Ingredients:

  • 8 Tbsp (1 stick) Unsalted Butter, cubed
  • 3/4 cup packed Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 cup Light Corn Syrup
  • 1 tsp Kosher Salt
  • 3 Large Eggs, room temperature, lightly whisked
  • 1 Tbsp Pure Vanilla Extract
  • 1 Tbsp Bourbon (or dark rum)
  • 3 cups Pecan Halves (2 1/2 cups for filling, 1/2 cup reserved for topping)

Instructions:

  1. Brown the Butter: Melt the cubed unsalted butter in a heavy-bottomed saucepan over medium heat. Continue cooking, stirring constantly, until the milk solids turn a deep amber colour and the butter smells nutty (approx. 5-7 minutes).
  2. Stop the Cook: Immediately remove the browned butter (beurre noisette) from the heat.
  3. Dissolve Sugars: Add the brown sugar, granulated sugar, corn syrup, and salt to the saucepan. Whisk vigorously until the sugars are fully dissolved and the mixture is smooth and glossy.
  4. Cool Slightly: Let the syrup mixture cool for 5 minutes. This is critical to prevent scrambling the eggs in the next stage.
  5. Prepare the Eggs: In a large mixing bowl, lightly whisk the three room-temperature eggs.
  6. Temper the Eggs: Very slowly, pour the slightly cooled syrup mixture into the eggs while constantly whisking. This ensures the eggs are gently heated ('tempered') without turning into scrambled eggs.
  7. Add Flavour: Stir in the vanilla extract and the bourbon (if using). The filling should be smooth and homogenous.
  8. Add Pecans: Gently fold 2 1/2 cups of the pecan halves into the filling mixture. Reserve the remaining 1/2 cup for the topping.
  9. Pour and Arrange: Pour the filling carefully into the prepared 9-inch pie shell. Arrange the reserved 1/2 cup of pecan halves decoratively on top of the filling.
  10. Preheat and Prepare: Preheat the oven to 350°F (175°C). Place the pie dish on a baking sheet.
  11. Bake Initial Phase: Bake for 20 minutes.
  12. Shield the Crust: After 20 minutes, if the edges of the crust are browning too quickly, carefully cover the rim of the pie with strips of aluminium foil or a pie shield.
  13. Finish Baking: Continue baking for another 30–40 minutes, or until the edges of the filling are set and firm, but the very centre of the pie still has a slight, soft wobble.
  14. Cool Completely: Remove from the oven and place on a wire rack. Allow the pie to cool completely (at least 4 hours, or preferably overnight) before slicing to ensure the Pecan Pie Filling is properly set.