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Few things capture the essence of comfort and celebration quite like a perfectly sweet and nutty pecan pie. This luscious version balances the crunch of toasted pecans with the warm notes of brown sugar and a hint of bourbon. It’s your secret weapon for dazzling guests or treating yourself to the ultimate cozy indulgence.
Ingredients
- 1 (9-inch) pie crust, unbaked
- 1 cup light corn syrup (or try maple syrup for a fun twist)
- 1 cup packed brown sugar
- 3 tablespoons unsalted butter, melted
- 3 large eggs
- 1 tablespoon bourbon (optional)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1½ cups whole pecan halves
Instructions
Preheat your oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimping the edges for a decorative finish. In a medium bowl, whisk together the corn syrup (or maple syrup), brown sugar, melted butter, eggs, bourbon (if using), vanilla, and salt until smooth. Stir in the pecan halves, coating them evenly in the sweet batter.
Carefully pour the mixture into the prepared crust. Place the pie on a baking sheet to catch any drips, and bake for 50 to 55 minutes, or until the center is just set but still has a slight jiggle. If the crust edges start to brown too quickly, cover them with aluminum foil. Let the pie cool on a wire rack so the filling can fully set—this step makes all the difference when it’s time to slice.
The true gift of this recipe lies in its adaptability and crowd-pleasing potential. Leave out the bourbon if you prefer, or swap corn syrup for a natural sweetener to best suit your dietary goals. Whether it’s a holiday table centerpiece or a spontaneous sweet treat, the nutty crunch, caramel-like flavor, and velvety filling make this pie a timeless favorite. A dollop of whipped cream or a drizzle of caramel further elevates every bite, ensuring smiles all around.
