Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 1 1/2 cups (190 g)
- Granulated sugar 1 tbsp
- Fine sea salt 1/2 tsp (plus flaky sea salt to finish)
- Unsalted butter 14 tbsp (198 g), divided (10 tbsp crust, 4 tbsp filling)
- Ice water 1/3 cup (80 ml) + 1 tsp apple cider vinegar
- Pecan halves 2 cups (220 g), divided
- Dark brown sugar 1 cup (220 g)
- Dark corn syrup 3/4 cup (180 ml)
- Pure maple syrup 1/4 cup (60 ml)
- Large eggs 3 + 1 large yolk
- Bourbon 2 tbsp
- Vanilla extract 1 1/2 tsp
Do This
- 1. Make dough: blend flour, sugar, salt, butter; add ice water + vinegar; chill 1 hour.
- 2. Roll to 12–13 in round for deep 9 in pie plate; fit, crimp; freeze 15 min. Par-bake at 400°F/200°C with weights 18–22 min, then 5 min without.
- 3. Toast pecans at 350°F/175°C for 8–10 min; chop 1 1/2 cups; reserve 1/2 cup halves.
- 4. Simmer brown sugar, corn syrup, maple, and 4 tbsp butter until smooth; cool 5 min; whisk in bourbon and vanilla.
- 5. Whisk eggs + yolk with 1/2 tsp fine salt; temper with warm syrup; fold in chopped pecans.
- 6. Pour into warm crust; arrange reserved halves on top; bake at 350°F/175°C 45–55 min to 200°F/93°C internal; cool 3 hours; sprinkle flaky salt, slice.
Why You’ll Love This Recipe
- Deep, gooey filling with real dark brown sugar caramel vibes and a gentle bourbon warmth.
- Toasted pecans for extra crunch and aroma, finished with a whisper of flaky sea salt.
- A tender, all-butter crust that stays crisp thanks to par-baking.
- Clear, no-stress steps for glossy filling and clean, rich wedges every time.
Grocery List
- Produce: No fresh produce required.
- Dairy & Eggs: Unsalted butter; large eggs.
- Pantry: All-purpose flour, granulated sugar, fine sea salt, flaky sea salt, pecan halves, dark brown sugar, dark corn syrup, pure maple syrup, vanilla extract, bourbon, apple cider vinegar.
Full Ingredients
Tender, Flaky Pastry
- All-purpose flour 1 1/2 cups (190 g)
- Granulated sugar 1 tbsp
- Fine sea salt 1/2 tsp
- Unsalted butter 10 tbsp (142 g), very cold, cut in 1/2 in cubes
- Ice water 1/3 cup (80 ml)
- Apple cider vinegar 1 tsp
Dark Caramel–Bourbon Pecan Filling
- Pecan halves 2 cups (220 g), lightly toasted, divided (chop 1 1/2 cups/165 g; reserve 1/2 cup/55 g whole)
- Dark brown sugar 1 cup (220 g), packed
- Dark corn syrup 3/4 cup (180 ml)
- Pure maple syrup 1/4 cup (60 ml)
- Unsalted butter 4 tbsp (56 g)
- Large eggs 3
- Large egg yolk 1
- Bourbon 2 tbsp
- Vanilla extract 1 1/2 tsp
- Fine sea salt 1/2 tsp
To Finish
- Flaky sea salt (such as Maldon), 1/2 to 1 tsp for sprinkling
- Optional for serving: lightly sweetened whipped cream
Step-by-Step Instructions
Step 1: Make the pastry
In a large bowl, whisk flour, sugar, and salt. Cut in 10 tbsp (142 g) cold butter with a pastry blender or fingertips until pea-sized pieces remain. Stir together ice water and vinegar. Sprinkle over the flour mixture, tossing with a fork just until the dough holds together when squeezed. Turn onto a counter, press into a 1-inch thick disk, wrap, and chill 1 hour.
Step 2: Roll, line, and par-bake the crust
Heat oven to 400°F (200°C). On a lightly floured surface, roll dough into a 12–13 inch circle. Fit into a deep 9-inch pie plate, letting the dough overhang slightly; fold under and crimp. Freeze 15 minutes. Line with parchment or foil and fill with pie weights. Bake 18–22 minutes until edges set. Remove weights and parchment; return to oven 5 minutes until lightly golden. Set aside on a rimmed baking sheet. Reduce oven to 350°F (175°C). Optional: brush the hot crust bottom with a teaspoon of beaten egg white to seal, then return to the oven for 1 minute.
Step 3: Toast and prep the pecans
While the crust bakes, spread pecans on a baking sheet and toast at 350°F (175°C) for 8–10 minutes until fragrant. Cool slightly. Chop 1 1/2 cups (165 g) coarsely; keep 1/2 cup (55 g) whole halves for the top.
Step 4: Cook the dark caramel-brown-sugar base
In a medium saucepan over medium heat, combine dark brown sugar, dark corn syrup, maple syrup, and 4 tbsp (56 g) butter. Cook, stirring, until the mixture is smooth, glossy, and steaming at the edges, 3–5 minutes. Do not boil hard. Remove from heat and cool 5 minutes. Stir in bourbon and vanilla.
Step 5: Temper the eggs and finish the filling
In a medium bowl, whisk the 3 eggs, 1 yolk, and 1/2 tsp fine sea salt. Slowly whisk in about 1/2 cup of the warm syrup to temper, then whisk in the rest. Fold in the chopped pecans.
Step 6: Fill and bake to a gentle jiggle
Pour the filling into the warm crust and arrange the reserved pecan halves decoratively on top. Bake at 350°F (175°C) on the lower-middle rack for 45–55 minutes, shielding the crust edges with foil if browning too quickly. The pie is done when the edges are set, the center still jiggles slightly, and an instant-read thermometer in the center reads about 200°F (93°C).
Step 7: Cool, finish, and slice
Cool on a rack until room temperature, at least 3 hours, so the filling sets. Sprinkle with flaky sea salt just before slicing. For neat wedges, use a sharp, thin knife and wipe between cuts. Serve plain or with lightly sweetened whipped cream.
Pro Tips
- Cold dough is key: chill after mixing, after rolling, and before par-baking for a crisper, flakier crust.
- Bake the pie on a preheated baking sheet to help set the bottom crust and prevent sogginess.
- Don’t over-boil the syrup mixture; a gentle steam dissolves the sugar without making the filling grainy.
- Use a thermometer: 200°F (93°C) in the center gives a gooey but sliceable set.
- Toast the pecans—this intensifies flavor and keeps them crunchy in the custard.
Variations
- Chocolate–Bourbon Pecan Pie: Scatter 1/2 cup (85 g) chopped dark chocolate over the par-baked crust before adding the filling.
- All-Maple Pecan Pie (no corn syrup): Replace corn syrup with 3/4 cup (180 ml) additional maple syrup and whisk 1 tbsp (8 g) all-purpose flour into the brown sugar to help set.
- Salted Caramel Pecan Pie: Replace 1/4 cup (60 ml) of corn syrup with 1/4 cup (60 ml) thick caramel sauce; reduce brown sugar by 2 tbsp.
Storage & Make-Ahead
Pie can be baked 1–2 days ahead. Store covered at cool room temperature for 24 hours or refrigerate up to 4 days. For best texture, warm slices at 300°F (150°C) for 8–10 minutes. Freeze whole or sliced, well wrapped, up to 2 months; thaw overnight in the refrigerator and refresh at 325°F (165°C) for 10–15 minutes. The dough disk can be made up to 2 days ahead (refrigerated) or 2 months ahead (frozen).
Nutrition (per serving)
Approx. per 1/10 pie: 610 calories; 38 g fat; 60 g carbs; 41 g sugars; 6 g protein; 250 mg sodium. Values are estimates.
