Ree Drummond's Pro-Tip For Perfect Pecan Pie

Smaller pecans make for cleaner slices

Ree Drummond's pecan pie recipe is quite traditional, except for her unique method of chopping pecans. The Pioneer Woman blends white and brown sugar, salt, corn syrup, vanilla, butter, and eggs to form a rich, custard-like filling. In a choice she admits on her blog might be controversial among pecan pie enthusiasts, Drummond skips the usual decorative nut topping and instead places the chopped pecans at the bottom of the crust. The sweet syrup is then poured over the layer of pecans, leaving the top unadorned.

While many chefs embellish their pecan pies with a neat arrangement of pecan halves or a random assortment of whole pecans that become coated in the caramelized custard, Drummond believes her straightforward approach results in a crunchier and more manageable pie than those topped with large, unwieldy pieces. The Pioneer Woman firmly supports her version, claiming it is rich, uncomplicated, and a beloved choice in her household.

More pro pecan pie tips

Drummond's pie creation is cleverly titled "The Pie That'll Make You Cry," and whether it's due to its delightful crunchy and gooey texture or because you might be taken aback by her unique take on a classic, you should definitely consider making her pie the sweet highlight of your next BBQ.

If you're hesitant to fully embrace the change, think about a combination. Some pecan pie recipes suggest using a blend of coarsely chopped and whole pecans to achieve a more interesting texture. Once your pecans are perfectly prepared, gently incorporate them into the batter with a spoon, as an electric mixer can overly crush the nuts.

Like many traditional pecan pie recipes, Drummond's approach relies on eggs to bind the filling. While your freshly baked pie may look and smell incredible on your kitchen counter, be sure to refrigerate any pecan pie made with eggs (regardless of whether you opt for finely chopped nuts or a topping of toasted pecan halves).