The Pie That’ll Make You Cry: Pioneer Woman’s Legendary Pecan Pie
Experience the ultimate holiday pie with balanced sweetness, crisp nuts, and flaky crust.
The Pie That’ll Make You Cry: Ree Drummond’s Irresistible Pecan Pie
If you’re searching for a dessert that is both timeless and captivating, look no further than Ree Drummond’s iconic pecan pie recipe, lovingly christened ‘The Pie That’ll Make You Cry.’ As featured on The Pioneer Woman, this pie has become a staple for holiday tables and celebrations across America, combining gooey sweetness, crunchy pecans, and a flaky crust. Discover why this pie inspires devotion among fans and learn everything you need to bake it perfectly—every time.
Why This Pie Is Legendary
The appeal of the Pioneer Woman’s pecan pie lies in its simple yet perfectly balanced blend of flavors and textures. With its gooey center, crunchy pecan topping, and buttery crust, the pie delivers ultimate satisfaction in every bite. The use of three kinds of sweeteners—white corn syrup, brown sugar, and granulated sugar—ensures complex sweetness, while chopped pecans create the perfect texture and appearance.
- Classic Southern flavor profile: Perfect for holidays and special occasions.
- Versatile preparation: Easy-to-follow instructions fit for both novice and experienced bakers.
- Make-ahead friendly: Delicious whether served fresh or prepared in advance.
- A crowd-pleaser: Universally praised, even those indifferent to pie find themselves reaching for seconds!
Ingredients That Make the Difference
At the heart of this pie are simple pantry staples elevated with careful proportions and specific techniques. Here are the essential ingredients:
| Ingredient | Role in the Pie | Tips for Success |
|---|---|---|
| Unbaked Pie Crust | Base for the filling | Homemade crust gives superior flavor; store-bought works in a pinch |
| White Granulated Sugar | Sweetener; structure | Ensures clean sweetness |
| Brown Sugar | Rich, caramel notes | Adds depth and color |
| Corn Syrup | Gloss, chewiness | White (Karo) is preferred for color and neutral taste |
| Melted Salted Butter | Fat, flavor | Salted butter keeps balance |
| Eggs | Binder for the filling | Beaten smooth for even texture |
| Vanilla Extract | Floral aroma | Measure carefully—too much overwhelms |
| Chopped Pecans | Crunch, nutty flavor | Uniform chopping produces a polished texture and even crunch |
| Salt | Enhances flavors | Balances the sweetness |
Step-by-Step Instructions: Baking the Perfect Pecan Pie
Follow these steps to create Ree Drummond’s legendary pie that will bring joy to your holiday table or any special occasion.
- Prepare Your Pie Crust
- Use a homemade all-shortening or butter crust for best results; store-bought crust is acceptable for convenience.
- Fit the crust into a 9-inch pie pan, taking care with the edges. Don’t worry about perfection—rustic is charming!
- Preheat Your Oven
- Set oven to 350°F (175°C).
- Combine the Filling Ingredients
- In a large bowl, stir together granulated sugar, brown sugar, salt, corn syrup, melted butter, eggs (beaten), and vanilla extract.
- Mix thoroughly until uniform and smooth. Avoid licking the fork—saving every drop for the pie!
- Layer the Pecans
- Spread a heaping cup of chopped pecans evenly across the bottom of your unbaked pie shell. Fine and uniform pieces produce an appealing crunch.
- Pour the Filling
- Slowly pour the syrup mixture over the pecans, allowing the liquid to distribute evenly.
- Admire the beautiful, glistening raw pie for a moment before baking.
- Bake and Protect the Pie
- Cover the top and edges gently with aluminum foil or a crust shield. This prevents premature browning and burning.
- Bake for 30 minutes, then remove foil and continue for 20 more minutes. Total baking time ranges from 50 to 75 minutes, so monitor for excessive jiggling—if it shakes a lot when gently moved, cover again and bake another 20 minutes or until set.
- Golden brown exterior and set filling indicate readiness.
- Cool Completely
- Allow to cool for several hours—or ideally overnight. This ensures perfect slicing and allows flavors to meld.
- Serve in thin slivers—this pie is rich and satisfying!
Expert Tips for an Unbeatable Pie
- Uniform Nut Chopping: Finely chopped pecans create a beautiful, consistent texture without large gaps or hard pieces.
- Careful Vanilla Measuring: Use about 3/4 teaspoon vanilla—no more, or it might overwhelm the nuanced sweetness.
- Crust Shields & Foil: To avoid burned edges, use a pie crust shield or gently crimped foil for the first half of baking.
- Cool Completely: Never rush slicing—cooling ensures clean pieces and prevents a runny center.
- Customize Slice Size: Because the pie is sweet, offer smaller servings initially, especially during festive meals.
Why Chopped Pecans Are Superior
While some recipes call for whole pecans, Ree Drummond’s method prefers chopped pecans for these reasons:
- Even Distribution: Chopped pieces cover the pie evenly for consistent crunch.
- Better Flavor Release: Small pieces allow better syrup penetration, balancing gooey texture and crisp nuts.
- Polished Presentation: The pie looks finished and artisanal, with nuts embedded throughout the filling.
Serving Suggestions and Variations
Pecan pie is traditionally served at Thanksgiving, Christmas, and special gatherings. Here’s how to present it memorably:
- Classic: Serve plain or with a dollop of unsweetened whipped cream to cut the sweetness.
- With Ice Cream: Vanilla ice cream pairs perfectly with the rich filling.
- Make Ahead: Bake a day early and cover with plastic wrap once cooled.
- Mini Pies: Use tart shells for individual servings—fun for buffets or potlucks.
What others are reading
Common Mistakes and How to Avoid Them
- Overbaking: Monitor the pie’s jiggle in the center. It should wobble slightly—like set gelatin—but not ripple or slosh.
- Underbaking: If the center is runny after initial baking, cover and return to the oven for 10-20 minute intervals.
- Bland Nuts: Always use fresh pecans. If they taste stale or bitter, replace them—nuts are the star.
- Crust Shrinking: Chill your crust after fitting it in the pan to prevent shrinkage during baking.
- Cutting While Warm: Wait until fully cooled—premature slicing leads to a messy, runny pie.
Pioneer Woman’s Pecan Pie: A Story of Holiday Joy
Ree Drummond’s pecan pie has gained a devoted following beyond her own family table. Bloggers and home cooks acclaim its reliability and unmatched flavor. One fan proclaimed, “This pie truly is the best pie that has ever been created,” while another described it as “the pie that will make you cry.” The recipe has become an enduring holiday tradition, gracing tables for Christmas Eve, Thanksgiving, and countless birthdays.
Drummond herself humorously warns of post-holiday saddle bags and love handles: ‘But we won’t worry about that today. We’ll worry about that tomorrow…or at least once Thanksgiving is over.’
Frequently Asked Questions (FAQs)
Q: Can I use whole pecans instead of chopped?
A: Chopped pecans give a more uniform texture and integrated crunch. Whole pecans are decorative but may create uneven layers.
Q: What if my filling is still jiggly after baking?
A: Cover with foil and bake for an additional 10-20 minutes, checking every 5 minutes until it’s just set. The perfect pecan pie has only a slight wobble.
Q: Can I make this pie ahead of time?
A: Yes, pecan pie benefits from cooling fully and can be made the night before serving. Cover with plastic wrap or foil once completely cool.
Q: Why do I need to cover the crust during baking?
A: Covering the crust at the start helps prevent over-browning, especially since the sugar content in the filling can cause burning.
Q: Do I need to use light corn syrup, or can I substitute?
A: While light corn syrup is recommended for its neutral taste, some bakers successfully use maple syrup or golden syrup, though the flavor and color will change.
Q: How long does pecan pie keep?
A: Pecan pie keeps well for up to 3 days covered at room temperature, or up to a week refrigerated. For best texture, serve at room temperature.
Q: My pie filling seems too sweet. Is there a way to make it less so?
A: This pie is designed to be rich and sweet; however, balancing with a tart whipped cream or fresh fruit on the side can offset its richness.
Nutrition and Enjoyment
| Serving Size | 1 slice (1/8 pie) |
|---|---|
| Estimated Calories | 480 |
| Main Allergens | Pecans, eggs, wheat (crust), dairy (butter) |
| Freezable | Yes, up to 2 months (wrap tightly) |
Creative Twists
- Chocolate Pecan Pie: Stir in 1/2 cup mini chocolate chips for an extra layer of flavor.
- Bourbon Pecan Pie: Add 2 tablespoons bourbon to the filling for warmth and depth.
- Maple Syrup: Substitute maple syrup for half the corn syrup for a hint of earthiness.
Final Thoughts: The Community’s Favorite Pie
Whether you’re loyal to your grandmother’s handwritten recipe or eager to create new traditions, Ree Drummond’s pecan pie offers a tried-and-true method for consistent results and rave reviews. The playful tone and emphasis on not worrying about calories (until tomorrow!) remind us that baking for loved ones is about joy, comfort, and togetherness. So, make this pie your own, share a slice, and enjoy the rich legacy of The Pie That’ll Make You Cry.
Pecan Pie Frequently Asked Questions
Q: What makes this recipe a holiday classic?
A: Its balance of gooey filling, crunchy topping, and indulgent flavor have made it a go-to for Thanksgiving and Christmas gatherings everywhere.
Q: Is this pie suitable for beginners?
A: Yes, the steps are straightforward and forgiving—just watch the oven and cool completely before slicing!
Q: Can I freeze leftovers?
A: Absolutely—wrap slices tightly; thaw overnight before serving.
Q: How do I ensure my pie is set?
A: Bake until mostly firm with only a gentle wobble in the center, checking every 10 minutes for doneness towards the end.
Glossary of Key Terms
- Jiggly: Gentle movement in the center—not liquid, but soft.
- Syrup mixture: The blended sugars, eggs, butter, and vanilla that create the gooey filling.
- Crust shield: Foil or specialized tool that protects the crust’s edge from overbrowning.
Share Your Pecan Pie Story
Have you baked The Pie That’ll Make You Cry? What’s your favorite way to serve it, and do you have any personal tips for perfection? Leave your comments below and join the community of pie enthusiasts who make holidays—and every day—a little sweeter. Happy baking!
References
- https://www.familysavvy.com/pioneer-womans-pecan-pie/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9888/pecan-pie/
- https://theplantifulgardener.com/2020/12/22/making-the-pioneer-womans-the-pie-thatll-make-you-cry-pecan-pie/
- https://www.chowhound.com/1688852/ree-drummond-tip-pecan-pie/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9498/the-pie-thatll-make-you-cry/
- https://www.youtube.com/watch?v=uyxGaom73QE
Similar Articles
Read full bio of Sneha Tete
