This is a Pecan Pie recipe worthy of making for any and every occasion. It’s a super simple, perfect, classic pecan pie. The filling is amazing. Be careful though- you’ll want to dig in with a spoon and eat it all!
Let’s just get one thing straight here. I’m completely and utterly, hopelessly, terribly pie-challenged. I can make a pie, sure… but it’s not usually the beautiful sort of pie that you might see from seasoned bakers. Because of this, I have a bit of Pie Phobia. I sincerely *want* to make gorgeous pies to share with the world, but I rarely do since I apparently have pie problems.
This Pecan Pie recipe comes from Ree Drummond’s new book: The Pioneer Woman Cooks: A Year of Holidays.
Here’s how you make this crazy-delicious Pecan Pie! >> First things first, you make Ree’s recipe for Perfect Pie Crust. It’s really easy to make, and it really does deliver “perfect,” as promised.
Then you just dump a heaping cup of chopped pecans into the crust.
The gooey stuff comes next. Mix all of the gooey stuff together and pour it over the pecans. Here’s the fun part. Ree explains that the pecans will float to the top. So my son and I sat there and watched…
…and they floated to the top! Now you cover the pie with some foil, bake for about 35 minutes, then pull off the foil and bake for about another 30 minutes.
Pecan Pie- Ta Da! Okay, I know it’s not a perfect pie, but remember I said I was Pie-Challenged?!! No one cares that my pies aren’t the most gorgeous thing on the block because they always end up tasting great. this one is grab-a-spoon-and-dive-in-and-JUST- TRY-to-take-a-single-bite delicious!
Oh thank you, Pioneer Woman, for an amazing recipe. It will be perfect for Thanksgiving and Christmas and other pie- worthy events. I was so excited to eat it that I couldn’t even get a clear photo in the end. I may have eaten this for breakfast and lunch too. Darn pie. Darn calories. Darn horrible metabolism.
Here is Ree’s new book: The Pioneer Woman Cooks: A Year of Holidays. It’s one of the books you’re going to want to have on your shelf. Ree’s style is to show you step-by-step preparation photos of every recipe. In this book, she plows through most holidays of the year and shares some goodies for each one. Here are a few examples:
- Thanksgiving Feast: Turkey Brine, How to Roast a Turkey, Perfect Mashed Potatoes, Skillet Cornbread, Broccoli- Wild Rice Casserole, Caramel Apple Pie
- SuperBowl Sunday: Potato Skins, Spicy BBQ Whiskey Sliders, Chipotle Chicken Chili, Dr. Pepper Cupcakes
- Easter: Hot Cross Buns, Glazed Easter Ham, Asparagus with Dill Hollandaise, Sigrid’s Carrot Cake
- Cinco de Mayo: Blackberry Margaritas, Homemade Tortillas, Beef and Chicken Fajitas, Zesty Lime Rice, Dulce de Leche Brownies
I could keep going and going, but you get the idea- everything sounds so good! I’ve made so many of Ree’s recipes over the years, and they always turn out to be a big hit with my family. So I TRUST this lovely, generous and beautiful lady completely. Oh yeah, and she’s an old friend from way back… from those early days of blogging when us bloggers banded together for companionship and comradery. We have all remained good friends and it has been fun to watch Ree take off in all different directions of popularity for sure 🙂
- 1 cup light corn syrup
- 1 cup granulated white sugar
- 1/4 cup packed brown sugar
- 3 large eggs, beaten
- 1/3 cup (2/3 stick) butter, melted and slightly cooled
- 1/2 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1 heaping cup finely chopped pecans
- 1 9-inch unbaked pie crust, fitted into a pie pan (edges crimped)
- Preheat oven to 350 degrees F.
- In a large bowl, combine the corn syrup, sugar, brown sugar, eggs, butter, salt and vanilla. Whisk until totally combined. Place the chopped pecans in the bottom of the pie crust. Pour the sticky mixture right over the top.
- Cover the pie in foil and place it on a baking sheet. Bake the pie for 35 minutes. Remove the foil, then bake for 25 to 30 minutes more, being careful not to burn the crust or the pecans. (If it seems to be browning too quickly, cover it with foil again.)
- The pie should not be overly jiggly when you remove it from the oven. If it is, just continue baking it in 5-minute intervals until it's done. Let the pie cool before slicing it into wedges. Serve with sweetened whipped cream, if desired.
- Try Ree's recipe for Perfect Pie Crust (it really is perfect)
Disclosure: There are Amazon affiliate links included within this post. I was given a copy of The Pioneer Woman Cookbook for review and had permission to share a recipe from the book. All opinions shared are my own.