So my brother-in-law requested that I make a southern pecan pie for our Sunday supper but the thing is, I haven’t made one in YEARS.
The last time I made a classic, southern pecan pie had to of been at least 15 years ago when I was a baker over at NoFo on Liz (a trendy restaurant in Charlotte that closed down ironically after I left). The one I had on the menu was a bourbon pecan pie – but I wasn’t too sure how that would go down with my family – so I hit the internet looking for a more “classic” version. I don’t care for the recipe that’s on the back of the Karo bottle so when I came across this recipe from Chef John from Food Wishes, I instantly knew it would be amazing. (So far every single one of his recipes have been phenomenal.)
I don’t have many pics to share but I did snap a couple before walking out the door. Once this bad boy was placed onto the table, it was devoured pretty much instantly!
Making this pie gave me an idea to possibly start a series where I try other people’s published recipes to see if they are worth recreating. This Southern Pecan Pie is most definitely worth it. It’s different from your typical pecan pie in that you start with a homemade caramel sauce that’s then tempered into the eggs before being added to the pre-baked crust and the toasted pecans.
I love that the filling isn’t a gelatinous glob of goo (but it’s also not like caramel sauce and pecans either) it honestly tastes like pecan candy in a crust. If you ever make a southern pecan pie, let this be the one!
Chef John's Pecan Pie Recipe
This recipe is from Chef John over at Food Wishes and was so incredibly awesome that I just HAD to share it with you! If you're not already, check out the Food Wishes YouTube channel and give them a follow - you won't regret it, I promise.
- 1 prepared pastry dough for 9-inch pie
- 2 cups pecan halves
- 1 cup light brown sugar
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup light corn syrup
- 3 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 tablespoon bourbon (I omitted it)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, whisked
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
- 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.
- Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
- 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.
- Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
To see the original recipe please head to: http://foodwishes.blogspot.com/2014/04/an-amazing-award-winning-pecan.html