My take on The Pioneer Woman’s pecan pie recipe is, without a doubt, the best pecan pie I’ve ever made.
I read about Ree’s pecan pie on her blog and I even watched her make it on TV, so when my family asked me to bring pecan pie to our Thanksgiving dinner I knew worlds had collided, the heavens were about to open, and angels would start singing—fate had called upon my humble kitchen.
No? Too much? Okay.
And I really, really wanted to make her whiskey maple cream sauce to go with it, but there just weren’t enough hours in the day to allot time for a run to the liquor store.
The Pioneer Woman, I am not.
The family is going to love Thanksgiving dessert, that is if the pie lasts past 4 p.m. today…
- 1 pie crust (I buy pre-made pie dough in the fridge isle)
- 3 eggs, beaten
- 1 cup granulated sugar
- 3 tablespoons brown sugar
- 1 cup corn syrup
- 1/2 teaspoon salt
- 1/3 cup salted butter, melted
- 3/4 teaspoon pure vanilla extract
- 4 oz pecans, chopped
- 4 oz pecans, halved
- Preheat the oven to 350°F. Spread the pie crust in a 9" pie plate, crimp the edges.
- Pour the chopped and halved pecans evenly into the bottom of the pie crust, and then set it aside.
- In a large bowl, whisk together the eggs, sugars, corn syrup, salt, butter and vanilla.
- Pour the mixture over the pecans in the pie crust, and then bake the pie until it's almost no longer jiggly—about 1 hour and 10 minutes. If the edge of the crust looks like it's browning too quickly, put foil around the edge.
Allow the pie to cool before serving.
Adapted from The Pioneer Woman's pecan pie recipe.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 622Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 90mgSodium: 337mgCarbohydrates: 77gFiber: 3gSugar: 64gProtein: 6g