Nevertheless, 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.
I used less sugar/corn
syrup than most popular recipes, but I highly doubt you’ll notice, especially
with that little, but not too little, scoop of ice cream on top. Some people swear by whipped cream, but I'll take the denser, colder option every time.
As I mentioned in the video, April is National Pecan Month,
and what better way to celebrate than with America’s favorite pecan
recipe? I really hope you give this a try soon. Enjoy!
*Pie shell should be pre-baked as shown.
2 cups pecan halves
1/2 cup butter (4 oz)
1 cup light brown sugar
1/2 cup white sugar
1/2 cup light corn syrup
1/2 tsp fine salt
1 tsp vanilla
1 tbsp bourbon
2 tbsp milk
3 tbsp flour
3 large eggs
3 large eggs
*Bake at 350 F. for about 45 minutes, or until browned and
set.
32 comments:
Did you know that if you say 'peer can' with a British accent (because they say that all the time over there), it is the same as saying Pecan with a Jamaican accent? Well, now you do!
Hi Chef John! I'm from the UK and have never had pecan pie before (a tragedy, I know)so I'm excited to try this! Corn syrup is hard to come by though, especially where I live so I was wondering if I could substitute Golden syrup instead- or would that make it too sweet? Thanks!
Do you personally prefer this pie over the Chocolate Pecan Pie recipe you posted a few years ago?
Yar Har Fiddle Tee Dee! You are a pie weight!
I have made pecan pie for over 50 years. I've always used dark corn syrup and my mom's secret ingredient (a little water). I have NEVER deviated...until now. This looks so amazing that I must try it. Thanks for getting me out of my rut.
By the way, do you think I could Lyle's Golden syrup in place of the corn syrup? It's got pretty good flavor.
Kamakazie, I know you asked Chef John and not me, but I think comparing the two would be like comparing apples and oranges. They are simply two different desserts.
Chef John, please PLEASE try frozen whipped cream. I prefer ice cream over whipped cream as well but frozen whipped cream is the frozen cream of the crop!!! Now that I think of it I've only ever frozen store bought cool whip so I'm not 100% sure it would freeze well if you make it yourself. But really, it's amazing.
Pee-can is what is placed under your bed, before there was indoor plumbing.
Pe-cahn is the correct pronunciation in this case.
Much more dangerous than a few hot pie weights rolling around on your floor is the large pot of boiling sugar mixture. Your readers should be cautioned that spilling a pot of this stuff on your foot means a trip to the hospital.
Your recipe looks plenty authentic to this old Southerner (every family has their own slight variation) and your second pronunciation of "Pecan" is reasonably close. There's no "pea" in Pecan and there's no "can" either.
I've never had Golden syrup, so i'm not sure how it compares!
Why is you pie crust recipe so different from a shortcrust (pate brisee) recipe. I was expecting a regular shortcrust, but was surprised. Is there a reason and would a shortcrust work with pecan pie?
Why is you pie crust recipe so different from a shortcrust (pate brisee) recipe. I was expecting a regular shortcrust, but was surprised. Is there a reason and would a shortcrust work with pecan pie?
I'm curious what your "good stuff" bottle of bourbon is.
About the bourbon: what IS your good stuff? Blanton's? Pappy Van Winkle?
Yes, and yes. ;)
I will have to try this. The technique is different from my recipe, but I usually use maple syrup as one of my sugars, so will have to experiment.
i gotta ask this question: is it possible to cut the sugar in this recipe?
Try grade b maple syrup in this recipe. I cut back on the sugar and use the syrup. We love it. Just a thought.
Can you make this with Splenda? :) I would need a quart of insulin for this. I love pecan pie. I'll make this...have a slice and give the rest to my neighbor...again. Looks delicious Chef! Thanks!
Man, my neighbor is getting fat!
Looks delish Chef John! Too bad I'm currently boycotting pecan sellers for their absurd prices!
http://www.slate.com/articles/life/holidays/2013/11/pecan_prices_why_china_s_demand_has_made_thanksgiving_pies_more_expensive.html
I try very, very hard not to buy anything made in China. Inversely, it sucks that they, and US corporate pigs, are the reason pecan prices are so high for us.
Greetings Chef! There was a time 'dat I be calling 'dis here desert pee-can pie and not pe-cahn pie. But this was only up until my finicky lady-friend done fixed up my english grammer and done tolds me dat' pee-cans and dixie cups kinda be synonymous. Thanks! You're 'da best!
I love that you used the word "spatulate" in your video. hahaha
Looks delicious!
-Megan @ Never Finished
Hello. Is the bourbon optional? I don't have any on hand. If I don't use the bourbon, should I replace it with something? Thanks =D
Made this pie for Thanksgiving and it was a real hit. Husband asked me to get the recipe from the girl next door since mine was so bad last year, but I couldn't have that! Instead I made a couple of tweaks to yours, (I added a little apple butter and cut the sugars and butter a bit. Also, I had no bourbon, so I added regular whiskey and rum flavor.) It was spectacular. Thanks again, Chef John
Hi Chef John,
Thanks for the great recipe and the video - hilarious! I live in Spain and came back from a recent trip to the US with some Pecans. It took ages to find Karo syrup here, but I did.
I used a little Argentinian Dulce de Leche instead of all the sugar, and it worked a treat! Now I can enjoy a touch of Latino in my Pecano!
Hi Chef John,
Thanks for the great recipe and the video - hilarious! I live in Spain and came back from a recent trip to the US with some Pecans. It took ages to find Karo syrup here, but I did.
I used a little Argentinian Dulce de Leche instead of all the sugar, and it worked a treat! Now I can enjoy a touch of Latino in my Pecano!
Hi Chef John,
I've been watching your videos for a few weeks now and never cease to be amazed by the ultimate product. You truly do have a gift.
A question regarding some of the dessert videos. I see you sometimes add a scope of delicious vanilla ice-cream. May I ask the brand that you use?
Thanks so much for your help and for the amazing cooking tutorials,
André L.
Since no one has commented in a while I tought id say wow Chef, I just love so may of your recipes... Thanks
I love Pecan pie and will definitely try this. What is the point of the bourbon.I don't have bourbon and want to know if there is a substitute.
Hi Chef Jon, I live in Scotland just outside of Edinburgh but I was born and grew up in South Carolina where my mama made pies with pecans from the trees in our yard. The tastes I remember most from that childhood are catfish stew, sweet ice tea and of course pecan pie. I came across your recipe a year ago and have enjoyed it a few times now. It is hands down my favorite of the few different ones I have tried and as a person who spans both cultures I can confirm that Golden syrup is a fine substitute for corn syrup.
Years ago I wrote and performed a one man show about my life in the south. The show was called Southern Freud Chicken and it dealt with stereotypes, racism and humanity. I was diagnosed with Parkinson’s about 13 years ago and had stopped performing but I as a result of your pecan pie I am resurrecting the character for an upcoming salon that I am calling The Brown Cow Café. I just wanted to let you know that your recipe has inspired me get back on the boards again out of the pleasure of sharing this wonderful and exotic taste with my Scottish friends.
Hi Chef John,
I just made this pie for our delayed Turkey Day feast and it smells delicious! Looking forward to eating a small slice. I even toasted the pecans though the shell didn't need an additional 10 minutes of baking. I also protected the crust edge in the final bake. Thank you for sharing your take on this classic,
Lili
I like to swap out a little of the flour for Pecan Meal (available at MillicanPecan.com) to help add to the pecan flavor. I also like to pinch the crust in unique ways to dress it up even more!
Post a Comment