Pecan pie is a sweet delicate wonder. It can satisfy any sweet tooth and pecan nuts come with many different healthy benefits. So maybe we look past all of the sweet and congratulate ourselves for choosing a healthy snack?
Pecan pie often gets forgotten when people search for pie ideas and recipes. It can be intimidating because sometimes it doesn’t completely set causing the filling to run when you cut into it. This recipe has been tried over and over again to make sure that doesn’t happen! If you follow this recipe, I guarantee your filing will set and you will get perfect pie slices every time.
The ingredients are in weight which is the most accurate way to measure for this recipe, however if you don’t have a scale, I’ve also included the equivalent measurement, please note that different brands may alter the weight/measurement slightly.
For an 8 inch normal or shallow pie pan
Pie crust (homemade or store bought)
1 cup of Whole Pecans
1 1/2 oz. Butter (3 TBSP)
4 oz. Sugar (1/2 cup + 1 TBSP)
2 1/2 oz. Light Corn Syrup (1/4 cup)
2 1/2 oz. Pure Maple Syrup (1/4 cup)
Splash of Vanilla (1 tsp)
Splash of Bourbon (optional, 1 tsp)
Blind bake the pie crust. Blind baking sets up the crust and pre-bakes the crust when it would need a longer bake time than the filling. To do this, you will roll out your crust, place it in your pie pan and freeze for 5 minutes while your oven preheats to 350F.
Once the dough had time to cool down, you can trim the edges and re-press if you are doing a crust design, I usually stick to a scalloped edge look.
You will place a piece of parchment paper on top of your crust and weigh it down with pie weights or beans. I use both. If you use beans they will no longer be edible but you can keep and reuse them to blind bake all of your crusts. I keep mine in a zip lock bag and have used the same beans over and over again for years.
Bake in the 350 F oven for 15 minutes. Then you will remove the weights/beans carefully they will be hot!!
When you take off the parchment paper, pull slowly not to tear the crust. If the crust tears – you can press it back together but it’s best to have as few tears as possible – this might be the hardest part of this recipe.
Then you will bake it again at 350F for another 10 minutes.
Once your crust is done baking, remember it won’t be done because it has to go back in once the filling is added.
Adjust your oven temperature to 325F.
Add the pecans to the bottom of the crust and set aside. I use whole pecans, but you can also chop them up if you prefer.
In a pot over medium heat, melt the butter.
Once the butter is melted, take off the heat.
Add in the sugar, corn syrup, maple syrup, vanilla and bourbon (optional). Do not add the egg in just yet!
Stir to combine and allow the warm butter to help dissolve some of the sugar.
After the mixture is combined and had time to cool slightly, add in the egg.
Stir to fully combine all the ingredients. Make sure the egg is incorporated through out.
Then pour over the pecans.
As the liquid is poured in some pecans will move to the top. So pretty.
Bake at 325F for 15- 20 minutes. It should still have a slight jiggle at the end of baking. If you tap the pie pan it should have the consistency of completely set cold jello.
Put directly in the refrigerator to chill. This is important for the filling to set, it must cool down in the refrigerator.
Keep in the refrigerator until you’re ready to serve.