Description
This classic Pecan Pie recipe features a buttery, flaky homemade crust filled with a rich, gooey pecan filling sweetened with brown sugar and corn syrup, flavored with bourbon and vanilla. Perfect for holiday gatherings or any special occasion, this pie serves 10 to 12 people and combines crunchy pecans both in the filling and as a decorative topping.
Ingredients
Scale
For the Pie Crust
- 1¼ cups plain white flour (all-purpose flour)
- ¼ tsp salt
- 2 tsp white sugar
- 115 g (1 stick) unsalted butter, cold and cut into 1cm (â…“”) cubes
- 2.5 – 3 tbsp ice cold water
For the Filling
- 1¼ cups pecans (for decorating the top)
- 1¼ cups pecans (for the filling)
- 3 eggs
- 1 cup (200g) brown sugar, packed
- 60 g (4 tbsp) unsalted butter, melted
- ¾ cup (185 ml) light corn syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 tbsp bourbon (or rum, marsala, or other liquor of choice; optional)
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the plain white flour, salt, and white sugar. Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice cold water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: Remove the chilled dough from the refrigerator and on a lightly floured surface, roll it out into a circle slightly larger than your pie pan. Carefully transfer the dough to the pan, trimming any excess edges and crimping the rim decoratively. Place the crust back in the refrigerator to firm while preparing the filling.
- Prepare the Filling: In a large bowl, whisk together the eggs, brown sugar, melted butter, light corn syrup, vanilla extract, salt, and bourbon until smooth and well combined.
- Assemble the Pie: Scatter 1¼ cups pecans evenly over the bottom of the chilled pie crust. Pour the filling mixture over the pecans, spreading it evenly. Arrange the remaining 1¼ cups pecans decoratively on top of the filling to create an appealing pattern.
- Bake the Pie: Preheat your oven to 350°F (175°C). Place the pie on the middle rack and bake for about 60 minutes, or until the filling is set and slightly puffed with a golden top. To prevent over-browning, you can loosely cover the pie crust edges with foil halfway through baking if necessary.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This cooling period allows the filling to set properly. Serve at room temperature or slightly warmed with whipped cream or ice cream as desired.
Notes
- For substitutions, you can use light maple syrup or golden syrup instead of corn syrup, but the texture and flavor may vary slightly.
- If you omit the bourbon or other liquor, the pie will still be delicious; it adds a subtle depth of flavor.
- Chilling the dough before baking helps prevent shrinkage and results in a flakier crust.
- Use fresh, high-quality pecans for the best flavor and texture.
