Old-Fashioned Corn Syrup Pecan Pie

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 40

Cook Time: 1 20

Total Time: 2

Servings: slices

Calories: 512kcal

Author: Jazzmine Woodard

Classically rich and gooey pecan pie with a flaky, all-butter crust and candied pecans on top

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Equipment

1 nine-inch pie pan
1 Rolling Pin
2 mixing bowl
1 silicone spatula or kitchen spoon
plastic wrap
parchment paper
pie weights or dry goods like uncooked rice or lentils

Ingredients

For the Crust

1 ½ cup all-purpose flour
¾ cup unsalted butter cold
¼ teaspoon fine sea salt
1 tablespoon cold water

For the Filling

3 eggs
1 cup light corn syrup
½ cup brown sugar packed
½ cup granulated sugar
2 tablespoons unsalted butter melted
2 teaspoons vanilla extract
1 teaspoon bourbon whiskey
1 ½ cup pecans halves or pieces

Instructions

Make the Pecan Pie Crust Dough: Incorporate the flour, butter, and salt until a coarse, sandy-looking meal forms.
This can be done in a bowl by pressing the ingredients together with your hands or in a food processor. Add cold water and continue working or pulsing the mixture until the dough starts to come together.
Shape into a disc (like a hockey puck), wrap in plastic, and refrigerate for at least 30 minutes.
¾ cup unsalted butter, 1 ½ cup all-purpose flour, ¼ teaspoon fine sea salt, 1 tablespoon cold water
Prepare the Crust: Preheat oven to 350 degrees. Roll out chilled pie crust and place into pie pan. Remove excess dough from around the perimeter of the pan and crimp or style edges, as desired.
Prick bottom of dough with a fork a few times then place into the oven to par bake for 10-15 minutes or until the edges or slightly golden brown and the bottom looks matte and pale.
*See notes on par baking below.
Make the Filling: Meanwhile, lightly beat the eggs, then vigorously stir in the corn syrup, sugars, butter, vanilla, and bourbon until smooth and uniform. Stir in the pecans.
3 eggs, 1 cup light corn syrup, ½ cup brown sugar, ½ cup granulated sugar, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract, 1 teaspoon bourbon whiskey, 1 ½ cup pecans
Assemble and Bake the Pie: Carefully pour the filling into the crust, then transfer pie to oven and bake for 1 hour 10 minutes or until crust is golden and filling is caramelized and firm (but not hard).

Notes

Preparation

To prevent the dough from shrinking and falling during par-baking, place a clean sheet of parchment paper over top, then add pie weights, uncooked rice, uncooked beans, or something similar over top of parchment paper. This helps the crust keep its shape.

Storage

To store, let the pie cool to room temperature then wrap snugly with aluminum foil and refrigerate. It will keep for up to four days this way.

Nutrition