The Pioneer Woman’s Perfect Pecan Pie
My take on The Pioneer Woman’s pecan pie recipe is it’s, 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 Food Network.
So, when my family asked me to bring pecan pie to our Thanksgiving dinner one year, 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? Haha, ok, yep.
Truth is, even though I’ve made a lot of pie over the years, I’ve only made pecan pie once. It turned out good, but I didn’t want to just make a good pie, I wanted to make Ree’s pie.
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.
Oh well. 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…
The Pioneer Woman's Perfect Pecan Pie
My take on The Pioneer Woman's pecan pie recipe is it's, without a doubt, the best pecan pie I've ever made.
- 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
Last Updated on November 20, 2021 by Liza Hawkins
Great site. A lot of useful information here. I’m sending it to some friends!
Thank you for reading!
I’m so excited and a little scared. I’ve never made pecan pie but when my husband sat for 2 days shelling pecans he picked he asked if I would. Well,it turned out perfect. Yum,thank you
Oh, that’s fantastic!!
This recipe seems so easy. However, the ingredients list 4 oz chopped and 4 oz halved pecans. The instructions say to put the chopped pecans in bottom of plate; what do you do with the halved ones??
GREAT catch, Linda! The directions should have read to include both types of pecans, not just the chopped. I’ve corrected it! (And, yes, it’s soooo easy and sooooo good.)
The pioneer woman never mentioned if she used a regular pie plate or a deep dish pie plate. What did you use for this delicious pie?
I used a regular 9″ pie plate, not a deep dish. Happy baking!
What if I wanted to add bourbon will it change anything in the recipe and how much should I use?
Hi Luana – I bet bourbon would add great flavor! As for how much, not sure. I’d probably start with 1/8 cup, or maybe browse around a few recipes to see what other creators have done.
I just soaked the pecans in a honey whiskey 2 oz in 8oz total of pecans
Did you find this was enough pecans? It is basically 1 cup combined when most other recipes call for 1.5 cup pecans. Just wondering your thoughts on this?
Hi Meredith! I thought it turned out great with 8oz total. That said, you could easily add more if you want a nuttier mix (I’d probably go with adding more of the chopped ones). Let me know if you give that a try!
It does say to put pieces and halves in lol read again
Hi Sheila! Yes, that’s correct — you use both types!