Tuesday, April 22, 2014

Award-Winning Pecan Pie...Allegedly

I wish I had a better story for how I developed this great pecan pie recipe, besides that I adapted it from one I saw in a Food & Wine article, which according to some guy I don’t remember, may have won a prize in the Texas State Fair. Like I said, the story needs some embellishing.

Nevertheless, this is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.


I used less sugar/corn syrup than most popular recipes, but I highly doubt you’ll notice, especially with that little, but not too little, scoop of ice cream on top. Some people swear by whipped cream, but I'll take the denser, colder option every time.

As I mentioned in the video, April is National Pecan Month, and what better way to celebrate than with America’s favorite pecan recipe? I really hope you give this a try soon. Enjoy!


Ingredients for one pie:
Enough pie dough for a 9 1/2 inch glass pie dish (get recipe here)
*Pie shell should be pre-baked as shown.
2 cups pecan halves
1/2 cup butter (4 oz)
1 cup light brown sugar
1/2 cup white sugar
1/2 cup light corn syrup
1/2 tsp fine salt
1 tsp vanilla
1 tbsp bourbon
2 tbsp milk
3 tbsp flour
3 large eggs
*Bake at 350 F. for about 45 minutes, or until browned and set.

23 comments:

Jef said...

Did you know that if you say 'peer can' with a British accent (because they say that all the time over there), it is the same as saying Pecan with a Jamaican accent? Well, now you do!

Ruth Oliver said...

Hi Chef John! I'm from the UK and have never had pecan pie before (a tragedy, I know)so I'm excited to try this! Corn syrup is hard to come by though, especially where I live so I was wondering if I could substitute Golden syrup instead- or would that make it too sweet? Thanks!

Kamakazie said...

Do you personally prefer this pie over the Chocolate Pecan Pie recipe you posted a few years ago?

Sorin Markov said...

Yar Har Fiddle Tee Dee! You are a pie weight!

Jackie Reynolds said...

I have made pecan pie for over 50 years. I've always used dark corn syrup and my mom's secret ingredient (a little water). I have NEVER deviated...until now. This looks so amazing that I must try it. Thanks for getting me out of my rut.
By the way, do you think I could Lyle's Golden syrup in place of the corn syrup? It's got pretty good flavor.

Jackie Reynolds said...

Kamakazie, I know you asked Chef John and not me, but I think comparing the two would be like comparing apples and oranges. They are simply two different desserts.

Ben Schenck said...

Chef John, please PLEASE try frozen whipped cream. I prefer ice cream over whipped cream as well but frozen whipped cream is the frozen cream of the crop!!! Now that I think of it I've only ever frozen store bought cool whip so I'm not 100% sure it would freeze well if you make it yourself. But really, it's amazing.

Unknown said...

Pee-can is what is placed under your bed, before there was indoor plumbing.

Pe-cahn is the correct pronunciation in this case.

Roberto said...

Much more dangerous than a few hot pie weights rolling around on your floor is the large pot of boiling sugar mixture. Your readers should be cautioned that spilling a pot of this stuff on your foot means a trip to the hospital.

Your recipe looks plenty authentic to this old Southerner (every family has their own slight variation) and your second pronunciation of "Pecan" is reasonably close. There's no "pea" in Pecan and there's no "can" either.

Chef John said...

I've never had Golden syrup, so i'm not sure how it compares!

Orum said...

Why is you pie crust recipe so different from a shortcrust (pate brisee) recipe. I was expecting a regular shortcrust, but was surprised. Is there a reason and would a shortcrust work with pecan pie?

Orum said...

Why is you pie crust recipe so different from a shortcrust (pate brisee) recipe. I was expecting a regular shortcrust, but was surprised. Is there a reason and would a shortcrust work with pecan pie?

hectma said...

I'm curious what your "good stuff" bottle of bourbon is.

Chris K. said...

About the bourbon: what IS your good stuff? Blanton's? Pappy Van Winkle?

Chef John said...

Yes, and yes. ;)

JaAnBe said...

I will have to try this. The technique is different from my recipe, but I usually use maple syrup as one of my sugars, so will have to experiment.

passingsights said...

i gotta ask this question: is it possible to cut the sugar in this recipe?

Terry Pogue said...

Try grade b maple syrup in this recipe. I cut back on the sugar and use the syrup. We love it. Just a thought.

Blue Arc said...

Can you make this with Splenda? :) I would need a quart of insulin for this. I love pecan pie. I'll make this...have a slice and give the rest to my neighbor...again. Looks delicious Chef! Thanks!

Man, my neighbor is getting fat!

Toshiko Suisei said...

Looks delish Chef John! Too bad I'm currently boycotting pecan sellers for their absurd prices!

http://www.slate.com/articles/life/holidays/2013/11/pecan_prices_why_china_s_demand_has_made_thanksgiving_pies_more_expensive.html

I try very, very hard not to buy anything made in China. Inversely, it sucks that they, and US corporate pigs, are the reason pecan prices are so high for us.

S/V Blondie-Dog said...

Greetings Chef! There was a time 'dat I be calling 'dis here desert pee-can pie and not pe-cahn pie. But this was only up until my finicky lady-friend done fixed up my english grammer and done tolds me dat' pee-cans and dixie cups kinda be synonymous. Thanks! You're 'da best!

Megan said...

I love that you used the word "spatulate" in your video. hahaha

Looks delicious!

-Megan @ Never Finished

nate's blog thing said...

Hello. Is the bourbon optional? I don't have any on hand. If I don't use the bourbon, should I replace it with something? Thanks =D