This won both the Best of Show prize and first place in the nut category at the 2000 National Pie Championship of the American Pie Council.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup shortening
- 6 tablespoons cold water
- 1 teaspoon distilled white vinegar
- 4 eggs, lightly beaten
- ¼ cup packed brown sugar
- ¼ cup white sugar
- ½ teaspoon salt
- 1 cup light corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 tablespoon bourbon (Optional)
- ⅓ cup packed brown sugar
- 3 tablespoons butter
- 3 tablespoons honey
- 1 ½ cups pecan halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
- To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
- Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
- To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves – about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
- Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.
Nutrition Facts
| Calories | 848 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 12 g |
| Sodium | 553 mg |
| Sugars | 41 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
It was A Hit at my house. Thanks for sharing such a great recipe!!!
easy to make and delicious
Looks good so far! Will taste as soon as it cools.
Have made this so many times-it’s pretty much expected that I will bring this to family gatherings. Sometimes I make a bit more of the drizzle for those with a sweet tooth.
I made half recipe and made mini-tarts instead of a pie. My son liked it.
I made this pie for book club and everyone liked it. I made it exactly as written. I wish that I would have read the review that said to use a 10 inch pie plate because the topping will spill over in the oven. The crust was very easy to make and work with. I will make this recipe again and either use a 10 inch pie plate or short the filling a little to avoid a sticky oven.
It was so good the family asked if I would make at least 2 more for Christmas.
Looks good..
My first pecan pie since over 20 yrs. ago. Followed the recipe, excepting the bourbon because I had none, and the result was a spectacular presentation. Loved it because was not overly sweet. Next time will decrease pecans to 1 cup for topping. Just a note: as a new bride and fledgling cook, I was afraid to make a pecan pie because I thought you had to hand-arrange the pecans on top. Thought that was too much work. How silly, they float up and arrange themselves. I’ve come a long way since.
This pie was a huge hit at Thanksgiving. Very very good.
Made this as stated, except I didn’t have any bourbon on hand. It was delicious and my daughter, who stated she really didn’t like pecan pie, kept coming back for more!
Cannot wait to make this again. Got rave reviews from our dinner guests.
Very very nice! I made this because it made a bigger pie than my usual recipe. I liked the consistency and the crunchy glazed top. I did however prebake my crust just a little though.
This is my new “go to” holiday & dessert pie.
Incredibly delicious , reasonably easy to make . The only pecan pie I’ll make from now on
I don’t make changes to a new recipe until the second preparation. This one will remain unchanged. We liked it.
Was very easy to make and absolutely delicious!!!! Look forward to making more for the family during the holidays
used a deep dish pie pan. used a premade crust and rolled out.
For the record, I’m sure this pie is amazing if made by someone else. The top layer tasted amazing! The filling on the other hand…not so much. The only thing I deviated from on the recipe was using brandy instead of bourbon. The filling turned out bitter. I am willing to give this another shot though.
I received so many complements on this pie. It was gone in a day and I did not change a thing about the recipe. This will now be my “go to” pecan pie recipe.
This was my first time ever making Pecan Pie. My husband essentially begged for it. The pie wasn’t bad flavor wise. I think the crust needs to be a little better it was quite bland. I will probably try a couple others but overall flavor was good. I didn’t make any changes to the recipe