Total Time
50mins
Prep 15 mins
Cook 35 mins

This is a variation on the bourbon pecan pie from a book called Cookwise. Note: the butter and salt are added in two parts so read the directions carefully. This pie bakes up high with a rich, velvety custard. It's worth the extra steps!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. Roast the pecan pieces on a baking sheet in the center of the oven for 8 minutes.
  3. While the pecans are hot, stir in 2 tablespoons butter and 1/8 teaspoon salt.
  4. Raise the oven temperature to 400 degrees F (204 degrees C).
  5. Boil 1 cup corn syrup, 3/4 cup brown sugar, 4 tablespoons butter, and 1/8 teaspoon salt in a medium size, heavy saucepan on medium heat for 3 minutes.
  6. Remove from the heat and let cool for 2 minutes.
  7. Stir together the arrowroot and water in a small bowl.
  8. Stir in 2 teaspoons vanilla.
  9. Stir this mixture well into the hot syrup.
  10. Stir the eggs and egg yolks together in a large bowl, then stir the hot syrup in a little at a time.
  11. Sprinkle pecan pieces over prebaked crust.
  12. Pour the filling over the pecans and bake in the lower third of the oven for 35 minutes.

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