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My review
Chef John's Pecan Pie
63k
Chef John
"This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp."
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Ingredients
2 h 10 m servings 527Original recipe yields 10 servings (1 pecan pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
- Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
- Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
- Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
- Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
- Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
- Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4965 Ratings
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Most helpful positive review
7/4/2014
First off... I absolutely love Chef John, and have never gone wrong with his video recipes! So I'm a little biased.. This was the first time I had ever made a pecan pie. I followed his recipe ...
Most helpful critical review
11/27/2015
I've made many pecan pies before but this recipe sounded really good. The taste was excellent, but the filling was runny! The crust stuck to the bottom and sides of the glass baking pan. I have ...
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7/4/2014
First off... I absolutely love Chef John, and have never gone wrong with his video recipes! So I'm a little biased.. This was the first time I had ever made a pecan pie. I followed his recipe ...
11/27/2015
I've made many pecan pies before but this recipe sounded really good. The taste was excellent, but the filling was runny! The crust stuck to the bottom and sides of the glass baking pan. I have ...
11/12/2016
This pie is good, but I found it disappointing. For years, I've been making a super simple pecan pie with a few ingredients. This was a lot more complicated - longer ingredient list, toasting th...
2/10/2016
This is definitely a 5 star recipe and should be a package deal with Chef John's pumpkin pie recipe if you're in charge of pies at Thanksgiving. I made both of these for a holiday dinner with 8...
12/25/2015
Absolutely love Chef John's recipes. Made the pecan pie and it came out great. I didn't have bourbon so I substituted some red wine and it was just fine. I didn't blind bake the crusts as instr...
11/27/2015
Absolutely the best pecan pie we've ever eaten, including those from bakeries and restaurants! Just the right amount of sweetness and texture. I didn't use the bourbon, and I also didn't blind...
12/22/2014
This is a hit in our house! We have made this pie 7 times for different holiday parties. If you like pumpkin pie try chef johns pumpkin pie recipe, you'll love it as well!
12/28/2016
Love this recipe. Roasting the pecans makes all the difference. My guests loved the taste. I followed the recipe exactly and would not suggest any changes.