Pioneer Woman’s Pecan Pie

5.0(26)

Your eyes might just roll back into your head when you taste the sweet, custardy, sugary, almost caramely goodness of this pie. It's simple. It's hearty. It's basic. And it's just so good.

by Ree | The Pioneer Woman·published 2009-08-16

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DessertPie

Servings

Total time

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prep 15 min

Calories / serving

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Ingredients (9)

serves

1 whole Unbaked Pie Crust (I Use "sylvia's Perfect Pie Crust" Recipe
1 cup White Sugarsugar
3 Tablespoons Brown Sugarbrown-sugar
½ teaspoons Saltsalt
1 cup Corn Syrupcorn-syrup
¾ teaspoons Vanillavanilla
⅓ cups Melted Butter (salted)butter
3 whole Eggs, Beatenegg
1 cup (heaping) Chopped Pecanspecan

Instructions (6 steps)

01First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen.
02Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
03Pour chopped pecans in the bottom of the unbaked pie shell.
04Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

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Not rich — missing servings, total time, or calories.