I love pecan pie. There is nothing like it, and no Christmas table should be without this lovely and delicious Southern treat.
For years, I’ve made a favorite recipe, Granny’s Pecan Pie Tarts. These are so delicious and so easy, but the tart shells are only sold in Wal-Mart. Since I am out of these shells and can’t seem to get to Wal-Mart for more, I decided to do a different pecan pie this year!
I decided to make Pioneer Woman’s pecan pie. She calls it “the pie that will make you cry,” so I couldn’t resist giving it a try!
The Pioneer Woman uses three sugars: white corn syrup (Karo), brown sugar, and white sugar. She emphasizes that chopped pecans make a better pecan pie, and I couldn’t agree more. I, too, am picky about using finely and uniformly chopped nuts in baked goods.
Most large seasonal bags of supermarket pecans labeled “chopped” are really more like “pieces” that are simply smaller than halves. I usually take a chef’s knife and just dice pecans until they are small and uniform in size. I don’t put pecans in a food processor, as I’ve had too many experiences where I pulsed too long and ended up with pecan flour.
The Pioneer Woman’s recipe calls for baking the pie covered for the first part of cooking, and then uncovered for the remainder. This pie takes quite awhile to set properly. I had to put mine back in the oven twice to continue baking it because the “jiggle” was too pronounced. I watched it very carefully both times after returning to the oven, as almost cooked pecan pie can burn quickly. I actually turned the oven off and left the pie inside, oven door open, for about 15 minutes to allow it to firm up completely without burning.
Pecan pie can be frozen or kept at room temperature for a few days before serving.
The pie looks fabulous, and I can tell that it is going to be a winner of a recipe! I can’t wait to cut into it on Christmas Eve. I’ll report back to let you know how it tastes. I hope all of you are getting lots done as we approach the holidays. Stay safe & savvy, and be blessed!
Pioneer Woman’s Pecan Pie
- 1 whole Unbaked Pie Crust
- 1 cup White Sugar
- 3 Tablespoons Brown Sugar
- ½ teaspoons Salt
- 1 cup Corn Syrup
- ¾ teaspoons Vanilla
- ⅓ cups Melted Butter (salted)
- 3 whole Eggs, Beaten
- 1 cup (heaping) Chopped Pecans
Preheat oven to 350 degrees.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour 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. (I used an aluminum pie crust shield after removing the foil.)
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!
Allow to cool for several hours or overnight. Serve in thin slivers.