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Southern Pecan Pie with Spice Crust Recipe

Southern Pecan Pie with Spice Crust

Recipe courtesy of Nick Malgieri

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on November 24, 2009

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    i use this crust for all kinds of pies around the holidays. its so delicious!

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  • on November 26, 2007

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    I liked the flavor of the additional spice in the crust, but it was very dry and crumbly. The filling was good.

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  • on July 11, 2007

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    very easy, very delicious, very recommened!!! i just used a normal pie crust. it looks like the amoutn of pecans called wouldnt be enough so i added a bit more than half a cup more than called and the pie was full and fantastic

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  • on December 26, 2006

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    The family actually fought over slices of this pie-it was unbelievable delicious. After reading the reviews, I decided to just use a regular pie crust, and I didn't have any bourbon on hand, so I substituted the same amount of pure vanilla extract. My sister in law liked it so much, she asked me to make this for her birthday in stead of a cake!

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  • on December 01, 2006

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    The filling for this pecan pie was the best I've ever tried. Easy and delicious!!! However, the crust left a lot to be desired. I would make the pie again in a heartbeat, but use a better pie crust recipe.

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  • on November 27, 2006

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    I have been looking for a good pecan pie that stands out & pleases many. I have found it in this recipe! I did use the bourbon, but it was Wild Turkey Liqueur - honey. Still very strong, I worried about it being 'too strong'. Not so, it was perfect. I made the spice crust, and thought it would have been easier to do refrigerated crust. After the rave reviews about the pie, and many pointing out how much they love the crust (men, no less! I said, it was worth it and I will make it this way every time. Thanks for making me a hit with my in-laws... This will be the only pecan pie recipe I use.

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  • on November 23, 2006

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    This was the first time I made a pecan pie when the filling did not set. I baked for double the baking time, and it was still runny. Flavor of filling, however, was great! VERY SWEET, but bourbon flavor was wonderful. Didn't particulary care for crust; prefer a traditional crust instead. Next time, I'll stick to pecan pie recipe on corn syrup bottle...always a yummy success!

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  • on November 22, 2005

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    THIS WAS A GREAT HIT THE BOURBON DID IT. SO EASY, AND QUICK.

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  • on November 09, 2004

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    I took classes with Nick Malgieri and his desserts are the best. I make this pie every Thanksgiving. I usually make two. Everyone raves about it.

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  • on June 07, 2004

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    I took classes with Nick Malgieri and his desserts are the best. I make this pie every Thanksgiving. I usually make two. Everyone raves about it.

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