Kentucky Pecan Pie

READY IN: 40mins
Recipe by looneytunesfan

A delicious pie my mom used to make.

Top Review by TJW2725

This recipe kicks! I just ate my first piece and it is to die for, thanks to your mum! I used 3 eggs, doubled the oats and nuts, and used maple syrup instead of corn syrup. Didn't use bourbon as I didn't have any, but will do it next time. It is a keeper, and I will definitely make this again.

Ingredients Nutrition


  1. Heat oven to 375ºF.
  2. Make Best Flaky Pastry.
  3. Beat sugar, margarine, corn syrup, bourbon, salt and egg product in large bowl with hand beater.
  4. Stir in pecans, oats and chocolate chips.
  5. Pour into pastry-lined pie plate.
  6. Cover edge with 2-to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  7. Bake 40 to 50 minutes or until set.
  8. Cool 30 minutes.
  9. Refrigerate about 2 hours until chilled.
  10. Mix flour and salt in medium bowl.
  11. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
  12. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  13. Gather pastry into a ball.
  14. Shape into flattened round on lightly floured surface.
  15. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches.
  16. Fold pastry into fourths; place in pie plate.
  17. Unfold and ease into plate, pressing firmly against bottom and side.
  18. Trim overhanging edge of pastry 1 inch from rim of pie plate.
  19. Fold and roll pastry under, even with plate; flute as desired.

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