Ingredients and Weight:
- Pie crust: 1 (9-inch) unbaked pie crust
- Pecan halves: 2 cups (11 ounces)
- Sugar: 1 cup (200 grams)
- Light corn syrup: 1/2 cup (125 milliliters)
- Eggs: 3 large
- Unsalted butter, melted: 1/2 cup (1 stick)
- Vanilla extract: 1 teaspoon
- Bourbon or brandy: 1/4 cup (60 milliliters)
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
Preparation Time:
20 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Place the pecans in a single layer on a baking sheet. Toast in the oven for 5-7 minutes, or until fragrant and lightly browned.
- In a large bowl, whisk together the sugar, corn syrup, eggs, melted butter, vanilla extract, bourbon, cinnamon, and nutmeg.
- Add the toasted pecans to the bowl and stir to combine.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 50-60 minutes, or until the edges of the crust are golden brown and the filling is set.
- Let the pie cool completely before serving.
Nutritional Information:
Per slice (1/8 of the pie):
- Calories: 350
- Fat: 20 grams
- Saturated fat: 10 grams
- Cholesterol: 105 milligrams
- Sodium: 160 milligrams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Sugar: 25 grams
- Protein: 4 grams
Dish Characteristics:
- Rich, nutty flavor
- Sweet and savory balance
- Buttery, flaky crust
- Perfect for dessert or special occasions
User Comments:
- "This pie is absolutely delicious! The pecan filling is perfectly balanced with the sweetness of the corn syrup and the spiciness of the cinnamon and nutmeg. The crust is flaky and buttery, which makes each bite a dream."
- "I love the addition of bourbon or brandy to this pie. It adds an extra depth of flavor that makes it truly special."
- "I've tried many different pecan pie recipes, but this one is by far my favorite. It's the perfect combination of Southern comfort and modern sophistication."
Special Precautions and Tips:
- If you don't have bourbon or brandy, you can substitute with more vanilla extract or a splash of rum.
- To prevent the crust from burning, cover the edges with foil after about 30 minutes of baking.
- Let the pie cool completely before slicing to prevent the filling from running.
