Pecan Pie


  • 12 of the [pie crust](/recipes/pie-crust) recipe
  • ~2+ cups pecan halves
  • 12 cup unsalted butter (1 stick, 4 oz)
  • 1 cup brown sugar, packed
  • 12 cup white sugar
  • 12 cup syrup (maple, pear, corn, etc)
  • 3 tbsp all-purpose flour
  • 2 tbsp almond milk
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tbsp bourbon
  • 3 large eggs


Bake the crust

  • Butter a 9″ pie dish
  • Roll out the dough on a lightly floured surface to ~2″ bigger than the dish diameter
  • Use the rolling pin or fold into quarters to transfer dough into the pie dish
  • Crinkle up some parchment paper and place over the dough
  • Fill with pie weights
  • Blind bake the pie crust at 350°F for 20 minutes
  • Remove pie weights and bake for another 10 minutes
  • Optional: toast the pecans for 7–10 minutes on a baking sheet while baking the pie crust

Make the filling

  • In a small–medium saucepan
    • Add 1 stick of butter, 12 cup white sugar, 1 cup brown sugar, and 12 cup syrup
    • Also add 3 tbsp flour, 2 tbsp almond milk, and 1 tsp salt
  • Whisk over medium heat until it comes to a full boil
  • Turn off heat and let cool for ~10 minutes
  • In a medium mixing bowl
    • Whisk together the 3 eggs, 1 tsp vanilla, and 1 tbsp bourbon
    • Slowly whisk in slightly cooled sugar mixture
    • When you’ve mixed in ~half, you can go faster

Assemble & Bake

  • Add pecans to pre-baked pie crust
  • Pour over sugar mixture
  • Fill with more pecans as needed
  • Use a spatula to make sure every pecan is coated
  • Bake at 350°F for ~45 minutes, or until browned and set (it should not wiggle at all)


The syrup leftover from poached pears is amazing in this.