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Pecan pie is a timeless classic, especially during the holiday season. We’ve tested many different pecan pie recipes over the years, experimenting with various ingredients like chocolate, maple syrup, molasses, and even corn syrup. But you know what? You don’t need corn syrup to make a delicious pecan pie!

Introducing our Pioneer Pecan Pie – a name that captures both its nostalgic appeal and the fact that it’s made without corn syrup. With a combination of brown sugar, white sugar, butter, and eggs, this pie has it all – a crispy and crunchy top layer, a gooey bottom layer, and a depth of flavor that will leave you craving more. Thanks to a touch of salt, it’s also not overly sweet, allowing you to indulge in not just one, but two slices without feeling overwhelmed.

The best part? This recipe is easy enough for anyone to tackle. So don’t be intimidated – prepare to wow your family and friends with your very own pioneer pecan pie!

Pioneer Pecan Pie – Recipe

Serves: 8-10

Total Time: 1 hour 15 minutes

You’re making mealtime meaningful.

100% of the Share to Care sponsor fees fund meals for families in need. Learn More

Ingredients

• 1 pie crust, homemade or store-bought (plus extra dough for decorating, optional)
• 1 1/2 cups brown sugar
• 1/2 cup white sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and browned (optional)
• 3 large eggs
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 2 cups pecans, plus extra for garnish

Preparation

1. Preheat the oven to 375º F. Roll out the pie crust to a 12 or 13-inch circle, large enough to fit a springform pan or tart or pie dish.
2. Gently place the dough in the pan, pressing it into the bottom and sides, and trimming any excess.
3. Optional: Cut out pie dough flowers or other designs to decorate the crust later.
4. Place the pie dish in the fridge until ready to fill.
5. In a large bowl, beat the eggs until foamy and fluffy, then beat in the browned butter.
6. Once combined, beat in the brown and white sugar until the sugar granules are dissolved.
7. Sprinkle in the flour, cinnamon, and salt, then stir in the heavy cream and vanilla extract.
8. Once fully incorporated, fold in the pecans, then pour the mixture into the pie crust.
9. Decorate the pie crust with any pecans or cut-outs you made earlier.
10. Place the pie pan in the oven and bake for 40-50 minutes, or until the center is just set and no longer jiggly.
11. Remove from the oven and let cool completely before serving.

Recipe adapted from Bakerita