Pecan Pie Recipe

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A flaky butter crust, pecans, maple syrup, honey, brown sugar and bourbon make what I consider to be the PERFECT pecan pie! This is a dessert where one piece is never enough.

I love this pie with a big dollop of whipped cream and a sprinkle of cinnamon for contrast. You can also serve with ice cream, a rum sauce, or on it’s own!

Pro Tips for the Best Pecan Pie Recipe

• Glass pie tine are very durable but so slippery; be prepared for some slippage during baking.
• TENT your Pie crust! You really want the center of the pie to bake all the way through and set but the crust should be golden brown at the edge. Tenting with foil like you see in the process shot further down will keep your crust from singeing.
• If you want to save some time just make the filling and use a pre-made pie crust
• Add more pecans if you’d likeI love the crunch but they do make cutting clean pieces more difficult. 
• Serve with a big dollop of whipped cream and enjoy!

Can you make a pecan pie without corn syrup?

Most pecan pie recipes have corn syrup but you can use Golden Cane Syrup instead. For this recipe  you would omit the light and dark corn syrup and use 3/4 cup of cane syrup in it’s place. You can usually find this product in the baking isle or it can be ordered online. The most commonly found brand of golden cane syrup is Lyle’s.

How long does it last for?

Your pecan pie will keep for up to four days in the refrigerator or two months in the freezer. If freezing wrap the baked pie in foil then seal in a large freezer bag or wrap once more in plastic.

Thaw the frozen pie in the refrigerator overnight and then pop into an oven set at 350F for about 20 minutes to warm through. I recommend tenting the edge while you warm up the pie so it doesn’t burn.

How to make the pie crust

1. Add the flour, sugar and salt to the bowl of your food processor. Pulse several times to combine the ingredients.

2. Add the COLD cubed butter the the dry mixture and pulse until you have a crumbly mixture with small lentil-sized pieces of butter. Drizzle in the ice water and vodka while pulsing.

3. Dump the mixture out onto a pastry mat or piece of parchment paper and press together. knead the mixture just a couple of times to help bring it together then cover in plastic. Give the dough a quick roll to form into a disk and refrigerate for about 20 minutes. 

How to Make Pie crust without a food processor

• Add the dry ingredients to a large bowl and whisk together. 
• Grate one cup of FROZEN butter into the dry mixture. Toss with flour as you go so the butter doesn’t clump up.
• Use two knives to mix the butter and flour mixture.
• Drizzle in the ice water and vodka and mix together with the knives or forks.
• Press the shaggy dough into a disk and knead a couple of times.
• Cover in plastic and chill for 30 minutes.

How to Make this Pecan Pie Recipe

1. Roll out your chilled pie dough and form the the pie tin. Trim the edge so you have about an inch or excess around.

2. Tuck the excess dough underneath itself, press together then use your thumb to create a crimped edge.

**You can either blind bake the crust (for a crisper bottom) OR pop it into the fridge while you mix the filling up. If you’re blind baking it line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 10 minutes at 425F. Remove the beans and paper (save the beans for another time), prick the crust all over, including the sides, with the tines of a fork, and bake for another 5 minutes and remove from oven. 

3. In a large bowl mix the eggs and yolk, honey, maple syrup, light and dark corn syrups, bourbon, vanilla, salt, brown sugar, and melted butter.

4. Add the chopped pecans and mix in.

5. Pour the filling into the chilled pie shell.

6. Place pecans on the surface of the pie. I like to arrange mine in a pattern of circles but you can just spread them out on top for a less fussy look. 

7. Mix an egg with some cream and brush onto the edge of the pie crust. 

8. Fold a length of foil in half and wrap around the edge of the pie, gently fold in. Place on a baking sheet and bake for about 50 minutes or until the center is set. You can remove the tenting after 40 minutes so the crust can get more color. If you blind baked the crust you might leave the tenting on for longer. Check the crust After 40 minutes to see how golden it looks.

Not ready for the oven! Tenting your pie crust like you see in step eight above is so important. The bake time for your pie will probably vary on several factors like pie dish material and size so protecting the crust with a layer of foil is the only way to go if you want to prevent a burnt crust. 

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5 from 2 votes

Pecan Pie Recipe

Maple syrup, honey and a dash of bourbon give this pecan pie recipe just the right taste. I'm warning you, it will go fast!

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Servings 12 Slices

Calories 452kcal

Author John Kanell

Ingredients

For the crust

• 2 1/4 cups all-purpose flour
• 1 cup unsalted butter very cold
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 cup ice water
• 2 tbsp vodka

For the Filling

• 3 eggs
• 1 egg yolk
• 1 1/2 tsp vanilla
• 4 tbsp unsalted butter melted
• 1/2 cup light corn syrup
• 1/4 cup dark corn syrup
• 3/4 tsp salt
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup maple syrup
• 2 tbsp bourbon
• 1 cup chopped pecans
• 2 cups whole pecans for decorating top

For the Egg Wash

• 1 egg
• 1 tbsp cream

Instructions

For the Crust

• Cut the butter into small cubes.
• Whisk the flour, salt and sugar together.
• Add the dry mixture and butter to a food processor and pulse until butter is pea-sized
• Drizzle water in and pulse until dough starts coming together.
• On a floured surface roll into a ball, cover with plastic wrap and refrigerate fro at least 30 minutes.
• Roll out the chilled dough into a circle about one inch larger than the pie pan.
• Transfer the pie dough onto the pie tin and press into place. Trim as needed then fold and crimp the edge.
• You can either blind bake the crust (for a crisper bottom) OR pop it into the fridge while you mix the filling up. If you're blind baking it line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 10 minutes at 425F. Remove the beans and paper (save the beans for another time), prick the crust all over, including the sides, with the tines of a fork, and bake for another 5 minutes and remove from oven.

For the filling

• Add all the ingredients (except the whole pecans) to a large bowl and whisk together.
• Pour into pie shell.
• Arrange whole pecans on surface.
• Mix and egg and a tablespoon of cream in a small bowl and brush onto the edge of the crust.
• Fold a length of foil slightly longer than the diameter of your pie dish and fold in half. Wrap around the pie's edge and carefully fold the top in a bit to protect the crust during baking
• Bake for about 30 minutes at 350F then remove the foil and bake another 20-30 minutes until the center has set and the edge is golden.

Video

Notes

• Glass pie tine are very durable but so slippery; be prepared for some slippage during baking.
• TENT your Pie crust! You really want the center of the pie to bake all the way through and set but the crust should be golden brown at the edge. Tenting with foil like you see in the process shot further down will keep your crust from singeing.
• If you want to save some time just make the filling and use a pre-made pie crust
• Add more pecans if you'd likeI love the crunch but they do make cutting clean pieces more difficult. 

Nutrition

Serving: 122g | Calories: 452kcal | Carbohydrates: 64g | Protein: 6g | Fat: 27g | Saturated Fat: 4.9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 106mg | Sodium: 320mg | Potassium: 162mg | Fiber: 4g | Sugar: 44.2g | Vitamin A: 435IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1.8mg