Ultimate Pecan Pie
Submitted by Mark McEvoy on Nov 18, 2018

My mother used the Pecan Pie recipe provided in her mother's 1954 GE Oven Manual, and it was exceptional! This recipe is a slight variation (also from GE) that adds extra depth to the flavor of the pie by pre-toasting the pecans and using a splash of bourbon. A perfect dessert for Thanksgiving!

Servings:
8

Complexity:   
Easy

Total Time:
55 minutes

Ingredients:
1 1/4 cups pecan halves
3 eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
2 tablespoons bourbon, optional
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pie shell

Directions:
Preheat oven to 350°

Toast the pecans on a rimmed baking sheet in a 350-degree oven until fragrant, 6 to 8 minutes. Allow to cool and chop 2/3 of the pecans, reserving 18 - 20 similarly sized pecan halves for decoration.

Raise the oven temperature to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.

Prick the sides and bottom of the pie shell with a fork. Spread the chopped pecans on the bottom of the pie shell. Carefully pour the egg mixture over the chopped nuts. Arrange the reserved pecans in a decorative pattern on the top of the pie.

Bake for 35 to 45 minutes, until just set around the edges but still jiggly in the center. (The pie will continue to set as it cools.)

Cool pie on a wire rack completely before serving.

Cook's Notes:
Store bought pie dough is an easy and quick option for this pie. But if you have a little extra time and want to wow your guests, try our Butter Is Better Pie Dough recipe. It comes together in no time, thanks to the handy food processor.