Description
Flavored with bourbon, brown sugar, and maple syrup, this no-corn syrup pecan pie is a holiday staple.
Adapted from this David Lebovitz recipe.
Notes:
I love my Emile Henry pie plates (similar to this one).
Ingredients
For the pie crust:
- Homemade Pie Dough (one parbaked shell)
For the pecan pie:
- 2 cups (225 g) pecans
- 1 cup (215 g) packed dark brown sugar
- 1/2 cup (125 ml) maple syrup
- 3 large eggs
- 4 tablespoons melted butter
- 3 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For serving:
- 1 cup heavy cream
- confectioner’s sugar to taste
- flaky sea salt, such as maldon, if you have it, kosher or other salt if you don’t
- vanilla
Instructions
- Heat the oven to 350ºF.
- Place the pecans in a large skillet set over low heat.
- While the pecans slowly toast, make the filling: In a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, vanilla, and salt.
- When the pecans take on the faintest light brown color and smell toasty, transfer them to a cutting board. Let them cool for five minutes, then chop them. I prefer a finer chop, but you can chop them to the coarseness you like. Stir the pecans into the filling.
- Place the parbaked pie shell on a parchment-lined baking sheet. Pour the filling into the pie shell and bake until the center of the pie seems just about set. It should still jiggle a little. Begin checking it at the 40-minute mark, but it may take 45 to 50 minutes (I find 50 minutes to be about right). Remove it from the oven and let it cool on a wire rack. Serve at room temperature.
- To make the salted whipped cream: Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner’s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and the vanilla and beat to combine and until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty. You don’t want the whipped cream to taste too sweet because pecan pie is very sweet.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
