Dive into a scrumptious blend of brown sugar, white sugar, melted butter, eggs, flour, cinnamon, heavy cream, vanilla extract, and, of course, abundant pecans with our Pioneer Pecan Pie! Who knew no corn syrup could taste this good?
Oh, how I reminisce about the holidays at grandma’s old wooden house. Among the many pies that would grace the table during the holidays, her Pioneer Pecan Pie was a legend. The pie stood out, not only for its golden-brown crust and luscious filling but also for what it lacked: corn syrup. I once curiously asked her, “Why is it called the Pioneer Pie?” She chuckled and said, “It’s a nod to the good old times when folks didn’t have fancy stuff like corn syrup. They relied on simple, wholesome ingredients. Plus, ‘pioneer’ has a nice ring to it, doesn’t it?” Grandma’s stories and her pie recipes are the treasures I hold close. And now, I share this Pioneer Pecan Pie with you, a slice of my heritage.
Why You’ll Love Pioneer Pecan Pie:
Our Pioneer Pecan Pie isn’t just another pie; it’s an heirloom, a salute to simpler times.
While most pecan pies drench themselves in corn syrup, ours stands tall with the rich flavors of brown sugar, vanilla, and cinnamon.
It’s not only about the mouth-watering taste, but the pie also boasts a perfect texture balance, from the flaky crust to the creamy, nutty filling.
Add to that the playful dance of the optional browned butter and you have a pie that’s a timeless classic, yet remarkably distinct.
Ingredients Notes For Pioneer Pecan Pie:
When opting for a pie crust, choose one that’s buttery and flaky, as it complements the rich pecan filling. As for the butter, browning it isn’t just a quirky addition; it lends a nutty aroma and depth to the pie. Using both brown and white sugars gives the pie its unique caramel-like flavor, while the dash of cinnamon adds a touch of warmth. Don’t skimp on the vanilla extract; it’s the silent hero that rounds off the flavors. And of course, use fresh, plump pecans. Remember, they’re not just an ingredient but the star of this pie!
Easy-to-Follow Steps To Make Pioneer Pecan Pie:
Step 1: First things first. Set that oven roaring to 375º F. While it heats up, roll out that delicious pie crust you’ve got, aiming for about a 12 to 13-inch circle. You want it perfect for your pie or tart dish.
Step 2: Gracefully lay that dough into the pan. Make it snug against the bottom and sides. If there’s any excess, just give it a trim.
Step 3: Feeling artsy? Use any leftover dough to craft cute little shapes for that personal touch on your pie. Grandma used to make little stars.
Step 4: Let your pie crust chill in the fridge. It’s like a short spa moment before the big bake.
Step 5: On to the filling! Start by beating those eggs till they’re as fluffy as clouds.
Step 6: Gently blend in the optionally browned butter.
Step 7: Now, whisk in the white and brown sugars until they melt away, lost in the eggy-buttery wonder.
Step 8: Time for the aromatic trio – sprinkle in the flour, cinnamon, and salt. Follow this up with the heavy cream and vanilla extract for a rich, velvety touch.
Step 9: Finally, fold in those majestic pecans. Pour this golden concoction into the waiting pie crust.
Step 10: Adorn your pie with those dough decorations from Step 3. Place this beauty into the oven, and let it bake for about 40-50 minutes. When it’s set and not playing the jiggly-wiggly dance, you know it’s done.
Step 11: As eager as you may be to dive in, let the pie cool down. Let the flavors meld and settle. Your taste buds will thank you!
Once you’ve had your fill (if that’s even possible with such a pie!), any leftovers can be stored in the refrigerator for up to 4 days. If you’re thinking longer-term, wrap the pie tightly in plastic wrap and aluminum foil, and freeze for up to two months. When the craving strikes, thaw overnight in the refrigerator and enjoy!
Variations and Substitutions:
While the Pioneer Pecan Pie is fabulous as is, feel free to jazz things up! Swap out heavy cream for coconut milk for a tropical twist. Or replace the vanilla with bourbon for an adult kick. If you’re not a fan of browned butter, use regular melted butter. For a bit of texture contrast, try a mix of chopped and whole pecans. Play around and make it your own, but always remember to cherish each bite, just as I cherish grandma’s tales!
Pioneer Pecan Pie
- 1 pie crust either prepared from scratch or procured from a store; additional dough may be reserved for decorative purposes if desired
- 1 1/2 cups of brown sugar
- 1/2 cup of granulated white sugar
- 3/4 cup of unsalted butter browning is optional but recommended for enhanced flavor
- 3 large eggs
- 1 1/2 tablespoons of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1 1/2 tablespoons of heavy cream
- 2 teaspoons of pure vanilla extract
- 2 cups of pecans additional pecans may be reserved for garnishing purposes
- Begin by preheating the oven to 375º F. Concurrently, roll out the pie crust into a circle measuring approximately 12 or 13 inches in diameter to suitably fit a springform pan, tart pan, or a traditional pie dish.
- Carefully position the dough in the chosen pan, ensuring it adheres to the bottom and the sides uniformly. Excess dough beyond the rim should be neatly trimmed.
- For those inclined to enhance the presentation, utilize any residual dough to craft decorative shapes. These can later be placed atop the pie prior to baking.
- To maintain its form, refrigerate the prepared crust until the filling is ready.
- In a suitably sized mixing bowl, whisk the eggs until they achieve a foamy consistency.
- Gradually introduce the browned butter (or regular melted butter) into the eggs, ensuring thorough integration.
- Subsequently, incorporate both the brown and granulated white sugars, ensuring they dissolve completely.
- Methodically add the flour, ground cinnamon, and salt to the mixture. Follow this by introducing the heavy cream and pure vanilla extract, making certain all elements are uniformly mixed.
- Carefully fold in the pecans to the mixture, ensuring even distribution.
- Pour the prepared filling into the refrigerated pie crust. If decorative dough shapes were crafted earlier, position them atop the filling at this stage.
- Transfer the pie to the preheated oven and allow it to bake for a duration of 40-50 minutes. The pie is deemed ready when the center solidifies and no longer displays a liquid-like motion.
- Once removed from the oven, it is imperative to allow the pie to cool to room temperature prior to serving.