📝 About This Recipe
Deep in the heart of the Bayou, pecan pie is more than a dessert; it is a celebrated tradition of the Southern harvest. This Cajun-inspired version elevates the classic with a splash of dark bourbon and a touch of molasses, creating a rich, silky custard that perfectly balances the buttery crunch of toasted pecans. Encased in a flaky, lard-and-butter crust, this pie is the ultimate soul-warming finale to any Creole feast.
🥗 Ingredients
Flaky Pastry Crust
- 1 1/2 cups All-purpose flour (chilled)
- 4 tablespoons Unsalted butter (cold and cubed)
- 4 tablespoons Vegetable shortening or lard (chilled)
- 1 tablespoon Granulated sugar
- 3-4 tablespoons Ice water (as needed)
- 1/2 teaspoon Salt
The Pecan Filling
- 2 cups Pecan halves (freshly toasted)
- 3 Large eggs (at room temperature)
- 1 cup Dark corn syrup (can substitute cane syrup for authentic Creole flavor)
- 1/2 cup Dark brown sugar (packed)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 tablespoons Kentucky Bourbon (high quality)
- 1 tablespoon Vanilla extract
- 1 tablespoon Cane molasses (adds depth and color)
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground cinnamon (optional)
👨🍳 Instructions
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1
Prepare the crust by pulsing flour, sugar, and salt in a food processor. Add the cold butter and shortening, pulsing until the mixture resembles coarse crumbs with some pea-sized pieces.
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2
Drizzle in ice water one tablespoon at a time, pulsing just until the dough begins to clump together. Do not overwork the dough.
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3
Turn the dough onto a floured surface, form into a flat disk, wrap in plastic, and refrigerate for at least 1 hour to allow the gluten to relax.
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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. Set aside to cool.
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5
Roll out the chilled dough on a floured surface to a 12-inch circle. Gently transfer to a 9-inch deep-dish pie plate, trim the edges, and crimp decorative borders.
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6
In a large mixing bowl, lightly beat the eggs. Whisk in the dark corn syrup, brown sugar, melted butter, bourbon, vanilla, molasses, salt, and cinnamon until smooth and fully combined.
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7
Roughly chop 1 cup of the toasted pecans and spread them evenly over the bottom of the unbaked pie shell.
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8
Carefully pour the liquid filling over the chopped pecans. The pecans will naturally float to the surface.
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9
Arrange the remaining 1 cup of whole pecan halves in concentric circles on top of the filling for a beautiful, professional presentation.
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10
Place the pie on a rimmed baking sheet to catch any drips and bake for 50 to 60 minutes.
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11
Check the pie at 30 minutes; if the crust is browning too quickly, tent the edges with aluminum foil.
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12
The pie is done when the edges are set and slightly puffed, but the center still has a slight, gelatinous jiggle when nudged. It should reach an internal temperature of 200°F.
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13
Remove from the oven and allow to cool completely on a wire rack for at least 4 hours. This is crucial for the custard to set properly.
💡 Chef's Tips
Always toast your pecans before adding them to the filling to unlock their essential oils and maximize flavor. For the flakiest crust, ensure your butter and shortening are ice-cold and don't over-mix the dough. If you prefer a non-alcoholic version, replace the bourbon with an extra tablespoon of vanilla extract or a splash of strong coffee. Avoid over-baking; if the pie cracks in the center, it has been in the oven too long. The 'jiggle' is your friend. Using a combination of butter and lard in the crust provides the best flavor and the most tender, shatter-crisp texture.
🍽️ Serving Suggestions
Serve at room temperature with a generous dollop of unsweetened whipped cream or Chantilly cream. A scoop of premium vanilla bean ice cream creates the classic 'a la mode' experience. Pair with a cup of strong chicory coffee for a true New Orleans afternoon treat. A small glass of neat bourbon or a dessert sherry complements the nuttiness of the pie perfectly. Drizzle with a touch of salted caramel sauce just before serving for an extra layer of indulgence.