This is how I envision the ideal pecan pie. The amount of crunchy nuts to sweet, sticky sweetness is just right. And the crust is delightfully crunchy because of the blind baking.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 10 |
| Yield: | 1 pecan pie |
Ingredients
- 1 prepared pastry dough for 9-inch pie
- 2 cups pecan halves
- 1 cup light brown sugar
- ½ cup butter
- ½ cup white sugar
- ½ cup light corn syrup
- 3 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs, whisked
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
- Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
- Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
- Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
- Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
- Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
- Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 314 mg |
| Sugars | 37 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This is a simple and easy-to-follow recipe. I make one change: replace the corn syrup with maple syrup. I like the slightly smokey flavor that maple syrup adds and it complements the bourbon nicely. It may not be authentically Southern, but it is a great taste.
This is a luscious pie. The only thing I did differently was I added the pecans to the sugar mixture before pouring them in the pie. It was perfect.
Absolutely delicious! I normally make another very high rated pecan pie on this site but the top crusts over and looks undesirable. This is very similar ingredient wise and has bourbon already which i add to the other one so win win! I did not change a thing but i did bake it just a little longer. Best pie ever!
A showstopper every time !
I’ve been making this one for a few years, and it’s always the star of the show. This time I decided to get a little crazy and not only actually add the bourbon, but I scaled everything up by half to better fit my deep-dish 9″ pie plate. I have no regrets. Pro tip: for beautiful slices that won’t break the pecans, flip the pie upside down onto a cutting board, and slice from the bottom. Then you can return the pie to the pie dish for serving.
Originally made this pie because it had the right amount of bourbon I do enjoy this recipe, but have made this enough times to decide I like more corn syrup and less molasses. This is especially a hit with Southern friends and some relatives who spent time in the South.
I’ve made this recipe 3 times now! It is always a big hit! Wonderfully delicious and simple enough for anyone to enjoy baking this treat.
Made this for Thanksgiving. Delicious! Didn’t change a thing.
Just left the bourbon out. Spot on perfect! I’m reminded every Thanksgiving and Christmas to bring this pie. Thanks Chef John!
I made this pie for Thanksgiving. I ate the whole pie!!!! Over a few days of course. This pie is absolutely delicious.
This pecan pie is excellent. As soon as I saw from the recipe that Chef John instructs to toast the pecans first I knew this was going to take this up a notch. Of course toasted/roasted nuts taste better than untoasted ones! I love how custardy this one turned out for me. I used chopped pecans only cuz I’m not a huge fan of pecans.
This is the second time I’ve made this pie recipe! I also made Chef John’s pie crust for this. This year I used a chocolate bourbon I had recently purchased! I don’t understand the negative reviews but it’s obvious that some cannot follow directions! If you did, you would have an amazing pie!
This is hands-down the best pecan pie I’ve ever eaten. My husband is obsessed with it! Definitely toast the pecans like the recipe instructs, and use the right kind of whiskey/bourbon. It’s only a tablespoon but it adds a lot of flavor. I used Wild Turkey Kentucky Straight Rye Whiskey. The only suggestion I have is to add the pecans directly into the sauce pan to coat them in the mixture before pouring it into the pie crust. It’s so much easier to coat them that way than gently trying to do so in the crust. You won’t be disappointed by this recipe!
Very good, Liubov loved it
I’ve never made a pie before and so I decided to finally give it a shot with this recipe. I nailed it. It was incredible. The problem is that it’s so good we ate all of it in two days and now I’m making another one. This could be a problem! Ha ha. Great recipe Chef John!
This pecan pie is amazing. Made it precisely as it calls for. The result is to die for. Chef John’s recipes are always excellent, a bit of work but it’s worth it.
Made this for Thanksgiving 2020 and the pecan pie lovers in my family loved it.; rating it as one of the best they had ever eaten. (Note: I did not use the bourbon.)
I substitute rum bourbon and soy milk for regular milk.
I love Chef John’s videos but never made any of his recipes. So I decided to make this pecan pie for Christmas Eve. I followed the recipe to the letter…and it was a total bust! Much too chewy and waaaaaay, way too sweet. No one touched it. So it went directly in the garbage. Luckily I had a lemon merengue ready too. If you’re looking for a pecan pie recipe, look past this one.
I made without preparing the empty crust. Filled the raw dough, then baked. I wish the eggs a lot so there’s lots of bubbles. SECRET INGREDIENT: sub almond extract at half the rate of vanilla extract. Everyone raves and asks what is that subtle, special flavor. Do the same substitution in cookies, cakes, etc. I used American Honey bourbon by Wild Turkey. I always have room in the filling for more pecans so I add more like the video suggests.
Followed the recipe and it was lovely!