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Per serving
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- 1
Line the pan
Preheat your oven to 350°F. On a lightly floured counter, roll the crust out to about an eighth of an inch thick and settle it into a 9-inch pie plate. Trim the edge to half an inch past the rim and flute it however you like. Slide it into the refrigerator to rest while you get the filling going — a cold crust holds its shape better.
- 2
Toast the pecans in butter
Melt the butter in a Dutch oven or heavy saucepan over medium heat. Add the pecans, coarsely chopped, and cook them low and steady, stirring the whole time, 4 to 5 minutes, until they smell like they should and just start to brown. Lift the pecans out with a slotted spoon and set them aside — leave every bit of that butter in the pan, that's where the flavor lives.
- 3
Build the filling
Stir the brown sugar, dark corn syrup, and salt into the reserved butter. Bring it up to a boil, then drop the heat and let it simmer 2 minutes. Pull it off the stove. Whisk a small ladle of the hot mixture into the beaten eggs to warm them slow so they don't scramble, then pour that back into the pan, whisking the whole time. Stir in the bourbon and vanilla, then fold the pecans back in.
- 4
Fill and bake
Pour the filling into your chilled crust and set the pie on a baking sheet to catch any bubble-over. Bake 55 to 60 minutes, until a knife slipped into the center comes out clean. If the crust edge browns too fast, lay a little foil over it for the last 30 minutes. Cool it all the way down on a wire rack before you cut it — patience is what lets it set up right.
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Deep South Pecan Pie
Created by: DeepSouthDiner
Ingredients
- 1 pie crust
- 1/2 cup butter
- 2 1/2 cup pecans
- 3/4 cup brown sugar
- 3/4 cup dark corn syrup
- 1/2 tsp salt
- 3 eggs
- 2 tbsp bourbon
- 2 tsp vanilla extract
Instructions
- Line the panPreheat your oven to 350°F. On a lightly floured counter, roll the crust out to about an eighth of an inch thick and settle it into a 9-inch pie plate. Trim the edge to half an inch past the rim and flute it however you like. Slide it into the refrigerator to rest while you get the filling going — a cold crust holds its shape better.
- Toast the pecans in butterMelt the butter in a Dutch oven or heavy saucepan over medium heat. Add the pecans, coarsely chopped, and cook them low and steady, stirring the whole time, 4 to 5 minutes, until they smell like they should and just start to brown. Lift the pecans out with a slotted spoon and set them aside — leave every bit of that butter in the pan, that's where the flavor lives.
- Build the fillingStir the brown sugar, dark corn syrup, and salt into the reserved butter. Bring it up to a boil, then drop the heat and let it simmer 2 minutes. Pull it off the stove. Whisk a small ladle of the hot mixture into the beaten eggs to warm them slow so they don't scramble, then pour that back into the pan, whisking the whole time. Stir in the bourbon and vanilla, then fold the pecans back in.
- Fill and bakePour the filling into your chilled crust and set the pie on a baking sheet to catch any bubble-over. Bake 55 to 60 minutes, until a knife slipped into the center comes out clean. If the crust edge browns too fast, lay a little foil over it for the last 30 minutes. Cool it all the way down on a wire rack before you cut it — patience is what lets it set up right.