Chef John's Pecan Pie

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 527 Calories

Ingredients

• 1 tablespoon bourbon
• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup butter
• 2 tablespoons milk
• ½ cup light corn syrup
• 2 cups pecan halves
• 3 tablespoons all-purpose flour
• 1 cup light brown sugar
• 3 large eggs, whisked
• 1 prepared pastry dough for 9-inch pie

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 4

Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.

Step 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.

Step 6

Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.

Step 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.

Step 8

Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.