Rich, buttery, and packed with crunchy pecans, this Pioneer Pecan Pie is the perfect mix of sweet and nutty flavors with a flaky crust.
You know how some foods just feel like home? That’s pecan pie for me. It’s the kind of dessert that brings people together, whether it’s Thanksgiving at Grandma’s, a Sunday potluck, or a random Tuesday when life just needs pie.
Funny thing is, I wasn’t always a pecan pie fan. As a kid, I thought it was too sweet, too rich—basically, just a weird nut pie that adults seemed obsessed with. But then one year, my mom pulled out a homemade pecan pie, still warm from the oven, and insisted I try a bite.
Game. Changer.
The buttery crust, the deep caramel-like filling, the crunch of toasted pecans—it wasn’t just sweet, it was balanced, warm, and full of flavor. From that moment on, I was hooked. Now, every time I make this Pioneer Pecan Pie, it takes me back to that first slice at my mom’s kitchen table. And let me tell you—this recipe? It’s the one you’ll keep coming back to.
Why You’ll Love This Pioneer Pecan Pie Recipe?
Not all pecan pies are created equal, and if you’ve ever had one that was way too sugary or had a soggy crust, you know what I mean. Here’s why this one stands out:
- Balanced Sweetness – It’s rich, but not cloyingly sweet. The brown sugar and butter give it depth, not just sugar overload.
- A Hint of Spice – A little cinnamon goes a long way in making this pie extra warm and cozy.
- Brown Butter Magic – Browning the butter (which takes all of 5 minutes) adds an insane level of flavor.
- No Runny Filling – The mix of eggs, flour, and heavy cream makes sure this pie sets up just right.
- Crunch in Every Bite – The pecans don’t just float on top; they’re everywhere, giving you that perfect gooey-but-crunchy contrast.
Ingredient Notes:
You know how some recipes just work? It’s all about the right ingredients. Here’s why each one matters:
- Pie Crust – Use homemade if you’re feeling ambitious, or just grab a store-bought one (no judgment, I do it too).
- Brown Sugar & White Sugar – Brown sugar = deep, caramel notes. White sugar = just the right amount of sweetness.
- Butter – You could just melt it, but if you brown it, you’ll get this nutty, toasty flavor that makes the pie next-level good.
- Eggs – The glue that holds everything together. No eggs? No pie.
- Flour – Helps thicken the filling, so you don’t end up with pecan soup.
- Salt & Cinnamon – Just a pinch makes all the flavors pop.
- Heavy Cream – Gives the filling a silky, luscious texture.
- Vanilla Extract – Because vanilla makes everything better.
- Pecans – You can use chopped, whole, or a mix of both. Just toast them first for max flavor.
Pro Tip: Want to make this pie extra fancy? Arrange whole pecans on top in a pretty pattern before baking. Looks pro, but takes zero extra effort.
How To Make Pioneer Pecan Pie?
Pecan pie looks fancy, but trust me—it’s one of the easiest pies you’ll ever make. Here’s how to do it:
Step 1. Prep the Crust
Preheat your oven to 375ºF (190ºC). Roll out your pie crust and gently press it into a 12 or 13-inch pie dish. If you want to get creative, use extra dough to cut out shapes for the edges.
Step 2. Mix the Filling
In a large bowl, whisk three eggs until foamy. This helps make the filling light but rich.
Now, melt (or brown) your butter and whisk it in. If you’ve never browned butter before, just cook it over low heat until it turns golden brown and smells nutty—it adds so much flavor.
Step 3. Add the Sweet & Spiced Goodness
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Stir in the brown sugar and white sugar until fully combined. Then, mix in the flour, cinnamon, salt, heavy cream, and vanilla extract. It should look glossy and smell amazing at this point.
Step 4. Fold in the Pecans
Gently stir in two cups of pecans, making sure they’re evenly distributed.
Step 5. Fill and Bake
Pour the filling into your prepared pie crust. If you’re going for extra presentation points, arrange some whole pecans on top in a nice pattern.
Bake for 40-50 minutes, or until the center is set and doesn’t jiggle when you shake the pie dish.
Step 6. The Hardest Part: Let It Cool
I know you want to slice it right away, but don’t! The pie needs at least two hours to set properly. Otherwise, it’ll be a delicious but gooey mess.
Storage Options:
- Room Temperature: Cover and keep on the counter for up to 2 days.
- Refrigerator: Store in the fridge for up to 4 days—just let it come to room temp before serving.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Variations and Substitutions:
Wanna switch things up? Try these tweaks:
- Bourbon Pecan Pie – Add 1-2 tablespoons of bourbon to the filling for a deeper, richer flavor.
- Maple Pecan Pie – Replace half the brown sugar with pure maple syrup.
- Chocolate Pecan Pie – Stir in ½ cup of dark chocolate chips before baking.
- Gluten-Free Version – Use a gluten-free pie crust and swap the flour for a 1:1 gluten-free blend.
What to Serve with Pioneer Pecan Pie?
Pecan pie is amazing on its own, but pair it with the right sides, and it’s even better:
- Vanilla Ice Cream – Hot pie + cold ice cream = perfection.
- Whipped Cream – Light, fluffy, and balances the richness.
- Caramel Drizzle – Over the top? Maybe. Worth it? 100%.
- Strong Coffee – The slight bitterness balances the sweetness perfectly.
Frequently Asked Questions:
Why is my pecan pie runny?
It probably wasn’t baked long enough. The filling should be fully set with no jiggle in the center.
Can I make this pie ahead of time?
Yep! It actually tastes better the next day after the flavors meld together.
Do I need to refrigerate pecan pie?
It’s fine at room temp for 2 days, but refrigerating it keeps it fresh longer.
This Pioneer Pecan Pie is cozy, nostalgic, and ridiculously delicious. Whether you’re making it for the holidays or just because (which I fully support), it’s guaranteed to be a hit.
So, what do you think? Are you making this ASAP? Got any fun variations? Let me know—I love hearing how your pies turn out!
<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!
Keep the Flavor Coming – Try These:
Pioneer Pecan Pie
Ingredients
- 1 pie crust homemade or store-bought (plus extra dough for decorating, optional)
- 1 1/2 c brown sugar
- 1/2 c white sugar
- 3/4 c 1 1/2 sticks unsalted butter, melted and browned (optional)
- 3 large eggs
- 1 1/2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 tbsp heavy cream
- 2 tsp vanilla extract
- 2 c pecans plus extra for garnish
Instructions
- Preheat the oven to 375º F. Get a pie dish that's either 12 or 13 inches in size and prepare it by placing the pie crust on it.
- If you'd like you can use any extra dough to create designs on the crust.
- In a bowl whisk the eggs until they become foamy. Then add melted butter (you can also choose to brown it if desired).
- Combine both sugars with the eggs and butter mixture until they are well mixed.
- Next incorporate the flour, cinnamon, salt, heavy cream and vanilla, into the mixture. Stir everything together until it is fully combined.
- Gently fold in the pecans into the mixture.
- Now pour this mixture into the pie crust.
- If desired you can add any additional dough decorations or more pecans on top for garnishing purposes.
- Place the pie in the oven. Bake it for around 40 to 50 minutes or until its center is set and not jiggly.
- After baking allow it to cool completely before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!