Recipe by Audrey M
This pie has a wonderful taste. The bourbon doesn't over power the pie.
Top Review by valentine0202
This is the best pecan pie recipe I have ever made -- including my mom's, which is saying a lot! My only tweak was to use a pie crust shield to cover the crust edge after baking the filled pie for 10 minutes. The crust came out just the right shade of brown. Thank you for posting!
- 1 butter pie dough or 1 shortening pie dough
- 1⁄2 cup packed light brown sugar
- 3 large eggs
- 1 cup dark corn syrup
- 2 tablespoons unsalted butter, melted
- 1 tablespoon Bourbon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 1⁄2 cups loosely coarsely chopped pecans
Directions See How It's Made
- Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
- Position a rack in the bottom third of the oven and preheat to 400 degree.
- Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
- Bake until the pastry seems set, about 15 minutes.
- Remove the foil and set the pie shell aside on a baking sheet.
- Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
- Arrange the pecans in pan and pour in the filing.
- Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
- Transfer the pie to a wire cooling rack.
- Let stand until warm, or cool completely.
- Store, covered, at room temperature for up to 2 days.
- Serve at room temperature.
- The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
- Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
- Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.