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Pecan Pie
Pecan Pie
"Pecan pie is perfect for Fall and the holidays. This is the best pecan pie recipe! It is easy to make and includes a secret ingredient – bourbon! You won’t taste the alcohol once the pie is baked, but you will notice a subtle depth of flavor with hints of caramel and vanilla. The homemade crust is made with all butter and is tender and flaky, perfect for pie. A scoop of vanilla ice cream for serving is non-negotiable! "
Yields1 9" pie
Preparation Time5 min
Cooking Time50 min
Cooking MethodOven
Cooking Vessel Size9" pie dish
Ingredients
- 1 9" homemade pie crust
- 3 large eggs
- 1/2 cup light corn syrup
- 3/4 cup brown sugar, packed
- 4 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons bourbon
- 3 tablespoons butter, melted and slightly cooled
- 2 cups chopped pecans
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On a lightly floured surface, roll the pie crust out into a 12" circle. Place it in a 9" pie pan leaving 1" of overhang. Fold the edges under itself and use your fingers to crimp the crust all the way around. Keep the crust in the fridge while you prepare the filling.
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Preheat oven to 350°.
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In a medium bowl, whisk the eggs, corn syrup, brown sugar, granulated sugar, vanilla extract, salt, and bourbon, if using. Pour in the cooled melted butter and whisk until smooth.
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Spread the chopped pecans evenly on the bottom of the rolled out pie crust.
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Pour the filling over the pecans.
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Cover the top with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 25-30 minutes. A knife inserted into the center should come out clean when the pie is done.
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