Watch: How to Make the Ultimate Pecan Pie for Thanksgiving

We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers.

When it comes to building deep, delicious flavor, pecan pie has it all. The molten, molasses goodness of brown sugar, the aroma of real vanilla that permeates every room of your house and reminds you that a vanilla pod really is the fruit of a flower, and, of course, the pecans themselves. Here, in our version of this southern classic, they range from crispy and candied on top to soft and nut-buttery inside.

Combined, these ingredients make for a pie filling that clearly demonstrates why the phrase “ooey-gooey goodness” was invented. (We even check the temperature toward the end of baking to make sure it hits the perfect ooey-gooey goodness we’re after.)

Related: Chocolate Pecan Pie with Bourbon

Along with a double handful of pecans, we tip our hat to the pie’s southern roots by adding a shot of bourbon to the filling, which lends its own complex nutty, woodsy, and brown-sugary notes while amping up every other flavor in the mix. Do we stop there? No, we do not. That amazing filling goes in our shatteringly crisp pâte brisée, aka Buttery, Flaky, All-Purpose Pie Crust, sealing the deal. Our recommendation? When the desserts hit the table, reach for this one first. It’s got a way of going fast.

Get the full recipe at

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon