Rating: 4.5 stars
119 Ratings
  • 5 star values: 101
  • 4 star values: 7
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
cook:
1 hr 25 mins
additional:
30 mins
total:
2 hrs 10 mins
Servings:
10
Yield:
1 pecan pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

527 calories; protein 5.4g; carbohydrates 57.5g; fat 32.3g; cholesterol 80.4mg; sodium 313.8mg. Full Nutrition
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