Equipment
Ingredients
Pastry Crust
- 170 g all-purpose flour
- 2 g salt
- 115 g unsalted butter, cold, cubed
- 45 ml ice water
Spiced Pecan Filling
- 250 g pecan halves
- 150 g dark brown sugar, packed
- 250 ml dark corn syrup
- 3 eggs, room temperature
- 45 g unsalted butter, melted and slightly cooled
- 15 ml bourbon
- 10 ml vanilla extract
- 3 g ground cinnamon
- 1 g ground nutmeg
- 2 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 634 kcal
- Protein
- 8 g
- Carbohydrates
- 64 g
- Fat
- 41 g
- Fiber
- 4 g
- Sugar
- 44 g
- Sodium
- 277 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 113 mg
- Potassium
- 224 mg
- Calcium
- 66 mg
- Iron
- 1.7 mg
- Magnesium
- 50 mg
- Phosphorus
- 156 mg
- Zinc
- 1.9 mg
- Vitamin A
- 168 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.15 mg
- Niacin
- 0.7 mg
- Folate
- 22 mcg
- Water
- 36 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and cut it into the dry ingredients using your hands or a pastry blender until the mixture resembles coarse meal.
Drizzle the ice water over the flour mixture one tablespoon at a time, bringing the dough together until it just begins to hold its shape. Form into a flat disk, wrap tightly, and chill in the refrigerator.
On a lightly floured surface, roll the chilled dough disk into a 30cm/12-inch circle. Gently transfer to the 23cm pie dish, tuck the overhanging pastry underneath itself, and crimp the edges.
Preheat the oven to 175°C/350°F.
In a large mixing bowl, thoroughly combine the dark brown sugar, dark corn syrup, eggs, melted butter, bourbon, vanilla extract, ground cinnamon, ground nutmeg, and salt.
Scatter the roughly chopped pecans evenly across the bottom of the unbaked pie crust. Carefully pour the liquid filling mixture over the chopped nuts, then arrange the reserved whole pecan halves in a decorative pattern on top.
Place the pie on the middle rack of the oven and bake for 45 to 50 minutes. The pie is done when the edges are puffed and the center registers 93°C/200°F.
Remove the pie from the oven and transfer it to a wire rack. Cool completely to room temperature to allow the custard to finish setting before slicing.
Chef's Notes
- Use dark corn syrup instead of light for a richer, more robust molasses flavor that beautifully complements the cinnamon and nutmeg.
- Keep the butter and water ice cold for the pastry. When cold butter hits the hot oven, it creates steam, lifting the flour layers and yielding a perfectly flaky crust.
- Do not overbake. The center should have a slight jiggle upon removal, as the residual heat will continue to cook and set the custard while it rests.
- For enhanced depth, briefly toast the pecans in a dry skillet for 5 minutes before chopping. This draws out their natural oils and deepens their nutty flavor profile.
Storage
Refrigerator: 5 days — Cover tightly with aluminum foil or plastic wrap to prevent the crust from absorbing fridge odors.
Freezer: 2 months — Wrap the fully cooled pie securely in plastic wrap, then foil. Thaw overnight in the refrigerator before serving.
Troubleshooting
Runny or soupy filling when sliced
Cause: The pie was underbaked or cut into before the custard had time to fully set and cool.
Fix: Cannot be completely fixed once sliced, but chilling the pie in the refrigerator will help the filling firm up.
Prevention: Ensure the pie reaches an internal temperature of 93°C/200°F and allow a minimum of 2 hours for cooling.
Soggy bottom crust
Cause: Liquid seeped into the unbaked crust, or the oven lacked adequate bottom heat.
Fix: Cannot be fixed
Prevention: Bake the pie on the lower third rack of the oven, or place the pie dish directly onto a preheated baking stone.
Cultural Context
Pecan pie is an iconic staple of Southern United States cuisine, heavily associated with Thanksgiving and autumn celebrations. Its origins are often traced back to French settlers in New Orleans who adapted traditional sugar pies using native North American pecans. The addition of warming spices like cinnamon and nutmeg in this variation introduces a subtle aromatic complexity, balancing the intense caramel sweetness characteristic of the classic dish.
