Nothing says “holiday” like pecan pie. The taste of rich flakey crust, a gooey, sweet pecan filling with a touch of bourbon brings back childhood memories. Maybe not the bourbon part, but you get the idea. It’s a fairly easy pie to make and a big hit with family and friends.
For the crust, I used a recipe that is super close to the crust my Nana used to make. The difference is the egg. I don’t remember her ever adding an egg. This recipe is by Georgia Chef Hilary White, co-owner of The Hil in Serenbe. It’s been a fool-proof crust for me for the last year. Not that Nana’s recipe isn’t close to perfection but, I don’t know, maybe it’s the egg. This recipe makes two 9-inch crusts but I used all of the dough in my pecan pie.
- 1 and 2/3 cups all-purpose flour mixed with 3/4 tsp. kosher salt
- 2/3 lard
- 3/4 tsp. white vinegar
- 1 small egg
- Place flour and salt in bowl, cut in lard until mixture resembles small peas. I use my hands.
- Combine vinegar and egg in a measuring cup, then add water to bring the amount up to 1/3 cup. Stir.
- Slowly add liquid to the flour mixture, forming dough. Do not overwork.
- Remove from bowl, halve, and pat into disks.
- If not using immediately, cover with plastic and chill.
* I have also tried this recipe with vegetable shortening, instead of lard, and it works great.
Hang on to any leftover dough. If you have leftover filling, you can make a mini-pie and get a taste before the family gathering. Pie dish sizes vary so I usually have extra.
Once you’ve made your pie filling, use pecan halves to make a design on top. I like to start with a cross in the middle and continue to add…like cutting a pizza. You can also start with a circle around the pie’s edge and continue in a circle (spiral) until you reach the middle. Just make sure you have extras on hand. The two cups in the recipe will be in the filling. You do not have to make a design. That’s just something extra.
Bourbon Pecan Pie
- 3/4 cup granulated sugar
- 1 1/2 cups dark corn syrup
- 1/2 tsp. kosher salt
- 1 1/2 tsps all-purpose flour
- 3 large eggs
- 2 tsp. vanilla
- 1 tbsp bourbon
- 1 tbsp. soft unsalted butter
- 2 cups pecans, coarsely chopped
- 1 extra egg for crust wash
Preheat oven to 350° F.
Combine sugar, dark corn syrup, salt, flour, and eggs.
Athen, add vanilla, bourbon and butter. Mix well.
Fold in chopped pecans.
Let the pecans marinate in the mixture while you prepare your crust dough.
Pour filling into the unbaked pie shell.
Bake for 1 hour and 15 minutes.
Pie is ready when toothpick in center comes out somewhat clean.
Remove from oven and place on a rack to cool.
Let pie rest for 3 hours.
Watch your cooking time. I started with 55 minutes and worked my way up. Time will depend on your oven. I like a little more crunch on top so I left the pie in the oven longer. Be careful not to overcook. You may add 1 extra tablespoon of bourbon to this recipe for a stronger kick.