📝 About This Recipe
This quintessential Southern masterpiece features a silky, custard-like filling nestled within a shatteringly flaky, buttery crust. Unlike overly sweet versions, this recipe balances the deep caramel notes of dark brown sugar with a hint of smoky bourbon and a touch of sea salt. It is a celebration of the majestic pecan, offering a sophisticated crunch that has made it a staple of American holiday tables for generations.
🥗 Ingredients
The All-Butter Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into small pieces)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Fine sea salt
- 3-4 tablespoons Ice water (very cold)
The Rich Pecan Filling
- 2 cups Pecan halves (fresh and toasted)
- 3 Large eggs (at room temperature)
- 1 cup Dark corn syrup (for deep molasses flavor)
- 1/2 cup Dark brown sugar (packed)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 tablespoon Pure vanilla extract
- 1 1/2 tablespoons Bourbon (optional, for depth)
- 1 tablespoon Flour (to help stabilize the custard)
- 1/4 teaspoon Salt
Optional Garnish
- 1 cup Heavy cream (whipped to soft peaks)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just starts to come together. Do not overwork. Form into a flat disk, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 6-8 minutes until fragrant. Let them cool completely.
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4
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer it to a 9-inch pie plate, trim the edges, and crimp decoratively. Chill the shell in the freezer for 15 minutes while you prepare the filling.
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5
In a medium bowl, whisk the three eggs until well combined. Add the dark corn syrup, brown sugar, melted butter, vanilla, bourbon, flour, and salt. Whisk until the mixture is smooth and the sugar has mostly dissolved.
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6
Roughly chop 1 cup of the toasted pecans and leave the other 1 cup as whole halves. Place the chopped pecans in the bottom of the chilled pie shell.
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7
Pour the liquid filling over the chopped pecans. The pecans will naturally float to the top.
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8
Arrange the remaining 1 cup of whole pecan halves in concentric circles on top of the filling for a professional, elegant look.
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9
Place the pie on a large rimmed baking sheet (to catch any drips) and bake on the center rack for 50 to 60 minutes.
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10
Check the pie at the 30-minute mark; if the crust is browning too quickly, tent the edges loosely with aluminum foil.
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11
The pie is done when the edges are set and slightly puffed, but the center still has a slight, gelatin-like jiggle when gently shaken. It should reach an internal temperature of 200°F (93°C).
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12
Remove from the oven and allow the pie to cool completely on a wire rack for at least 4 hours. This resting period is crucial for the filling to set properly.
💡 Chef's Tips
Always toast your pecans before adding them to the filling; it unlocks a deeper, nuttier flavor that raw nuts lack. To avoid a 'soggy bottom,' ensure your pie crust is very cold when it hits the hot oven. If you prefer a less sweet pie, substitute 1/4 cup of the corn syrup with maple syrup for a more complex sweetness. Avoid over-whipping the eggs, as too much air will cause the pie to puff up like a souffle and then collapse and crack. Use a glass pie dish if possible so you can visually check that the bottom crust is golden brown and fully cooked.
🍽️ Serving Suggestions
Serve at room temperature with a generous dollop of unsweetened whipped cream to balance the richness. A scoop of high-quality vanilla bean ice cream (a la mode) is a classic and irresistible pairing. Pair with a small glass of neat bourbon or a dark roast coffee to complement the caramel notes. For a modern twist, sprinkle a tiny pinch of Maldon flaky sea salt over each slice just before serving. A side of tart cranberry compote can provide a beautiful acidic contrast to the dense, sweet filling.