This easy pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon. Cheryl Day designed the recipe to work with a range of less-refined sweeteners, from honey to cane syrup. The supereasy press-in crust means you don’t even need a rolling pin. Slideshow: More Thanksgiving Pecan Pie Recipes
How to Make It
In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.
Meanwhile, preheat the oven to 350°. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.
Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.
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Aggregate Rating value: 3
Review Count: 2314
Worst Rating: 0
Best Rating: 5
Author Name: rogere1
Review Body: I would add two more cups of Bourbon. One while preparing the recipe and one while pie is baking.
Review Rating:
Date Published: 2016-11-18
Author Name: Tony Ferranto
Review Body: My wife's ben adding Wild Turkey bourbon to the old NYT Craig Claiborne recipe for over 25 yeas. It's a big hit at holiday dinners.
Review Rating:
Date Published: 2016-11-07
Author Name: Mary Puckett-Hill
Review Body: If i could give this recipe a minus rating,I would! I prepared exactly as recipe instructions. The end product was grainy (sugar) and was runny,never set. That should be expected as 4 eggs and 1 1/2 t flour cannot off set 1 1/2 cups of syrup. Also,the crust uses almost half butter to flour ratio (less 1 T) AND it was too "short" to remove a piece intact. Expensive,time consuming and a waste of both!
Review Rating: 1
Date Published: 2016-11-18
Author Name: andyowingsmusic
Review Body: Drew, I saw cut down on some of the granulated sugar, and add more Bourbon. :-)
Review Rating:
Date Published: 2016-11-07
Author Name: jar22549
Review Body: Can this be made ahead and frozen???
Review Rating:
Date Published: 2016-11-07
Author Name: Neeraj Pardhy
Review Body: Pending Approval Please do not try this recipe. It has wrong proportions. The pie never set. It was pecans floating in a liquid at the end of the hour long bake in the oven.
Review Rating: 1
Date Published: 2016-11-19
Author Name: Dan Pearson
Review Body: This just doesn't work. The filling is still entirely liquid after 80 minutes in the oven. Completely inedible.
Review Rating:
Date Published: 2017-11-24
Author Name: Charlene Flack
Review Body: I can't have sea salt due to a heart medication I am on. How would I substitute reg. salt with that?
Review Rating:
Date Published: 2016-11-18
Author Name: Susan Diamond Mattson
Review Body: I have made this recipe the past two Christmases and for at least one dinner party. It is always a hit and I have never had a problem with it setting. Not sure what the issue is for others but it works fine for me. It does have a lot of sugar but it a special occasion dessert.
Review Rating: 5
Date Published: 2016-12-23
Author Name: tark228
Review Body: The filling was so tooth numbing sweet it made this pie inedible. I scraped off the pecans and threw the rest away.
Review Rating: 1
Date Published: 2016-12-01
Author Name: Beth Davidson
Review Body: Ok, so i used a trader joes crust.... but this was a great recipe to work off. I cut all the sugar / syrups by 30%. For the (1.5 cups) cane syrup or similar, I used a half cup light corn syrup and a half cup bourbon oaked maple from trader joes. And for the bourbon and vanilla, I just used about 5 tablespoons of Fireball (a liquor store mini bottle). My husband said we could still use more bourbon... but I think i will just make a bourbon whipped cream topping. I also tripled the salt - but we love salt.
Review Rating: 5
Date Published: 2017-11-10
Author Name: Anayancy N Ocampo
Review Body: I tried it even though the ratings stated that it wasn't setting properly. It was an easy recipe to follow yet, I baked it for 80 minutes and let it cool for 4 hrs and it never set. Will be doing what others say and just adding the bourbon to another recipe. The flavor was delicious too bad it didn't set.
Review Rating: 1
Date Published: 2017-12-18
Author Name: Eva Watson
Review Body: My family love pecan pie. Thank you all for sharing these recipe and coming into our homes..
Review Rating: 5
Date Published: 2016-11-16