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Bourbon Pecan Standard, photographed on white marble in the A More Perfect Supper kitchen

Bourbon Pecan Standard

A rich, buttery pecan pie with a filling of toasted pecans, light corn syrup, and a touch of maple syrup and bourbon, baked until just set with a slight jiggle in the center.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 3 hours 40 minutes
Servings: 1 Servings
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 1 store-bought 9-inch unbaked pie crust
  • 1 cup pecans (1/2 cup whole halves 1/2 cup roughly chopped)
  • 3 large eggs room temperature
  • 3/4 cup light corn syrup
  • 2 tablespoons pure maple syrup
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon bourbon or dark rum (optional) optional
  • 1 egg white for sealing the crust
  • Flaky sea salt for finishing (optional); optional

Method
 

  1. Preheat oven to 350 degrees F.
  2. Spread pecans on a baking sheet and toast 8 minutes until fragrant. Cool slightly.
  3. Place unbaked pie crust in a 9-inch pie plate and crimp the edges. Lightly brush the bottom and sides with egg white. Let sit 2 minutes until slightly tacky.
  4. Spread toasted pecans evenly across the bottom of the crust.
  5. In a medium bowl, whisk eggs until smooth. Add corn syrup, maple syrup, granulated sugar, brown sugar, melted butter, vanilla, cinnamon, salt, and bourbon if using. Whisk until fully combined.
  6. Slowly pour filling over the pecans. The pecans will rise naturally to the top.
  7. Bake on the center rack 50 to 55 minutes until the edges are set and the center jiggles slightly when gently shaken. Tent edges with foil during the final 15 minutes if browning too quickly.
  8. Cool at room temperature at least 2 hours. Sprinkle lightly with flaky sea salt before serving if desired.