Joanna Gaines Pecan Pie

This rich, gooey Joanna Gaines Pecan Pie is made with chopped pecans, brown sugar, and dark corn syrup, ready in about 1 hour and 20 minutes. The filling forms a gorgeous crust of toasted nuts that shatters slightly to reveal the soft, caramel-like center beneath. I find it impossible to stop at just one slice.

Why This Classic Works

For years, I struggled to bake a pecan pie that did not turn out runny in the middle. I finally discovered that getting the right ratio of eggs to corn syrup is the secret to a firm but gooey slice.

Baking it until the center just barely jiggles ensures it sets perfectly as it cools. I learned the hard way that cutting into it too soon ruins the texture completely.

Joanna Gaines Pecan Pie Ingredients

• 1 unbaked 9-inch pie crust
• 1 1/2 cups pecan halves
• 1 cup packed light brown sugar
• 3/4 cup dark corn syrup
• 1/2 cup unsalted butter, melted and cooled
• 3 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 1/4 teaspoon kosher salt

How To Make Joanna Gaines Pecan Pie

1. Prep the Oven: Preheat your oven to 350 degrees F and place the unbaked pie crust into a 9-inch pie dish.
2. Mix the Wet Ingredients: In a large bowl, whisk together the brown sugar, dark corn syrup, melted butter, eggs, vanilla, and salt until smooth.
3. Add the Pecans: Stir the pecans into the wet mixture until they are completely coated.
4. Fill the Crust: Pour the filling mixture into the prepared pie crust, spreading the pecans out evenly.
5. Bake: Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle.
6. Cool: Let the pie cool completely on a wire rack for at least 3 hours before slicing.

Recipe Tips

• Toast the nuts: Briefly roasting the pecans before mixing them in brings out a deeper, richer flavor.
• Protect the crust: If the edges of your crust start browning too quickly, cover them with aluminum foil halfway through baking.
• Let it set: Cooling the pie completely is not optional; slicing it warm will cause the filling to run out.

What To Serve With Pecan Pie

A rich slice of this pie demands a generous scoop of vanilla bean ice cream to balance the sweetness. You can also serve it with a dollop of unsweetened whipped cream and a hot cup of black coffee.

How To Store

Keep leftover pie covered tightly with plastic wrap or foil in the refrigerator for up to four days. You can also freeze the fully cooled, wrapped pie for up to two months, thawing it overnight in the fridge before serving.

FAQs

Do I need to blind bake the crust?

For this recipe, you do not need to blind bake the crust. The long baking time ensures the bottom cooks through perfectly.

Can I use light corn syrup instead?

Yes, light corn syrup works perfectly fine. It will just yield a slightly milder, less molasses-forward flavor profile.

How do I know when the pie is done?

The edges should be completely puffed and set. The very center should jiggle slightly like gelatin when you gently shake the pan.

Nutrition

• Calories: 520
• Total Fat: 31g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 58g
• Protein: 5g

Try More Recipes:

• Joanna Gaines Almond Cookies
• Joanna Gaines Stuffed Mushrooms
• Joanna Gaines Brussel Sprout Salad Recipe

Joanna Gaines Pecan Pie

Recipe by Imen Dridi

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Joanna Gaines Pecan Pie with a rich, gooey filling, crunchy toasted pecans, and a buttery crust is ready in 1 hour 20 minutes. This foolproof holiday dessert is easy to whisk together and guarantees a stunning centerpiece for your Thanksgiving table.

Ingredients

• 1 unbaked 9-inch pie crust

• 1 1/2 cups pecan halves

• 1 cup packed light brown sugar

• 3/4 cup dark corn syrup

• 1/2 cup unsalted butter, melted and cooled

• 3 large eggs, lightly beaten

• 1 tablespoon vanilla extract

• 1/4 teaspoon kosher salt

Directions

• 1. Prep the Oven: Preheat your oven to 350 degrees F and place the unbaked pie crust into a 9-inch pie dish.
• 2. Mix the Wet Ingredients: In a large bowl, whisk together the brown sugar, dark corn syrup, melted butter, eggs, vanilla, and salt until smooth.
• 3. Add the Pecans: Stir the pecans into the wet mixture until they are completely coated.
• 4. Fill the Crust: Pour the filling mixture into the prepared pie crust, spreading the pecans out evenly.
• 5. Bake: Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle.
• 6. Cool: Let the pie cool completely on a wire rack for at least 3 hours before slicing.