| Level: | Intermediate |
| Total: | 6 hr |
| Prep: | 40 min |
| Inactive: | 4 hr 30 min |
| Cook: | 50 min |
| Yield: | 1 pie; 8 servings |
Ingredients
- 4 tablespoons unsalted butter, cubed
- 3 1/2 ounces pecan halves or pieces
- 6 ounces all-purpose flour, plus extra for rolling
- 1/2 teaspoon kosher salt
- 2 tablespoons ice water
- 2 tablespoons bourbon, chilled
- 3 large eggs
- 3 1/2 ounces sugar
- 6 ounces golden syrup
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 8 ounces Spiced Pecans, recipe follows, coarsely chop 6 ounces and leave the remaining 2 ounces whole
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried ground orange peel
- 1 pound pecan halves
- 4 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons packed dark brown sugar
- 2 tablespoons water
Instructions
- To make the crust: Chill the butter in the freezer for 15 minutes.
- Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
- To assemble and bake the pie: Heat the oven to 350 degrees F.
- Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
- Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
- Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
- Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1101 |
| Total Fat | 89 g |
| Saturated Fat | 18 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 10 g |
| Sugar | 26 g |
| Protein | 14 g |
| Cholesterol | 116 mg |
| Sodium | 460 mg |
Reviews
Has anyone tried to freeze this in advance?
The cumin is an issue. Next time, I’ll skip it. The rest is golden.
The designated rack and space in the oven should be noted in the recipe by Alton. There is no direction on which rack the pie should be baked. The bottom rack is typical placement to ensure the bottom crust does not turn out soggy. Alton….please confirm!
Followed the recipe exactly. I was worried about the filling not setting up since it came out of the oven completely liquid, but it set up perfectly as it cooled. Make sure you use a thermometer and confirm that it is at least 200 degrees in the center. Crust may seem dry as you’re rolling it out, but it is basically shortbread and not traditional pie crust. It comes out perfect! My only criticism would be that the cumin was a bit dominate in the spiced pecans. I would probably use less or even leave it out next time. Golden Syrup is a definite upgrade from the usual corn syrup. You really notice a pleasant difference in the sweetness. Much cleaner with no corn syrupy aftertaste.
Wow what a delicious pie; thanks Alton!
I have loved this recipe since the first time I made it 5 years ago. I have tweaked it over the years, but just a little by adding 1/4t Jamaican Allspice and 1/4t cumin to the spice mix for the pecans and using one tablespoon water and one tablespoon bourbon for the pecans as well. I’ve also used phyllo and made little cups by pressing squares of phyllo into mini muffin pans and done little pecan pie tartlets…so yummy! Thanks Alton for always making wonderful dishes! Bon appetité!
It’s great!
Delicious, satisfying, and a delight to make!
The only pecan pie recipe I’ve ever tried. Works great. Just have to follow the directions.
I’ve made this pie several times and it turns out great every time. I do not make the spiced pecans, I buy the candied ones from WM. This pie is a lot of work but totally worth it! I use a spring form pan for my crust, and it’s a show stopper on the table. You can double the pie just adjust your times and maybe use a thermometer to get those eggs set.