Pecan Pie Recipe

Make dough

In a medium bowl, whisk together 1.25 cups all-purpose flour, 1 tsp granulated sugar and 1/4 tsp fine sea salt. Add 6 tbsp cold unsalted butter cut into small cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Bring dough together

Sprinkle 3 tbsp ice water over the flour-butter mixture a tablespoon at a time, tossing gently with a fork until dough just holds when pressed. Do not overwork. Gather dough into a disc, wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll and blind bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8" thick. Transfer to a 9-inch pie dish, trim excess leaving a 1/2" overhang, fold under and crimp edge as desired. Line crust with parchment or foil and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment/foil, then bake 5–7 more minutes until very lightly golden. Reduce oven to 350°F (175°C) and set crust aside.

Prepare filling base

In a medium saucepan over low heat, melt 4 tbsp unsalted butter with 1 cup light corn syrup, 3 tbsp packed brown sugar and 2 tbsp granulated sugar, stirring until sugar dissolves and mixture is warm but not boiling (about 2–3 minutes). Remove from heat and let cool for 2 minutes.

Temper eggs & combine

In a separate bowl, lightly beat 3 large eggs. Slowly whisk about 1/4 cup of the warm syrup mixture into the eggs to temper them, then whisk the tempered eggs back into the saucepan. Stir in 1 tsp vanilla extract, 2 tbsp bourbon and 1 tsp fine sea salt until fully combined.

Assemble pie

Scatter 2 cups pecan halves evenly over the pre-baked crust. Pour the warm filling over the pecans, gently nudging pecans so they are evenly distributed. Tap the pie dish once on the counter to remove air bubbles.

Bake

Bake the assembled pie at 350°F (175°C) for 45–55 minutes, or until the filling is set at the edges and slightly jiggly in the center (an instant-read thermometer in the center should read about 200°F/93°C). If the crust edge browns too quickly, cover with foil after 25–30 minutes.

Cool

Remove pie from oven and cool on a wire rack for at least 2 hours to allow the filling to fully set. The pie can be served warm (slightly cooled) or at room temperature.

Scoop approximately 3/4 cup vanilla bean ice cream per serving (adjust as desired) and place a scoop alongside a slice of warm pecan pie. Finely grate fresh nutmeg over the ice cream to taste. Optionally drizzle a teaspoon of reserved warmed syrup from the pie over the ice cream for extra shine.