Brown sugar, corn syrup, butter, eggs, cinnamon, ancho chili, and pecans make Joanna Gaines’ Pecan Pie Recipe unforgettable.

You ever have one of those moments in the kitchen where you think, “Hmm, this could either be brilliant or a total disaster”? That was me the first time I made Joanna Gaines’ Pecan Pie Recipe. I grew up in a family where pecan pie was treated almost like a family heirloom—nobody touched Grandma’s recipe. No one dared. It was just one of those untouchable traditions, you know?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

But then I’m flipping through a cookbook and I see Joanna’s version with ancho chili powder in it. Chili… in a pie. I actually laughed out loud. My first thought was, “There’s no way Aunt Linda would approve.” (Spoiler: she didn’t, but more on that later). Still, I couldn’t resist. It sounded just odd enough to be genius.

When I pulled that pie out of the oven, the whole kitchen smelled like caramel and roasted nuts, but with this warm, almost smoky edge I wasn’t expecting. The first bite—oh man—it was like all the usual pecan pie sweetness, but with this cozy little kick at the end. Not spicy, not weird, just… layered. My husband looked at me like, what did you put in this? and then, of course, went back for seconds. The kids inhaled theirs like it was candy. Even Aunt Linda, the pie purist, gave it a side-eye before admitting, “It’s… different. Not bad.” Which, coming from her, is basically a rave review.

Here’s a quick peek at what’s inside:

Why You’ll Love This Joanna Gaines’ Pecan Pie Recipe?

Look, there are a million pecan pie recipes out there. But this one? This one stands out. What I love about Joanna Gaines’ Pecan Pie Recipe is that it doesn’t try too hard—it’s still the gooey, nutty pie we all know. But that mix of cinnamon and ancho chili powder adds just enough intrigue to make people pause mid-bite. And honestly, isn’t that the fun part of cooking? Taking something classic and giving it a twist that makes folks ask, “Wait, what’s in this?” while they’re licking the fork clean.

Ingredient Notes:

Let’s break it down real quick because the lineup here is short and sweet (literally):

Brown Sugar – Brings that deep, caramel-y flavor pecan pie is famous for.
Corn Syrup – Keeps the filling glossy and gooey. No substitutes here unless you’re okay with a different texture.
Butter – Salted butter all the way. It keeps the pie from tipping into “too sweet” territory.
Eggs – Use room temperature eggs so the filling sets up nice and smooth.
Cinnamon & Ancho Chili Powder – The secret duo. Cinnamon makes it cozy, chili powder adds that little smoky warmth.
Pecans – The real star. Toast them first if you’ve got the patience—it’s worth it.
Pie Crust – Store-bought or homemade, either works. No shame in shortcuts.

How To Make Joanna Gaines’ Pecan Pie?

Alright, let’s actually make this thing.

Mix the filling. Grab a big bowl. Whisk brown sugar, corn syrup, and melted butter together until it looks glossy. Add in your eggs one at a time (don’t rush this part), then stir in the cinnamon and chili powder. Finally, fold in those gorgeous pecans.
Fill and cover. Pour everything into your pie crust and cover loosely with foil. Trust me, you don’t want burned nuts on top.
Bake. Into the oven at 350°F it goes—30 minutes covered, then uncover and bake another 20–30 minutes. You’re looking for the edges to puff and the center to be almost set. Don’t panic if it still jiggles a little—it’ll firm as it cools.
Cool (the hardest part). Let it rest at least 2 hours. I know, torture. But this is how you avoid a runny mess when you slice it. Then go wild—top it with whipped cream, Cool Whip, or a big scoop of vanilla ice cream.

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Storage Options:

If you actually have leftovers (unlikely, but hey), wrap the pie up and stash it in the fridge. It’ll keep for about 4 days. You can also freeze slices—just wrap tight and thaw in the fridge overnight. A quick zap in the microwave brings it back to life.

Variations and Substitutions:

Want to play around a bit? Here’s what I’d try:

Swap ancho chili powder for cayenne if you’re brave enough for actual heat.
Use maple syrup in place of part of the corn syrup for a richer flavor.
Mix in other nuts—walnuts, almonds, whatever you love.
Try it in a graham cracker crust for something more rustic.

What to Serve with Joanna Gaines’ Pecan Pie?

This pie is already rich, so keep things simple on the side:

Whipped cream (classic and easy).
Vanilla ice cream (cold + warm = magic).
A strong cup of coffee (balances all that sweetness).
Or, if you’re feeling extra festive, a small glass of bourbon.

Frequently Asked Questions:

Can I make it ahead of time?
Yep. Honestly, it tastes even better the next day. Just let it cool, cover it, and pop it in the fridge overnight.

Does it actually taste spicy?
Nope. The chili powder is more of a background warmth than anything fiery. Most people won’t even notice—it’s subtle.

Can I use a frozen crust?
Absolutely. Just thaw it first so it bakes evenly.

So yeah, that’s the magic of Joanna Gaines’ Pecan Pie Recipe. It’s familiar but a little daring, sweet but not boring. Honestly, it might just win over even the pecan pie purists at your table. Give it a try and let me know—are you sticking with tradition, or are you ready to spice things up?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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