Chef John's Pecan Pie

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins Carefully roll out pie dough and gently press into a 9 1/2-inch glass pie dish. Crimp the edges for a decorative finish. Line the dough with parchment paper, ensuring it snugly fits against the surface. Fill with pie weights, distributing them evenly across the bottom. (10 minutes)

Recipe View 30 mins Blind-bake in the preheated oven for 20 minutes. Carefully remove parchment paper and pie weights. Return the crust to the oven and continue baking until lightly golden and set, approximately 10 minutes more. (30 minutes)

Recipe View 10 mins While the crust bakes, spread pecans in a single layer on a baking sheet. Toast in the oven until fragrant and lightly golden, 7 to 8 minutes. Remove and let cool slightly. (10 minutes)

Recipe View 15 mins In a medium saucepan over medium heat, combine brown sugar, butter, granulated sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt. Whisk constantly until the butter is melted and the mixture comes to a gentle boil. Remove from heat and let cool slightly, 5 to 10 minutes. (15 minutes)

Recipe View 5 mins In a large bowl, whisk the eggs lightly. Gradually drizzle the slightly cooled sugar mixture into the eggs, whisking constantly to ensure a smooth and emulsified filling. (5 minutes)

Recipe View 5 mins Arrange the toasted pecans evenly across the bottom of the pre-baked pie crust. Gently pour the prepared sugar mixture over the nuts, using a spatula to ensure all pecans are coated evenly. (5 minutes)

Recipe View 45 mins Return the pie to the preheated oven and bake until the crust is deeply golden brown and the filling is set with a slight jiggle, 40 to 45 minutes. If the crust begins to brown too quickly, tent loosely with foil. (45 minutes)

Recipe View 1 hrs Remove pie from the oven and let cool completely on a wire rack before slicing and serving. The filling will continue to set as it cools. (60 minutes)