📝 About This Recipe
A quintessential centerpiece for any Thanksgiving table, this pecan pie strikes the perfect balance between a buttery, flaky crust and a rich, gooey caramel-like filling. Infused with a hint of dark bourbon and pure vanilla bean, it elevates the traditional Southern classic to a gourmet level of sophistication. The toasted pecans provide a satisfying crunch that cuts through the sweetness, making every bite a decadent celebration of the harvest season.
🥗 Ingredients
For the Flaky All-Butter Crust
- 1 1/4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold and cubed into small pieces)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Fine sea salt
- 3-4 tablespoons Ice water (as needed)
- 1 teaspoon Apple cider vinegar (to keep the crust tender)
For the Rich Pecan Filling
- 2 cups Pecan halves (toasted and roughly chopped)
- 3 pieces Large eggs (at room temperature)
- 1 cup Dark brown sugar (packed)
- 3/4 cup Light corn syrup (can substitute with maple syrup for a deeper flavor)
- 4 tablespoons Unsalted butter (melted and cooled slightly)
- 2 tablespoons Kentucky Bourbon (optional, but highly recommended)
- 2 teaspoons Pure vanilla extract
- 1/4 teaspoon Salt
- 1/2 teaspoon Ground cinnamon
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, and salt for the crust. Add the cold, cubed butter and use a pastry cutter or two forks to work the butter into the flour until it resembles coarse crumbs with some pea-sized bits remaining.
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2
Mix the ice water and apple cider vinegar. Drizzle 3 tablespoons over the flour mixture and toss with a fork. Add more water if needed, one tablespoon at a time, until the dough just holds together when pressed.
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3
Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax and the butter to chill.
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4
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch deep-dish pie plate, trim the edges, and crimp as desired.
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5
Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes, then remove the weights and bake for another 5 minutes. Let cool while you prepare the filling.
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6
Reduce oven temperature to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 6-8 minutes until fragrant. Roughly chop half of them and leave the rest whole for the top.
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7
In a medium bowl, whisk the three eggs until smooth. Add the dark brown sugar and whisk vigorously until no lumps remain.
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8
Stir in the corn syrup, melted butter, bourbon, vanilla extract, salt, and cinnamon. Mix until the filling is glossy and well-combined.
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9
Place the chopped pecans into the bottom of the pre-baked pie shell. Pour the liquid filling over the pecans; they will naturally float to the top.
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10
Arrange the reserved whole pecan halves in a decorative circular pattern on top of the filling for a professional finish.
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11
Bake the pie for 50-60 minutes. The edges should be set and slightly puffed, while the center should still have a slight, jell-o-like jiggle when gently shaken.
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12
If the crust edges begin to brown too quickly, cover them with a pie shield or strips of aluminum foil halfway through baking.
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13
Remove from the oven and place on a wire rack. This is the hardest part: let the pie cool completely for at least 4 hours, or ideally overnight, to allow the filling to set properly.
💡 Chef's Tips
Ensure your butter and water are ice-cold for the crust; this creates the steam pockets needed for flakiness. Do not overbeat the eggs as this can create a foamy layer on top of your pie. Toasting the pecans before adding them to the filling is a non-negotiable step for the best depth of flavor. If you prefer a less sweet pie, substitute half of the corn syrup with high-quality maple syrup. Always use a digital thermometer to check for doneness if unsure; the internal temperature should reach 200°F (93°C).
🍽️ Serving Suggestions
Serve each slice with a generous dollop of unsweetened bourbon-infused whipped cream. A side of high-quality vanilla bean ice cream creates a classic 'a la mode' experience. Pair with a strong dark roast coffee or a glass of neat bourbon to balance the sweetness. For a savory-sweet twist, serve alongside a small wedge of sharp aged white cheddar cheese. Garnish the plate with a light dusting of cinnamon or a drizzle of salted caramel sauce.