Prep 25 mins
Cook 1 hr 15 mins
I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.
- 1 unbaked pie shell (8-1/2 inch to 9 inch)
- 118.29 ml pecan pieces
- 3 eggs
- 177.44 ml sugar
- 59.14 ml brown sugar
- 236.59 ml corn syrup
- 29.58 ml butter, melted and cooled
- 7.39 ml vanilla extract
- 22.18 ml Bourbon (optional)
- 0.59 ml salt
- 236.59 ml pecan halves
- Dry roast the 1/2 cup of pecan pieces in a 300 degree F oven until dark; keep an eye on them so they don't burn, though. I start checking after 5 minutes and check frequently after that. When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces. Set aside.
- Preheat oven to 350 degrees F.
- Beat eggs in a large bowl until frothy. Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces. Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
- Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350 degrees F for about 40 minutes.
- Reduce oven heat to 325 degrees F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
- Remove from oven and allow to cool thoroughly before serving.
Super tasty pie! Love the addition of the toasted pecans---this makes a big difference in the taste! We love pecan pie, but this recipe made it even better! Made as directed and will be making again! Thanks so much for posting Angie! Made for Bargain Basement tag game.