This recipe is less sweet than most others, but there is still plenty of sugar. A light toast on the pecans brings out the flavour, but don't brown them too much as they will be cooked again in the pie. A small amount of bourbon adds the "je ne sais quoi" to the pie, but I use a more modest amount than most recipes so it is not too boozy.
If doubling the recipe, use 7 eggs, not 8.
Ingredients
- 1 Pastry for 9-inch pie shell
- 30 g (2 tbs) butter
- 200 g (1 cup) dark brown sugar
- 200 g (2/3 cup) dark corn syrup
- 4 eggs
- 1/2 tsp vanilla extract
- 1 tbs bourbon (optional)
- 1/4 tsp salt
- 200 g (1 1/2 cups) pecans, shelled, chopped if desired
Steps
- Prepare a crust for a 9-inch 1-crust pie.
- Preheat the ovent to 350 °F.
- Toast the pecans about 10 minutes, until just fragrant and only just beginning to brown. Cool.
- Raise the oven to 425 °F.
- Melt the butter.
- Combine the sugar and corn syrup, then beat in the eggs one at a time.
- Beat in the butter, salt, vanilla extract, and bourbon.
- Add the pecans and mix to coat well.
- Roll out the pie crust and line a 9-inch pie plate. Flute the edge.
- Pour the pecan mixture into the pie shell.
- Place pie on the lowest rack of the oven, or on a baking stone, to maximize heat to the bottom. Bake 25 minutes.
- Handle carefully when removing from the oven so as not to disturb the filling. Cool completely before serving.