Chef John's Pecan Pie

Chef John's Pecan Pie

Chef John 27245

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 527 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

21
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

I've made many pecan pies before but this recipe sounded really good. The taste was excellent, but the filling was runny! The crust stuck to the bottom and sides of the glass baking pan. I have ...

Most helpful
Most positive
Least positive
Newest

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 ...

I've made many pecan pies before but this recipe sounded really good. The taste was excellent, but the filling was runny! The crust stuck to the bottom and sides of the glass baking pan. I have ...

Amazing! Thank you chef John!

Best pecan pie I've ever had. My loves it too, and she doesn't like anything outside ketchup and chicken tenders

This is a hit in our house! We have made this pie 7 times for different holiday parties. If you like pumpkin pie try chef johns pumpkin pie recipe, you'll love it as well!

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

This is definitely a 5 star recipe and should be a package deal with Chef John's pumpkin pie recipe if you're in charge of pies at Thanksgiving. I made both of these for a holiday dinner with 8...

Loved it! We had a taste test and this recipe won. Followed the recipe without changes. Will make again.

I made this pie for Christmas and it was a hit! I left out the burban because I do not care for the flavor and the pie was delicious. I will be making it again.

Other stories that may interest you