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.
Ingredients
- prepared pastry dough for 9-inch pie: 1 piece
- pecan halves: 2 cups
- light brown sugar: 1 cup
- butter: 0.5 cup
- white sugar: 0.5 cup
- light corn syrup: 0.5 cup
- all-purpose flour: 3 Tbsp
- milk: 2 Tbsp
- Bourbon: 1 Tbsp
- vanilla extract: 1 tsp
- salt: 0.5 tsp
- eggs, whisked: 3 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
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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.
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Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
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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.
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Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.
