Easy Pioneer Pecan Pie (No Corn Syrup!)




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


Preheat oven to 375º F
(You’re preheating because you are baking pie. One of the most common cakes and pie fails happens when you don’t preheat your oven. It’s when the cake/pie is all crusty and done on the outside but it’s nowhere near done on the inside. So, this is an important step you cannot afford to skip.)

Roll out pie crust to a 12 or 13-inch circle, big enough to fit a springform pan or tart or pie dish.
Gently place dough in pan, pressing into the bottom and sides of pan and trimming excess.

(Before you do this actually, you need to line the pan with something. Simple greasing would and should do, in order to avoid sticking, if you’re into that kind of thing, and you don’t like to spend quality time trying to get you pans clean after you’re through with the pie. Some people like to use parchment paper, though I wouldn’t personally recommend that for Pioneer Pecan Pie, or any kind of pie, really. But another thing that works in order to avoid – or more precisely, to mitigate – such sticky situations, is cooking spray. So, go ahead and grease up that pie dish or/and spray it up with cooking spray to prevent excessive stickiness!)

Optional: cut out pie dough flowers or other designs to decorate crust later.
(This is all part of the aesthetics. Often, it’s not enough for food to just taste good. It might have to look good too. Of course, even if you don’t decorate it, the Pioneer Pecan Pie is still going to look mouthwatering, but you might want to put it on Instagram or something; in which case we actually demand that you decorate it, and maybe give us a mention for this amazing recipe.)

Place pie dish in fridge until ready to fill.
For the filling- In a large bowl, beat eggs until foamy and fluffy, then beat in browned butter.
Once combined, beat in brown and white sugar until sugar granules are dissolved

(That mixer would definitely come in handy here. It’ll make it faster too, and you won’t have to expend so much effort on this.)

Sprinkle in flour, cinnamon and salt, then stir in heavy cream and vanilla extract.

Once fully incorporated, fold in pecans, then pour mixture into pie crust.

Decorate pie crust with any pecans or cut outs you made earlier.
(We advise you to get creative here, especially since you’ll be giving us a mention.)

Place pie pan in oven and bake for 40-50 minutes, or until center is just set and no longer jiggly.
Remove from oven and let cool completely before serving.
Dig in and enjoy!