American
Pecan Pie
Classic pecan pie with a blind-baked crust, toasted pecans, dark corn syrup custard, brown sugar, butter, bourbon, and vanilla.
8 servings · 35 minutes prep · 60 minutes cook
Ingredients
Pie
- 1 single 9-inch pie crust, chilled
- 2 cups pecan halves, toasted
- 3 large eggs
- 1 cup dark corn syrup
- 3/4 cup dark brown sugar
- 4 tbsp unsalted butter, melted
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1 tsp kosher salt
Directions
Bake the Pie
- Heat the oven to 375F. Line the crust with parchment and pie weights; blind-bake for 15 minutes. Remove the weights and bake for 5 minutes more.
- Reduce the oven to 325F. Scatter pecans in the crust.
- Whisk eggs, dark corn syrup, brown sugar, butter, bourbon, vanilla, and salt until smooth.
- Pour the filling over the pecans. Bake on a sheet pan until the edges are set, the center jiggles slightly, and the center reaches about {{temperature:200°F}}, 45-50 minutes.
- Cool for at least 3 hours before slicing so the filling sets cleanly.
