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Recipe courtesy of Jerome Grant

Pecan Pie

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  • Level: Easy
  • Total: 4 hr (includes chilling and cooling time)
  • Active: 35 min
  • Yield: 8 to 10 servings
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Ingredients

Basic Pie Crust, recipe to follow

1 1/4 cups packed light brown sugar 

3/4 cup light corn syrup 

4 tablespoons unsalted butter 

5 tablespoons aged Kentucky bourbon 

1/2 teaspoon fine sea salt 

3 large eggs 

1 tablespoon pure vanilla extract, preferably Bourbon vanilla 

Scant 2 cups jumbo pecan halves (about 7 ounces) 

Whipped cream or vanilla ice cream, for serving 

Basic Pie Crust:

1 cup pastry flour

1/2 teaspoon fine sea salt 

1/2 cup cold unsalted butter, cut into 1/4 inch cubes 

2 tablespoons ice water

Directions

  1. Roll out the dough on a floured surface to a thickness of about 3/8 inch. Line a 9-inch pie dish with the dough, bringing it fully up the sides. Trim off any excess dough and crimp the edge. Place the pie dish in the refrigerator to allow the dough to firm up.
  2. Preheat the oven to 325 degrees F.
  3. Combine the sugar, corn syrup, butter, bourbon, and salt in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Reduce to a simmer and cook for 2 minutes. Remove from the heat and let the mixture cool to lukewarm.
  4. In a medium bowl, whisk the eggs and vanilla together and then add the cooled bourbon syrup mixture. Continue whisking until fully incorporated.
  5. Place the pecans in a single layer on a baking sheet lined with parchment paper and bake for 5 minutes. Be careful not to let them burn. This will give the pecans a toasted flavor. Allow to cool.
  6. Raise the oven temperature to 375 degrees F. Remove the pie dish from the refrigerator and fill it with the cooled pecans. Pour over the bourbon syrup mixture, completely covering the pecans.
  7. Bake for 10 minutes, reduce the temperature to 325 degrees F, and continue to bake for about 40 minutes, until set. Remove from the oven and place on a wire rack to cool completely. Serve each slice with whipped cream or a scoop of ice cream.

Basic Pie Crust:

  1. Sift the flour and salt into a large bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture is the consistency of pea-sized crumbs. Slowly add the cold water 1 teaspoon at a time, mixing just until a lightly moist dough is formed. The amount of water needed can vary; it can be more or less than the full amount.
  2. Divide the dough in half and form into two balls. Tightly wrap each ball in plastic wrap and place in the refrigerator until needed. The dough should rest for at least 1 hour.
  3. When ready to use, remove the dough from the refrigerator, allow to rest for 10 minutes, and unwrap. On a lightly floured surface, roll out the dough as directed in individual recipes. For the best results, always work with cold dough.

Cook’s Note

This recipe makes enough dough for 2 pecan pies. Unused dough can be refrigerated up to a week or frozen up to 6 months.