Joanna Gaines’ Pecan Pie Recipe
A rich pecan pie made with brown sugar, corn syrup, salted butter, cinnamon, Ancho chili powder, pecans, and flaky pie crust.
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Servings: 8
Ingredients
- 1 c firmly packed brown sugar
- 1 c light corn syrup
- 3 tbsp salted butter melted
- 3 large eggs
- 2 tsp ground cinnamon
- 2 tsp Ancho chili powder
- 2 c pecan halves
- 1 prepared 9-inch pie crust
- Whipped cream, non-dairy whipped topping, or vanilla ice cream for serving
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 350°F.
Step 2: Prepare the Filling Base
- In a large mixing bowl, combine the firmly packed brown sugar, light corn syrup, and melted salted butter.
- Whisk until the mixture is smooth and fully combined.
Step 3: Add the Eggs
- Add the eggs to the sugar mixture.
- Whisk until the eggs are completely incorporated and the filling is smooth.
Step 4: Add the Spices
- Add the ground cinnamon and Ancho chili powder.
- Whisk until the spices are evenly distributed throughout the filling.
Step 5: Add the Pecans
- Fold the pecan halves into the filling.
- Stir gently until the pecans are evenly coated.
Step 6: Fill the Pie Crust
- Pour the pecan filling into the prepared 9-inch pie crust.
- Distribute the pecans evenly, if necessary.
Step 7: Bake Covered
- Cover the pie loosely with aluminum foil.
- Bake for 30 minutes.
Step 8: Finish Baking
- Remove the foil from the pie.
- Continue baking for 20 to 30 minutes, or until the filling is puffed around the edges and the center is almost set.
- The center should have a slight jiggle but should not appear liquid.
Step 9: Cool the Pie
- Transfer the pie to a wire rack.
- Allow it to cool for at least 2 hours before slicing.
Step 10: Serve
- Serve with whipped cream, non-dairy whipped topping, or vanilla ice cream, if desired.
- Store any leftovers in the refrigerator.
Notes
To make this Joanna Gaines’ Pecan Pie Recipe gluten-free, use a certified gluten-free 9-inch pie crust or homemade gluten-free pie dough. Confirm that the light corn syrup, brown sugar, salted butter, eggs, cinnamon, Ancho chili powder, pecans, and toppings are gluten-free and free from cross-contact. Some spice blends, nuts, and prepared toppings may be processed in facilities that handle wheat, so check labels carefully. Use clean utensils, a clean pie plate, and separate prep surfaces to prevent cross-contamination.