📝 About This Recipe
This quintessential Southern masterpiece features a buttery, flaky crust filled with a rich, velvety custard and a generous layer of toasted Georgia pecans. A hint of dark bourbon and pure vanilla bean balances the sweetness of the cane syrup, creating a sophisticated flavor profile that transcends the average holiday dessert. It is a timeless tradition from the heart of the South, celebrated for its perfect marriage of crunchy texture and gooey, caramelized decadence.
🥗 Ingredients
The Buttery Flaky Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold and cubed into small pieces)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 3-4 tablespoons Ice water (very cold)
The Rich Pecan Filling
- 2 cups Pecan halves (toasted and divided)
- 3 Large eggs (at room temperature)
- 1 cup Dark corn syrup (or pure cane syrup for authentic flavor)
- 1/2 cup Dark brown sugar (firmly packed)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 tablespoons Kentucky Bourbon (optional, but highly recommended)
- 2 teaspoons Pure vanilla extract
- 1/4 teaspoon Fine sea salt
- 1 tablespoon All-purpose flour (to help stabilize the custard)
👨🍳 Instructions
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1
In a large chilled bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture 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 begins to come together. Do not overwork.
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3
Turn the dough onto a lightly floured surface, form it into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days).
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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 it to a 9-inch deep-dish pie plate, trim the edges to a 1-inch overhang, fold them under, and crimp decoratively.
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6
In a medium bowl, whisk the three eggs until well combined but not foamy.
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7
Add the dark corn syrup, brown sugar, melted butter, bourbon, vanilla, sea salt, and the single tablespoon of flour to the eggs. Whisk until the mixture is smooth and the sugar has mostly dissolved.
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8
Roughly chop 1 cup of the toasted pecans and spread them evenly across the bottom of the unbaked pie crust.
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9
Pour the liquid filling over the chopped pecans. The pecans will naturally rise to the top.
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10
Arrange the remaining 1 cup of whole pecan halves in a beautiful concentric circular pattern on top of the filling for a professional finish.
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11
Place the pie on a baking sheet to catch any drips and bake for 55 to 65 minutes. The edges should be set, but the center should still have a slight, jell-like jiggle when shaken gently.
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12
If the crust edges 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. You must let the pie cool completely for at least 4 hours, or ideally overnight, to allow the custard to set properly before slicing.
💡 Chef's Tips
Always toast your pecans before adding them to the filling; it unlocks a deep, nutty aroma that raw nuts lack. To avoid a 'soggy bottom,' make sure your butter and water are ice-cold when preparing the crust. Check for doneness by internal temperature; a perfectly set pecan pie should register between 200°F and 205°F in the center. If you prefer a less sweet pie, you can substitute 1/4 cup of the corn syrup with maple syrup for a more earthy sweetness. Never slice the pie while it is still warm, or the filling will run out like a sauce instead of holding its shape.
🍽️ Serving Suggestions
Serve with a generous dollop of unsweetened whipped cream to balance the richness. A scoop of premium vanilla bean ice cream (a la mode) is the classic Southern choice. Pair with a cup of strong chicory coffee or a neat pour of the same bourbon used in the recipe. For a holiday twist, drizzle a tiny bit of salted caramel sauce over each slice. A glass of cold milk is the perfect simple accompaniment for a late-night snack.