Pecan Pie

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.


  • 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


  1. Prepare a crust for a 9-inch 1-crust pie.
  2. Preheat the ovent to 350 °F.
  3. Toast the pecans about 10 minutes, until just fragrant and only just beginning to brown. Cool.
  4. Raise the oven to 425 °F.
  5. Melt the butter.
  6. Combine the sugar and corn syrup, then beat in the eggs one at a time.
  7. Beat in the butter, salt, vanilla extract, and bourbon.
  8. Add the pecans and mix to coat well.
  9. Roll out the pie crust and line a 9-inch pie plate. Flute the edge.
  10. Pour the pecan mixture into the pie shell.
  11. Place pie on the lowest rack of the oven, or on a baking stone, to maximize heat to the bottom. Bake 25 minutes.
  12. Handle carefully when removing from the oven so as not to disturb the filling. Cool completely before serving.
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