Paula Deen Pecan Pie

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Indulge in a slice of Southern comfort with this Paula Deen pecan pie. This dessert brings together a flaky crust, a lush brown sugar–pecan filling, and a glossy, caramelized topping. The balance of sweetness, buttery crunch, and a hint of cinnamon makes it a time-honored pecan pie with all the festive nostalgia you’d expect from a Southern kitchen. Whether you’re baking for the holidays, a family gathering, or just craving a taste of tradition, this recipe guides you every step of the way.

What Makes Paula Deen’s Pecan Pie Special?

Paula Deen’s take on pecan pie is simple, classic, and dependable. The recipe creates a custardy, rich base without overwhelming sweetness. Each forkful highlights the toasted nuts and deep caramel notes—thanks to the combination of brown sugar, light corn syrup, and melted butter. Cinnamon adds a gentle warmth, while vanilla boosts the aroma for a memorable finish. The result is a pie that’s both indulgent and easy to prepare, even for baking beginners.

Ingredients

This recipe divides into two main components: the pie and the caramel pecan topping. Each element is easy to prepare and can be made ahead for convenience.

For the Pie Filling

• 1 cup pecan halves or chopped pecans
  Use fresh pecans for the best flavor—pecans that are stored for too long can become bitter.

• 1 (9-inch) pre-baked pie crust
  Store-bought or homemade both work. The crust acts as a buttery foundation for the filling.

• 1 cup light corn syrup
  The syrup creates the signature pecan pie texture: gooey yet sliceable. Swap for dark corn syrup for deeper flavor and color if you like.

• 1 cup packed light brown sugar
  Brown sugar imparts richness and a slight hint of molasses.

• 3 large eggs
  These provide structure and help set the custard.

• 2 teaspoons vanilla extract
  Vanilla rounds out the sweet, nutty elements.

• ½ teaspoon ground cinnamon
  This spice brings subtle warmth.

• ¼ cup unsalted butter, melted
  Butter enriches the filling and keeps it smooth.

For the Caramel Pecan Topping

• ⅓ cup packed light brown sugar
• ¼ cup heavy cream
• 2 tablespoons unsalted butter
• ½ teaspoon ground cinnamon
• ½ cup chopped pecans

Preparing the Pie Crust

If you prefer a homemade crust, blend together 1¼ cups all-purpose flour, ½ teaspoon salt, ½ cup cold unsalted butter, and 2–4 tablespoons ice water. Chill, roll, and shape into your pie dish. Prick the base with a fork, cover with parchment, and fill with pie weights or dried beans. Bake at 350°F for 10 minutes, remove the weights, then bake for another 10 minutes. Let it cool before adding the filling.

Step-by-Step Instructions

1. Preheat and Arrange

Set your oven to 375°F (190°C). If you’re using a frozen or store-bought crust, pre-bake according to package instructions. Scatter the pecans over the bottom of the cooled shell to ensure even nut distribution in every slice.

2. Make the Filling

In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, cinnamon, and melted butter. Stir until smooth and glossy. Pour this custard over the pecans in the prepared crust. The nuts will rise and create an attractive, crunchy layer on top as the pie bakes.

3. Bake

Bake for 30 to 35 minutes. Check the center at 30 minutes; it should be puffed and just slightly wobbly—like a soft set jelly. The edges will pull away from the crust a bit. If the crust edges brown too fast, shield them loosely with strips of foil. Once baked, cool the pie completely on a wire rack; this step is crucial for neat slicing and a set filling.

4. Prepare the Caramel Pecan Topping

While the pie cools, make the caramel topping. In a small saucepan, combine brown sugar, heavy cream, butter, and cinnamon. Place over medium heat. Stir constantly as the butter melts and the sugar dissolves. Let it bubble gently for about 3 to 4 minutes, then fold in the chopped pecans. The mixture should be thick but pourable.

5. Finish the Pie

Drizzle the warm caramel pecan topping over the cooled pie, guiding it gently so it spreads evenly. The sauce will set slightly as it cools, giving the pie a glossy finish and extra richness.

Tips for Success

• Measuring Corn Syrup: Spray your measuring cup with nonstick spray to prevent sticking and make cleanup easy.
• Nut Placement: Arrange whole pecans on top for a decorative finish, or use chopped pecans for easier slicing.
• Custard Clarity: The pie is done when the edges are set and the center is just a touch jiggly.
• Crust Protection: If your crust threatens to burn, loosely tent the edges with foil as the pie continues baking.
• Serve Warm or Cold: Serve at room temperature or heat gently in a low oven for that fresh-baked aroma.
• Pairings: Vanilla ice cream, whipped cream, or even a drizzle of bourbon sauce take this pie to the next level.

Make-Ahead and Storage

Making Ahead

Prepare the pie a day or two in advance. After cooling completely, wrap tightly in plastic wrap and store in the refrigerator.

Freezing

Pecan pie freezes exceptionally well. Wrap the cooled pie tightly in plastic and then foil. Store in a freezer-safe bag for up to 3 months. When ready to serve, thaw overnight in the fridge and refresh in a 325°F (160°C) oven for 10 minutes.

Frequently Asked Questions

Can I use maple syrup instead of corn syrup?

Yes, pure maple syrup or golden syrup can sub in for corn syrup, but expect a more pronounced, slightly different flavor. Avoid pancake syrup.

How do I keep my pie filling from being runny?

Ensure your oven is fully preheated, and let the pie bake until the edges are set and the center is just barely jiggly. Cool completely before slicing.

Is it better to use whole or chopped pecans?

Whole pecans make for a pretty presentation, but chopped pecans distribute more evenly and make the pie easier to cut.

Nutritional Snapshot

Here’s a glance at the typical nutrition for one slice (based on 8 servings):

These values will vary depending on crust and serving size, but pecan pie is a special treat best enjoyed in moderation.

Serving and Presentation Ideas

• Garnishes: Add extra pecan halves or a pinch of sea salt on the caramel for visual appeal and flavor.
• Plating: Slice with a hot, dry knife for neat wedges.
• Holidays: This pie works beautifully for Thanksgiving, Christmas, or any special occasion.

Paula Deen’s pecan pie is pure Southern hospitality in dessert form. Each bite offers crunch, caramel, and a buttery, golden crust. The recipe is versatile—swap in local nuts, try different syrups, or infuse a hint of orange zest for your own twist. Above all, it’s about enjoying the process and sharing a classic, satisfying pie with family and friends. Once you bake it, you’ll see why this recipe is a staple on so many tables across the South.