This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.
Ingredients
- 1 prepared pastry dough for 9-inch pie
- 2 cups pecan halves
- 1 cup light brown sugar
- 0.5 cups butter
- 0.5 cups white sugar
- 0.5 cups light corn syrup
- 3 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 3 large eggs , whisked
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
-
3
Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
-
4
Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
-
5
Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
-
6
Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
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7
Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
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8
Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
Nutrition Facts
Per serving
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