📝 About This Recipe
This quintessential Southern masterpiece features a rich, buttery shortcrust filled with toasted pecan halves nestled in a velvety, caramel-infused custard. Unlike overly sweet versions, this recipe balances the deep notes of dark brown sugar and pure vanilla with a hint of sea salt and a splash of bourbon. It is a celebration of texture, offering a shattering crispness from the crust and a satisfying crunch from the premium nuts, making it the ultimate centerpiece for any festive gathering.
🥗 Ingredients
The All-Butter Shortcrust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Sea salt (fine grain)
- 3-4 tablespoons Ice water (as needed)
The Pecan Filling
- 2 cups Pecan halves (fresh and high quality)
- 3 Large eggs (at room temperature)
- 1 cup Dark corn syrup (can substitute with cane syrup)
- 1/2 cup Dark brown sugar (packed)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 tablespoon Pure vanilla extract (high quality)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1/4 teaspoon Flaky sea salt (for balancing sweetness)
👨🍳 Instructions
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1
In a large chilled bowl, whisk together the flour, sugar, and fine sea salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized bits remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Do not overwork; the dough should be shaggy but hold when squeezed.
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3
Turn the dough onto a lightly floured surface, form into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 24 hours) to relax the gluten.
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4
Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 6-8 minutes until fragrant. This step is crucial for a deep, nutty flavor.
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5
On a floured surface, roll the chilled dough into a 12-inch circle. Gently transfer it to a 9-inch deep-dish pie plate, trimming the edges to a 1-inch overhang. Fold the overhang under and crimp the edges decoratively.
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6
Place the pie crust in the freezer for 15 minutes to firm up. This prevents the crust from shrinking during the initial bake.
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7
In a medium bowl, whisk the eggs until combined. Add the dark corn syrup, dark brown sugar, melted butter, vanilla extract, bourbon, and flaky salt. Whisk until smooth and the sugar has mostly dissolved.
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8
Arrange the toasted pecans in the bottom of the chilled pie crust. You can chop half of them and leave the rest whole for a beautiful patterned top.
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9
Slowly pour the egg and syrup mixture over the pecans. The pecans will naturally float to the top to create that signature crusty layer.
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10
Place the pie on a rimmed baking sheet (to catch any drips) and bake on the lower rack for 50-60 minutes. If the crust edges brown too quickly, tent them with foil after 30 minutes.
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11
The pie is done when the edges are set and slightly puffed, but the center still has a slight, gelatinous jiggle when nudged. Internal temperature should be around 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 cooling period is essential for the filling to set properly so it slices cleanly.
💡 Chef's Tips
Always use cold butter and ice water for the crust to ensure maximum flakiness. Toasting the pecans beforehand transforms the flavor profile from 'sweet' to 'complex and toasted'. Avoid over-beating the eggs to prevent too many air bubbles, which can cause the pie to crack as it cools. If you prefer a less sweet pie, replace 1/4 cup of the corn syrup with maple syrup and increase the salt slightly. Use a glass pie plate if possible so you can check the bottom of the crust for a golden-brown finish.
🍽️ Serving Suggestions
Serve at room temperature with a generous dollop of unsweetened whipped cream. Pair with a small glass of aged bourbon or a dark roast coffee to cut through the richness. A scoop of premium vanilla bean ice cream creates a classic 'Pie à la Mode' experience. Drizzle a very light touch of salted caramel sauce over the slice for an extra indulgent presentation.