08/14/2025
"Pecan Pie Prep Time: 15 minutes Cook Time: 50–70 minutes Total Time: 1 hour 5 minutes Servings: 12 Cuisine: American Difficulty: Easy Ingredients 1 whole unbaked pie crust (9-inch) 1 cup granulated sugar 3 tablespoons brown sugar ½ teaspoon salt 1 cup light corn syrup ⅓ cup melted salted butter 3 whole eggs, beaten ¾ teaspoon vanilla extract 1 heaping cup chopped pecans Instructions Prepare the Pie Crust: Place your unbaked pie crust into a 9-inch pie pan. Preheat the Oven: Preheat your oven to 350°F (175°C). Mix the Filling: In a large bowl, stir together the granulated sugar, brown sugar, salt, corn syrup, melted butter, beaten eggs, and vanilla extract until well combined. Assemble the Pie: Pour the chopped pecans into the bottom of the unbaked pie shell. Then, pour the syrup mixture over the top of the pecans. Bake the Pie: Cover the top and crust lightly with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for an additional 20 minutes. If the pie is still very jiggly in the center, cover it again with foil and bake for an additional 20 minutes or until set. Baking times can vary, so keep an eye on the pie to prevent overbaking. Cool the Pie: Allow the pie to cool for several hours or overnight to let the filling set properly. Serve: Slice the pie into thin slivers and serve. Notes Corn Syrup: Light corn syrup is used for a milder flavor, but dark corn syrup can be substituted for a more robust, molasses-like taste. The Pioneer Woman Pecans: Use raw pecans, as they will toast during baking. Chopped pecans create a uniform, crunchy topping, but pecan halves can be used for a different presentation. Crust: There's no need to pre-bake the crust for this recipe, as the long baking time ensures it's fully cooked. Serving: Let the pie cool completely before slicing to ensure clean cuts and a set filling. Storage: Store the pie in the refrigerator due to the egg content. It can sit out at room temperature for up to 2 hours before serving. Freezing: The pie freezes well. Once cooled, wrap it tightly in plastic wrap and foil, and freeze for up to three months. Thaw in the refrigerator overnight before serving"