Lots of descriptor words about this pie, but I’m telling you, you need all of them to help your tastebuds understand the complexities of a bite of this pie.
To be honest, I’ve never made or tasted, pecan pie before one week ago. Someone reached out asking if I could make pecan pie for their family for Thanksgiving so of course, I took on the challenge! I could have easily copied someone else’s recipe, but after reading through numerous pecan recipes on the interwebs, I decided I knew off to write my own. We’ve tested it and I’ve been told by die-hard pecan pie fans that this is the best they’ve ever had! Now, it’s time for your family to enjoy it!
Ingredients:
- 1 pie crust (ALDI sells THE best if you don’t want to make your own)
- 5 Tbsp butter
- 2 c chopped pecans
- 1/2 c + 2 Tbsp brown sugar
- 3 Tbsp bourbon
- 1 c pure maple syrup
- 2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 Tbsp flour
- 3 eggs, room temperature
- Sea salt for sprinkling
Directions:
- Preheat oven to 425* and blind bake pie crust according to instructions, about 12 minutes (use pie weights or dried beans on parchment paper to ensure the bottom of the crust doesn’t bubble)
- While crust is baking, melt the butter over medium heat. Stirring continuously, to brown the butter, first the butter will froth, then it will brown specs will start to appear at the bottom, stir until the butter is a light caramel color. Remove from heat and pour in medium sized bowl
- Spread chopped pecans in warm crust in an even layer and set aside
- Whisk together the butter, flour, and brown sugar until thick
- Whisk vanilla, eggs, salt, maple syrup, cinnamon, and bourbon into the mixture
- Pour evenly over the pecans
- Bake the pie for 20 minutes, then cover with a tented piece of alumnium foil to keep the crust from burning
- Bake for an additional 20 to 23 minutes
- Remove from heat and let come to room temperature, the pie will set as it cools
- Pie can be made one full day ahead of time and stored at room temperature. Pies can be baked and frozen for up to 3 months when covered in saran wrap.
I know it might seem like blasphemy for me to recommend using a storebought crust, but when I think of all we have on our plates during the holiday season, this seems like one easy step I’m willing to take to make pie-making just a tad easier!
Stephani's Kitchen 