Ingredients
Scale
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1½ cups whole pecan halves
- 1 tablespoon bourbon (optional)
Instructions
- Preheat oven to 375°F (190°C).
- For crust: Pulse flour and salt in a food processor. Add cold butter and pulse until pea-sized. Add ice water, 1 tbsp at a time, until dough just holds together. Form into a disc, wrap in plastic, and chill 30 min.
- Roll dough into a 12-inch circle, fit into a 9-inch pie dish, trim and crimp edges. Chill 15 min. Line with parchment, fill with pie weights or dried beans. Bake 20 min. Remove weights, bake 5–7 min more until golden. Cool slightly.
- Reduce oven to 350°F (175°C).
- Whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt in a bowl until smooth. Stir in bourbon (if using).
- Arrange 1 cup pecans in the baked crust. Pour filling over. Garnish remaining ½ cup pecans on top in a decorative pattern.
- Bake 45–55 min, until center is set but slightly jiggly. Cool completely on a rack.
- Serve at room temperature with whipped cream.
Notes
- Toast pecans at 350°F for 5–7 min to enhance flavor (optional but recommended).
- For a deeper flavor, use dark corn syrup or substitute 2 tbsp brown sugar for 1 tbsp maple syrup.
- To avoid cracking, avoid overbaking—the center should jiggle slightly when shaken.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 420 Kcal
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
