Chef John's Pecan Pie Recipe -
Chef John's Pecan Pie Recipe
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Chef John’s Pecan Pie
Pecan pie with the perfect ratio of nutty crunch to sticky sweetness. See more

Chef John's Pecan Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 pecan pie Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 25 mins

    2 hrs 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
  3. Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
  4. Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
  5. Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
  6. Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
  7. Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
  8. Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2014

First off... I absolutely love Chef John, and have never gone wrong with his video recipes! So I'm a little biased.. This was the first time I had ever made a pecan pie. I followed his recipe almost exactly, and was blown away! Amazing!! My only 'issue' was something that I brought on to myself- I didn't have the pie weights that Chef John used in the video, nor did I substitute with dried beans or rice. Instead, I followed the instructions on the ready-made crust packaging, which told me to use a fork to puncture the crust prior to baking. Not good! It totally messed with the integrity of the crust, and did nothing to prevent the crust from bubbling up. Next time, I will use pie weights, or beans, or rice, or whatever! The pie didn't slice quite as nicely as Chef John's, but that could be because I didn't let it cool completely. BUT- warm, gooey Pecan Pie from the oven totally trumps proper plating.

Most Helpful Critical Review
Dec 18, 2014

I don't know what I did wrong, I followed the recipe but when cooled off it was very very chewy.


12 Ratings

Jan 07, 2015

Amazing! Thank you chef John!

Jul 21, 2014

this and all your recipe's are delicious Chef John. Tank you for them.

Mar 10, 2015

This was awesome!!! My husband loves it even more frozen. I used the homemade butter flaky pie crust and it was a great addition to the Thanksgiving table.

Feb 05, 2015

All I can say is, fabulous!!!! Chef John, you did your thing with this pie, it came out great!!! This will become a family favorite.

Dec 24, 2014

This is the best pecan pie I have ever tasted!

Dec 24, 2014

Oh. My. Goodness, this is a fantastic Pecan Pie. Even my husband, who doesn't like pecan pie and only tried a bite to be polite because I was so ecstatic about it, loved it!


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  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 57.5 g
  • 19%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 32.3 g
  • 50%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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