With a hint of crunch on top of a gooey filling, this Pioneer Woman pecan pie is a total classic. And it only requires a few steps to make it at home!
While pumpkin pie is a classic for any Thanksgiving dinner menu, pecan pie is right up at the top of the list along with it. This Pioneer Woman pecan pie is a traditional recipe, made with sugar, corn syrup, butter and eggs. All it needs is a dollop of fresh whipped cream.
Can’t get enough pecan desserts? Try these pecan sandies cookies, too.
How to Make Pioneer Woman Pecan Pie
Molly Allen for Taste of Home, Getty Images
Ree Drummond’s pecan pie recipe couldn’t be any simpler. It requires just a few steps to put together and fill the pie. After that, you can let the oven do all the work!
Ingredients
- 1 unbaked pie crust
- 1 cup white sugar
- 3 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon pure vanilla extract
- 1/3 cup salted butter, melted
- 3 eggs, beaten
- 1 cup chopped pecans
Editor’s Tip: Make toasted pecans to give the pie extra flavor.
Tools You’ll Need
Directions
Step 1: Prepare your pie crust
Molly Allen for Taste of Home
Use your favorite homemade pie crust recipe or store-bought dough. Roll out the dough and place it in a pie plate. Once the dough has been placed in a pie plate, poke the bottom with a fork for venting.
Step 2: Mix the filling
Molly Allen for Taste of Home
Preheat the oven to 350°F. In a bowl, add the white sugar, brown sugar, salt, corn syrup, vanilla extract, melted butter and eggs. Whisk to combine until smooth.
Step 3: Fill the pie crust
Molly Allen for Taste of Home
Spread the chopped pecans in the pie crust in an even layer. Pour the filling mixture over top. The pecans will rise to the top within a few seconds.
Step 4: Time to bake!
Molly Allen for Taste of Home
Carefully place the pie in the oven. Bake for at least 50 minutes until set. Depending on your oven, you may need to cover the pie to avoid too much browning while baking. You may also need to bake your pie for additional time. The pie is ready when the filling just barely jiggles.
Once baked, remove the pie from the oven and allow it to fully cool for several hours before serving. Serve with homemade whipped cream if desired. Don’t forget to refrigerate your pecan pie!
Here’s What I Thought
Molly Allen for Taste of Home
Digging your fork into a slice of this pecan pie is truly an experience. First thing’s first, the texture is second to none. Because the pecans rose to the top, a slight crunch formed. Breaking through that crunchy top layer brings you to the gooey filling, and then to the flaky crust serving as the perfect base. It’s a layered experience making this pie not just about flavor but all about mouthfeel as well.
The flavor is rich and sweet with plenty of caramel notes. To me, pecans bring plenty of flavor to the table on their own, and this recipe captures that. There’s no need to cover them in sugar and make it too sweet. The flavor of the pecans gets to stand on its own, with an appropriate amount of sugar to back it up.
When baking, be sure to vent your pie crust by poking a few holes to avoid any pitfalls. And certainly keep an eye on your bake time. If you have a thick-enough pie crust, you may not need to cover it to avoid too much browning. But it all depends on your oven. The pie may be done in 50 minutes, or it may require more time. Either way, be sure that when you remove it from the oven you allow it to cool. This gives time for the filling to fully congeal to offer that ooey-gooey texture in every bite that we all love.
Don’t forget to check out more of our favorite Thanksgiving recipes!
Caramel Pecan Desserts You’ll Go Nuts Over
1 / 19
Taste of Home
Layered Turtle CheesecakeAfter receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. —Sue Gronholz, Beaver Dam, WisconsinShop NowLove turtles? Try these turtle-inspired recipes.
Caramel-Pecan Apple PieYou'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia, to my granny's table. —Jean Castro, Phoenix, Arizona
Go to Recipe
Praline Ice CreamIf you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. —Julia Register, Huntersville, North Carolina
Go to Recipe
Homemade Turtle CandiesI am a self-taught candy maker through trial and error. This turtle candy recipe is a favorite of friends and family. —Carole Wiese, New Berlin, Wisconsin
Go to Recipe
Caramel-Pecan Cheesecake PieIn fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. —Becky Ruff, Monona, Iowa
Go to Recipe
Taste of Home
Caramel Apple BarsThese bars make an excellent fall dessert. We like to warm individual servings in the microwave and serve with a scoop of vanilla ice cream. It quickly became a family favorite; maybe it'll become one of your family's, too. —Carol Stuber, Osawatomie, Kansas
Go to Recipe
Taste of Home
Chocolate Caramel WafersTo keep my holiday cooking quick, I've come to rely on fast recipes like this one. The crunchy-chewy tidbits are our youngster's favorite.
Go to Recipe
Caramel Pecan CheesecakeI created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. —Deidre Sizer, Cedarville, Ohio
Go to Recipe
Chocolate Caramel Pecan CookiesThis is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas
Go to Recipe
Caramel-Pecan Apple SlicesHere's a warm, decadent side dish for fall or winter brunches. Ready to eat in only 15 minutes, the apples are also good alongside a pork entree or spooned over vanilla ice cream. —Carol Gillespie, Chambersburg, Pennsylvania
Go to Recipe
Heavenly Praline CakeA moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas
Go to Recipe
Caramel Pecan ShortbreadMy grandchildren look for Grandma's "candy bar cookies" every Christmas. I recommend doubling the recipe for these sweet treats because they go so fast. —Dorothy Buiter, Worth, Illinois
Go to Recipe
Taste of Home
Caramel Pecan Ice Cream DessertMy mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts—especially this one! —Mary Wright, Morriston, Ontario
Go to Recipe
Taste of Home
Caramel Apple CupcakesBring these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. —Diane Halferty, Corpus Christi, Texas
Go to Recipe
TMB Studio
Pecan Caramel CandiesSalty and sweet, these candies are the perfect little snack. Form a kitchen assembly line with your kids, and the making becomes just as fun as the eating. —Julie Wemhoff, Angola, Indiana
Go to Recipe
Taste of Home
Turtle CookiesOur special education class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. —Debbie Ethridge, Bentonville, Arkansas
Go to Recipe
Turtle Tart with Caramel SauceBetween the creamy chocolate filling, crunchy nut crust and gooey caramel sauce, this tart has a whole lot to love. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. —Leah Davis, Morrow, Ohio
Go to Recipe
Taste of Home
Caramel Pecan PieThis is hands down the best pecan pie—it’s so good, it’s scary! I’m making it for Thanksgiving because there will be others around to share it with me. Here’s the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. —Larry Crowder, Grand Blanc, Michigan
Go to Recipe
