PIONEER PECAN PIE

Ingredients

For the filling:

• 1 cup light corn syrup
• 1 cup packed light brown sugar
• ½ cup (1 stick) unsalted butter, melted
• 3 large eggs
• 1½ teaspoons pure vanilla extract
• ¼ teaspoon salt
• 1½ cups pecan halves or chopped pecans

For the crust (or use 1 unbaked 9-inch deep-dish pie crust):

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, chilled and cut into cubes
• 3–4 tablespoons ice water

Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare the pie crust:
   • In a large bowl, combine flour and salt.
   • Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs.
   • Add ice water 1 tablespoon at a time until dough just comes together.
   • Form into a disc, wrap in plastic, and chill for 30 minutes.
   • Roll out and fit into a 9-inch pie plate. Crimp edges as desired.
3. Make the filling:
   • In a medium bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
   • Stir in pecans.
4. Pour the filling into the prepared crust.
5. Bake for 55–65 minutes, or until the center is set and a knife inserted comes out mostly clean. If the crust is browning too quickly, cover edges with foil.
6. Cool completely before slicing to allow the filling to set—about 2 hours.

Optional: Serve with whipped cream or vanilla ice cream for extra indulgence!

Let me know if you’d like a version using maple syrup instead of corn syrup or a gluten-free crust!