Name: Pecan Pie Recipe
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1¼ cups plain white flour (all purpose flour); ¼ tsp salt; 2 tsp white sugar; 115 g / 1 stick unsalted butter, cold, cut into 1cm (⅓”) cubes; 2.5 – 3 tbsp ice cold water; 1 1/4 cups pecans, toasted and roughly chopped (for filling); 3 eggs; 1 cup / 200g brown sugar, packed; 60 g / 4 tbsp unsalted butter, melted; 3/4 cup / 185 ml light corn syrup; 1 tsp vanilla extract; 1/4 tsp salt; 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit); 1 1/4 cups pecans, whole, for decorating top

Ingredients

1¼ cups plain white flour (all purpose flour)

¼ tsp salt

2 tsp white sugar

115 g / 1 stick unsalted butter, cold and cut into 1cm (⅓”) cubes

2.5 – 3 tbsp ice cold water

1¼ cups pecans (enough to decorate top)

1¼ cups pecans (for filling)

3 eggs

1 cup / 200g brown sugar, packed

60 g / 4 tbsp unsalted butter, melted

¾ cup / 185 ml light corn syrup

1 tsp vanilla extract

¼ tsp salt

3 tbsp bourbon (or rum, marsala, other liquor, or omit)

Instructions

Step 1: In a food processor, combine the flour, salt, and sugar. Pulse twice to mix.

Step 2: Scatter the cold butter cubes over the flour mixture. Pulse five times until the largest pieces are pea-sized.

Step 3: Turn the processor on low and add 2.5 tablespoons of ice cold water. Blitz for 7 to 10 seconds until the mixture forms crumbly clumps. Pinch some dough to check if it holds together; if not, add up to ½ tablespoon more water carefully. Avoid processing longer than 20 seconds total.

Step 4: Turn the dough onto a work surface and bring it together with your hands into a ball. Pat it into a 1.5 cm (½”) thick disc, wrap in cling wrap, and refrigerate for 30 minutes.

Step 5: Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for fan/convection.

Step 6: Arrange 1¼ cups of pecans on a baking tray and toast them in the oven for 3 to 5 minutes until fragrant. Remove and roughly chop. Set aside. Reserve the other 1¼ cups for the pie topping; these do not need toasting.

Step 7: Dust your work surface with flour. Roll out the chilled dough into a 25 cm (10″) circle, repairing cracks as needed. Transfer it carefully onto a 22 cm (9″) pie tin, pressing the dough into place.

Step 8: Trim the edges, leaving a 1 cm (0.3″) overhang. Fold the edges under and press down neatly. Crimp the edges if you like.

Step 9: Cover the crust with two large pieces of baking paper and fill with pie weights, dried beans, or rice to prevent shrinking. Bake for 20 minutes, then remove the weights and bake for 5 more minutes. Let the crust cool slightly.

Step 10: In a large bowl, whisk the eggs. Add brown sugar, melted butter, corn syrup, vanilla extract, salt, and bourbon (if using). Whisk until smooth.

Step 11: Stir in the toasted chopped pecans.

Step 12: Pour the filling into the pre-baked crust, filling about 1 cm (⅖”) from the top. You may have some extra if the crust shrank.

Step 13: Arrange the reserved whole pecans on top in your preferred pattern.

Step 14: Bake the pie at 180°C (350°F) for about 50 minutes. Check at 40 minutes; the center should be slightly soft but the pie should not jiggle much when gently shaken. If the crust or pecans brown too fast, cover loosely with foil.

Step 15: Allow the pie to cool completely for 2 to 4 hours so the filling sets before slicing and serving.

Tips & Variations

For a different flavor profile, substitute bourbon with rum or marsala, or omit entirely for a non-alcoholic pie.

Using cold butter and minimal water helps create a flaky crust; avoid overworking the dough.

Serve your pecan pie with whipped cream or vanilla ice cream for an extra indulgent treat.

Toast pecans lightly to enhance their flavor, but be careful not to burn them.

FAQs

Can I make the pie crust ahead of time?

Yes, you can prepare the crust dough up to two days in advance and keep it wrapped in the refrigerator. Just roll out and bake when ready to assemble the pie.

What can I use instead of light corn syrup?

If you don’t have light corn syrup, substitute with golden syrup or a mild honey. These will provide similar sweetness and texture, though the flavor may vary slightly.