The BEST Pecan Pie
User Reviews
4.9
The BEST Pecan Pie
Description
The BEST Pecan Pie features a classic buttery pie dough that can be made ahead and properly chilled before rolling and par-baking to ensure a crisp base. The filling consists of golden syrup and dark brown sugar blended with eggs, bourbon, vanilla extract, and salt to create a thick, sweet custard. Pecans are toasted and folded into the filling, and an extra cup can be arranged on top in a spiral pattern for presentation.
Baking can be done either low and slow or higher and faster for the crust par-bake, ensuring that the crust is fully cooked and not soggy. This technique helps maintain the pie's structure when filled and baked again. The filling sets to a soft but firm consistency with a glossy, nut-studded top and a caramel-like texture inside.
Sea salt such as Maldon sprinkled on slices enhances the flavor by balancing sweetness. The pie dough can be prepared up to three days ahead or frozen, and the assembled pie can also be made ahead and stored at room temperature, making it practical for celebrations or holiday meals.
Substitutions for golden syrup include honey or a combination of dark brown sugar and maple syrup if golden syrup is unavailable. Adding a tablespoon of flour or cornstarch to the eggs before mixing helps thicken the filling if a firmer texture is preferred.
Ingredients
- 1 inch pie dough
- 6 tablespoons butter unsalted
- ⅔ cup golden syrup or other high quality golden syrup, brand Lyle’s
- ⅔ cup dark brown sugar
- 3 egg
- 2-3 tablespoons bourbon , optional
- 2 teaspoons vanilla extract
- Pinch kosher salt
- 1 ½ cups pecan plus 1 cup for spiral topping if desired, raw halves
- sea salt for serving, Maldon
Instructions
- Make your pie dough if you haven't already. Let the dough sit in the refrigerator for at least 30 minutes (ideally overnight), or up to 3 days. After rolling and crimping your dough in your pie dish, place it in the freezer for 30 minutes before baking.
- Fill an oven-safe baking bag with dried beans, uncooked rice, or pie weights. Place the bagged beans in the crust-lined pie dish. Or, line your pie dough with heavy duty aluminum foil and fill to the crust's lip with pie weights, dry beans, or sugar. Depending on how much time you have and your personal preference, you can par-bake lower and slower or higher and faster (I've tried both methods with success). Low and slow: Par-bake at 350°F for about 45 minutes. Higher and faster: Par-bake at 400°F for 15 minutes, then remove the bagged beans or foil and pie weights, and return the crust to the oven to bake 5 minutes more.
- Remove the bagged beans or foil and pie weights, and set the crust aside, leaving it on the sheet pan while you prepare your filling. (I like to bake my pies on a sheet pan versus directly on the oven rack in case there is any leakage or spillage.)
- Leave the oven at 350°F, or if you par-baked at 400°F, reduce your oven temp to 350°F. Place 1 ½ cups of pecan halves on a baking sheet and roast in the oven for 10 minutes.
- Place the butter in a small saucepan and cook over medium heat until melted, or microwave for 1 minute at 60% power. Set aside to cool slightly. In a large bowl, combine eggs, dark brown sugar, golden syrup, bourbon, vanilla, and salt, and whisk well to combine. Gradually whisk in the butter so you don’t scramble your eggs.
- Arrange the pecans on the bottom of the pie crust and pour the filling overtop. If desired, set about 1 cup of raw pecans (not toasted) in a spiral pattern on top of the filling. Bake the pie for about 30-40 minutes, or until the crust is golden brown and the pie is set but still jiggles just a bit when you give it a gentle nudge. Let your pie cool and set for an hour before serving. Top with a sprinkling of Maldon sea salt flakes and serve with fresh whipped cream or vanilla ice cream.
Notes
- You can prepare the pie dough up to 3 days ahead and refrigerate or freeze it, allowing proper thawing before use.
- Par-bake the crust at 350°F for around 45 minutes or 400°F for shorter duration to avoid sogginess.
- Use Lyle's Golden Syrup for best results; if unavailable, substitute with honey or a mix of dark brown sugar and maple syrup.
- Toast pecans during crust par-baking to save time and enhance flavor.
- The baked pie can be stored at room temperature for up to 3 days before serving.
- For thicker filling, add 1 tablespoon of flour or cornstarch to eggs before mixing other ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 88mg | 4% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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