Paula Deen Pecan Pie Easy Recipe

This sweet, nutty, southern treat is heaven in a bite. Paula Deen’s pecan pie is a classic Southern dessert that’s perfect for the holidays. It’s filled with a rich custard made with brown sugar, corn syrup, and plenty of pecans. The pie crust is flaky and buttery, and the whole thing is topped with buttery caramel pecan. It’s wonderfully rich and decadent, but the recipe is surprisingly plain and simple. You can have this pie on the table in no time at all! Nothing beats the goodness of a homemade pie. And since this is Paula’s recipe, you know it’s a winner!

Paula Deen Pecan Pie

Paula Deen’s pecan pie uses a blend of corn syrup, brown sugar, and cinnamon to create a rich and decadent custard filling. Of course, this filling is filled with lots of pecans. And not only is it filled with pecans, but topped with them, too! That’s right, this pie is drizzled with a luscious topping of chopped pecans covered in a rich caramel sauce. Nestled in a flaky and buttery crust (which, you don’t have to make from scratch), this pie is the ultimate dessert. Fun fact: pecans are indigenous to North America. That said, it only makes sense to serve pecan pie for the holidays.

Ingredients

For the Pie

Pecan Pieces – The buttery, nutty star of the pie. The pecans aren’t just in the filling, but also in the caramel topping. Pecans, pecans everywhere! Be sure to use fresh pecans. They go stale and rancid fast.Pre-Baked Pie Crust – Homemade or store-bought, totally your call. Corn Syrup – Apart from the sticky sweetness, corn syrup also helps bind the filling. Paula Deen uses light corn syrup, but you can also try dark for a richer flavor and a deep amber hue.Brown Sugar – It’s important to use brown sugar here because the molasses in it bring out more of the flavor of the pecans.Eggs – They bind the ingredients together, enabling the ingredients to form a rich and moist pie filling.Vanilla – The best dessert flavor enhancer!Cinnamon – For warmth, aroma, and flavor.Melted Unsalted Butter – For a silky smooth texture and a rich flavor.

For the Cinnamon Caramel Pecan Topping:

Brown Sugar – For a deep, caramelized sweetnessCinnamon – For warmth, aroma, and flavor.Melted Butter – For a rich and buttery caramel topping.Heavy Cream – For thickening the caramel.Chopped Pecans – The star of the show must be present in both the filling and the topping!

How to Make Paula Deen Pecan Pie

Prep the oven and pie shell. Preheat the oven to 375 degrees Fahrenheit. If making your own pie crust, do it now! Par-bake it to keep it from getting soggy. Arrange the pecan pieces on the bottom of the pie shell.
Make the custard filling. Combine the corn syrup, brown sugar, eggs, vanilla, cinnamon, and melted butter.
Bake the pie. Bake the pie in the preheated oven for 30 minutes. You know it’s done when the custard has risen above the edges of the crust. Allow the pie to cool completely.
Make the cinnamon pecan caramel. While waiting for the pie to cool, combine the brown sugar, melted butter, heavy cream, cinnamon, and chopped pecans in a saucepan over medium heat. Cook the mixture, stirring constantly until the sugar is dissolved and a smooth, thick sauce is formed.
Garnish, serve, and enjoy! Drizzle the caramel over the cooled pie. Serve it with ice cream, if available. Dig in!

Tips for Making the Best Pecan Pie

If you know how to make pie crust from scratch, great. If you don’t or aren’t in the mood to, just use store-bought!Spray the measuring cup you’ll use for the corn syrup to keep it from sticking.Can’t find corn syrup anywhere? Replace it with honey, maple syrup, golden syrup, or agave instead. Do not substitute with pancake syrup. It’s way too thin.Use a glass dish to bake the pie in. That way, you can check the status of the crust as it bakes.If you notice the crust browning too quickly while baking, cover the edges with strips of foil.For a richer flavor and a beautiful amber hue, use dark corn syrup instead of light.You’ll know the pie is done when the center looks puffed up but just a little bit jiggly/ The outer edges should be set.Make the pie extra scrumptious with a dollop of whipped cream or vanilla ice cream.

In case you want to ensure that the crust gets nice and crisp, and not soggy at all, blind-baking it is a great option. It basically means to bake the crust halfway through. This firms it up enough that it can hold the custard filling without turning into a sad, soggy mess. Here’s how to do it:

Line an unbaked pie crust with parchment paper or aluminum foil. Fill it up with pie weights. If you don’t have them, uncooked rice and dried beans make good alternatives.
Bake the crust at 350 degrees Fahrenheit for 10 minutes. Remove the weights and lining, and bake it for 10 more minutes.

How to Make Ahead

Bake the pie 1 to 3 days ahead of time. Let it cool completely, cover it with plastic wrap, and refrigerate it. Take it out of the fridge 1 hour before you plan to serve it. If you still want to bake the pie on the day of, just prepare the crust, filling, and topping and store them in separate containers. Assemble the pie and bake whenever you’re ready.

How to Freeze Pecan Pie

Because it freezes well, pecan pie is the perfect make-ahead dessert. Make at least 3 pies at a time, pop them in the freezer, and serve at last-minute get-togethers! To freeze, wrap the pie in plastic wrap and foil. Place it in a freezer-safe bag and freeze. Frozen pecan pie will keep well for up to 3 months. Thaw the pie in the fridge overnight and bring it to room temperature. For that freshly baked effect, warm it in the oven for 10 to 15 minutes.