| Level: | Easy |
| Total: | 4 hr |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- Basic Pie Crust, recipe to follow
- 1 1/4 cups packed light brown sugar
- 3/4 cup light corn syrup
- 4 tablespoons unsalted butter
- 5 tablespoons aged Kentucky bourbon
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 tablespoon pure vanilla extract, preferably Bourbon vanilla
- Scant 2 cups jumbo pecan halves (about 7 ounces)
- Whipped cream or vanilla ice cream, for serving
- 1 cup pastry flour
- 1/2 teaspoon fine sea salt
- 1/2 cup cold unsalted butter, cut into 1/4 inch cubes
- 2 tablespoons ice water
Instructions
- Roll out the dough on a floured surface to a thickness of about 3/8 inch. Line a 9-inch pie dish with the dough, bringing it fully up the sides. Trim off any excess dough and crimp the edge. Place the pie dish in the refrigerator to allow the dough to firm up.
- Preheat the oven to 325 degrees F.
- Combine the sugar, corn syrup, butter, bourbon, and salt in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Reduce to a simmer and cook for 2 minutes. Remove from the heat and let the mixture cool to lukewarm.
- In a medium bowl, whisk the eggs and vanilla together and then add the cooled bourbon syrup mixture. Continue whisking until fully incorporated.
- Place the pecans in a single layer on a baking sheet lined with parchment paper and bake for 5 minutes. Be careful not to let them burn. This will give the pecans a toasted flavor. Allow to cool.
- Raise the oven temperature to 375 degrees F. Remove the pie dish from the refrigerator and fill it with the cooled pecans. Pour over the bourbon syrup mixture, completely covering the pecans.
- Bake for 10 minutes, reduce the temperature to 325 degrees F, and continue to bake for about 40 minutes, until set. Remove from the oven and place on a wire rack to cool completely. Serve each slice with whipped cream or a scoop of ice cream.
- Sift the flour and salt into a large bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture is the consistency of pea-sized crumbs. Slowly add the cold water 1 teaspoon at a time, mixing just until a lightly moist dough is formed. The amount of water needed can vary; it can be more or less than the full amount.
- Divide the dough in half and form into two balls. Tightly wrap each ball in plastic wrap and place in the refrigerator until needed. The dough should rest for at least 1 hour.
- When ready to use, remove the dough from the refrigerator, allow to rest for 10 minutes, and unwrap. On a lightly floured surface, roll out the dough as directed in individual recipes. For the best results, always work with cold dough.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 534 |
| Total Fat | 30 g |
| Saturated Fat | 11 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 2 g |
| Sugar | 48 g |
| Protein | 5 g |
| Cholesterol | 94 mg |
| Sodium | 280 mg |
Reviews
This recipe was AMAZING! This is the 2nd year in a row that I have made this pie. I followed the recipe for the filling exactly (I used a store bought pie crust) and it turned out perfectly the first time. I did cook it a little longer than stated because it didn’t look set yet. My oven tends to run a little cooler than the temp to which it is set. It was a big hit with my guests as well. The bourbon flavor was pronounced, but not overwhelming and really added depth to the dish. Thanks for the emotion, Sunny! Your reaction is the only reason I looked up the recipe and I’m glad I did.
This has become the requested pecan pie for holidays and any special occasions. I only used 3 TBS of bourbon because 5 made it too strong.
Love this recipe for pecan pie! Bourbon is nice and pronounced, which puts this to next level pecan pie. I will definitely make this again. Thanks Sunny for your expression- that was so touching and I REALLY had to make it after seeing this on the show.
I watched Chef Grant make this on an episode of the Kitchen and had to try it. I used a ready made pie crust but otherwise followed the recipe exactly. It turned out perfect. Not too sweet. Amazing texture. The bourbon gives it a nice flavor without being too boozy and toasting the pecans adds a great little something extra. This is a keeper for sure and will be added to all of my holiday meals.
I haven’t made this pie yet but I’m going to. My question is we have kids that will eat this pie so how do I cook the alcohol out of it?
Great recipe!
Excellent recipe! Made it for Thanksgiving and among numerous pies and other desserts, it was the first to disappear. I will make this again!
OMG this was the best pecan pie.
Very flavorful felt a little buzz from the bourbon lol
I will absolutely make this again
And Sunny tearing up made me say I have to try this.
Best pecan pie recipe ever! This was a huge hit at Thanksgiving and will be come a regular on our table! The only change I will make is to rough chop the majority of the pecans and leave the halves for the top as it was a bit of a challenge to cut into servings – but the pie was gone so fast it really didn’t matter!
This was a very good recipe. I loved how easy and straightforward it was. I smoked it though for about 30 mins and wow!!! This will be a staple in our home from now on.