Joanna Gaines’ Pecan Pie Recipe
A rich and flavorful pecan pie made with brown sugar, corn syrup, cinnamon, ancho chili powder, and pecans in a flaky crust—perfectly sweet with a subtle kick.
8 Servings
Ingredients
- 1 cup firmly packed brown sugar
- 1 cup light corn syrup
- 3 tablespoons salted butter melted
- 3 large eggs
- 2 teaspoons ground cinnamon
- 2 teaspoons ancho chili powder
- 2 cups pecan halves
- 1 9-inch pie crust store-bought or homemade
- Whipped cream non-dairy whipped topping, or vanilla ice cream, for garnish
Instructions
Preheat the oven.
- Set the oven to 350°F (175°C) and position a rack in the center.
Prepare the filling.
- In a large mixing bowl, combine the brown sugar, light corn syrup, and melted butter. Whisk until the mixture is smooth. Add the eggs one at a time, whisking well after each addition. Stir in the ground cinnamon and ancho chili powder. Gently fold in the pecan halves until evenly coated.
Assemble the pie.
- Pour the prepared filling into the pie crust, smoothing the top with a spatula. Cover the pie loosely with aluminum foil to prevent over-browning of the crust and nuts.
Bake the pie.
- Place the pie in the oven and bake for 30 minutes. Carefully remove the foil and continue baking for an additional 20 to 30 minutes, or until the filling is puffed around the edges and the center is nearly set. The center may still appear slightly jiggly, which is normal.
Cool and serve.
- Transfer the pie to a wire rack and allow it to cool completely for at least 2 hours before slicing. Serve with whipped cream, non-dairy topping, or vanilla ice cream.
Notes
To make this recipe gluten free, use a certified gluten-free pie crust or prepare a homemade gluten-free crust with a blend of almond flour, rice flour, or gluten-free all-purpose flour. Ensure all other ingredients, such as corn syrup and spices, are verified gluten free.