling packed with toasted pecans, corn syrup, butter, and just the right amount of vanilla in a tender pie crust.
This pecan pie has become our family’s new tradition every Thanksgiving. My kids always ask for seconds, and honestly, I don’t blame them. There’s something so comforting about that sweet, nutty slice with a cup of coffee.
Why You’ll Love This Pecan Pie
- Classic comfort dessert – This traditional pecan pie brings that nostalgic, homemade taste that reminds you of family gatherings and special occasions.
- Simple ingredients – You probably already have most of these pantry staples at home, making it easy to whip up whenever a craving hits.
- Perfect balance of flavors – The combination of sweet corn syrup, rich butter, and crunchy pecans creates that ideal gooey-yet-nutty texture everyone loves in pecan pie.
- Great for entertaining – This pie looks impressive on any dessert table and can be made ahead of time, taking the stress out of hosting dinner parties or holiday meals.
What Kind of Pecans Should I Use?
For pecan pie, you’ll want to use fresh pecans rather than ones that have been sitting in your pantry for months, as old pecans can taste bitter or stale. You can buy them already chopped to save time, but chopping whole pecans yourself often gives you better control over the size and ensures they’re fresher. Look for pecans that are plump and have a rich, golden color – avoid any that look shriveled or have dark spots. If you’re buying in bulk, give them a quick taste test to make sure they’re sweet and nutty rather than bitter, and store any extras in the freezer to keep them fresh longer.
Options for Substitutions
While pecan pie is pretty traditional, there are a few swaps you can make if needed:
- Light corn syrup: This is really the backbone of pecan pie, so I’d avoid substituting it if possible. But if you must, you can use dark corn syrup for a deeper molasses flavor, or make your own by mixing 1 cup sugar with 1/4 cup water and heating until dissolved.
- Pecans: Walnuts are your best substitute here – they have a similar texture and richness. You could also try a mix of pecans and walnuts if you’re running low on pecans.
- Salted butter: Unsalted butter works fine – just add a pinch more salt to the filling. You can also use margarine in a pinch, though the flavor won’t be quite as rich.
- Brown sugar: If you’re out of brown sugar, mix 3 tablespoons of white sugar with 1 teaspoon of molasses, or just use an extra 3 tablespoons of granulated sugar.
- Pie crust: Store-bought works great, but make sure it’s deep-dish since pecan pie filling is quite thick. A graham cracker crust can work too for a different twist.
Watch Out for These Mistakes While Baking
The biggest mistake with pecan pie is overbaking, which turns your smooth, gooey filling into a rubbery mess – the center should still have a slight jiggle when you remove it from the oven since it will continue cooking from residual heat.
Another common error is not pre-baking your pie crust for 10-15 minutes before adding the filling, which can result in a soggy bottom that never gets crispy.
To prevent your pecans from floating to the top and creating an uneven layer, try arranging them in the crust first, then slowly pour the filling over them rather than mixing everything together.
Finally, make sure your corn syrup and melted butter have cooled slightly before whisking them into the beaten eggs, or you’ll end up with scrambled eggs instead of a smooth custard filling.
What to Serve With Pecan Pie?
Pecan pie is pretty rich and sweet on its own, so I love serving it with a big scoop of vanilla ice cream to balance out all that buttery goodness. A dollop of fresh whipped cream works just as well if you want something a little lighter. Since this pie is already packed with flavor, keep the sides simple – maybe some fresh berries or a cup of strong black coffee to cut through the sweetness. For special occasions, a drizzle of caramel sauce over the top makes it feel extra indulgent, but honestly, this pie is perfect just as it is.
Storage Instructions
Keep Fresh: Your pecan pie will stay delicious covered loosely with foil or plastic wrap at room temperature for up to 2 days. After that, pop it in the fridge where it’ll keep for up to a week. I actually think pecan pie tastes even better after a day or two when all those flavors have had time to meld together!
Freeze: This pie freezes wonderfully for up to 3 months! Wrap the whole pie tightly in plastic wrap, then in foil, or cut it into individual slices and freeze them in freezer bags. It’s so nice to have a slice ready whenever you’re craving something sweet.
Serve: Let frozen pie thaw in the fridge overnight, or individual slices can thaw at room temperature for about 30 minutes. If you want to warm it up, just pop it in a 300°F oven for 10-15 minutes. Some folks love it cold straight from the fridge, while others prefer it at room temperature – both ways are perfect!
| Preparation Time | 20-30 minutes |
| Cooking Time | 50-75 minutes |
| Total Time | 70-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3400-3700
- Protein: 35-40 g
- Fat: 170-190 g
- Carbohydrates: 440-470 g
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)
Step 1: Prepare the Pie Crust and Preheat the Oven
- 1 unbaked pastry crust
Place the unbaked pastry crust into a 9-inch pie pan, ensuring it is evenly fitted to the edges.
Preheat your oven to 350°F so it will be ready once your filling is assembled.
Step 2: Mix the Pecan Pie Filling
- 1 cup white sugar
- 3 tbsp brown sugar
- 1/2 tsp salt
- 1 cup light corn syrup
- 1/3 cup salted butter, melted
- 3 large eggs, beaten
- 3/4 tsp vanilla extract
In a medium mixing bowl, combine the white sugar, brown sugar, salt, light corn syrup, melted salted butter, beaten eggs, and vanilla extract.
Stir the mixture until smooth and homogenous.
I like to whisk gently by hand to avoid over-mixing while making sure the butter and sugars are well incorporated.
Step 3: Assemble the Pie
- 1 heaping cup diced pecans
- pie crust (from Step 1)
- syrup mixture (from Step 2)
Sprinkle the diced pecans evenly over the bottom of the prepared pie crust (from Step 1).
Carefully pour the syrup mixture (from Step 2) over the pecans, ensuring an even distribution.
Step 4: Bake the Pie
Gently cover the pie with aluminum foil to prevent the crust and top from over-browning.
Place the pie in the preheated oven and bake for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 20 minutes.
Check the pie; if it still shakes a lot in the center, cover again and bake for up to another 20 minutes or until the filling is just set.
Baking times can vary, so keep a close eye on the texture toward the end—I find a slight jiggle is perfect, as the pie will continue to set as it cools.
Step 5: Cool and Serve the Pie
Allow the pecan pie to cool on a wire rack for several hours or, even better, overnight to ensure the filling is fully set.
Slice and serve in thin slivers.
I like to enjoy mine with a dollop of whipped cream for a classic finish!
Traditional Pioneer Woman’s Pecan Pie
Ingredients
Crust
- 1 unbaked pastry crust (I use Pillsbury refrigerated pie crust)
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
- Place the unbaked pastry crust into a 9-inch pie pan, ensuring it is evenly fitted to the edges. Preheat your oven to 350°F so it will be ready once your filling is assembled.
- In a medium mixing bowl, combine the white sugar, brown sugar, salt, light corn syrup, melted salted butter, beaten eggs, and vanilla extract. Stir the mixture until smooth and homogenous. I like to whisk gently by hand to avoid over-mixing while making sure the butter and sugars are well incorporated.
- Sprinkle the diced pecans evenly over the bottom of the prepared pie crust (from Step 1). Carefully pour the syrup mixture (from Step 2) over the pecans, ensuring an even distribution.
- Gently cover the pie with aluminum foil to prevent the crust and top from over-browning. Place the pie in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20 minutes. Check the pie; if it still shakes a lot in the center, cover again and bake for up to another 20 minutes or until the filling is just set. Baking times can vary, so keep a close eye on the texture toward the end—I find a slight jiggle is perfect, as the pie will continue to set as it cools.
- Allow the pecan pie to cool on a wire rack for several hours or, even better, overnight to ensure the filling is fully set. Slice and serve in thin slivers. I like to enjoy mine with a dollop of whipped cream for a classic finish!
