Today is National Pecan Pie day! Like so many of those other food related holidays, we think that it’s a pretty good excuse to get creative in the kitchen and bake something delicious, and pecan pie is one of my personal favorites! Even if you’re not a pecan pie fan, this simple recipe is sure to change your mind. It is fragrant with orange peel, rich with bourbon and cinnamon, and amazing with vanilla ice cream. So let’s get started! This is a great pie to finish off a summer BBQ, but it’s also wonderful for the holidays, so make it now and bookmark it for later! Trust me, it’s a total crowd pleaser at Thanksgiving!
First, gather up your equipment. You’re going to need a saucepan, a mixing bowl that can handle heat (our Mason Cash cane mixing bowls are perfect,) a rolling pin, a pie dish, a baking sheet and a whisk. If you’re making crust from scratch, you’ll need a separate bowl for that. I suggest popping a Mason Cash bowl in the fridge for your crusts. They stay cold forever, which makes for a better dough!
A note on pie dishes: You’ve probably noticed that there are a lot of different kinds of pie dishes on the market. On a recent trip to the cooking store in my area I saw flimsy foil dishes along with metal, Pyrex, enamel, ceramic and stoneware. For pies with a pre-baked crust, I’m partial to enameled pie plates like our Enamour dish. It conducts heat really evenly which is essential for baking an unfilled crust. For other pies, I really love terracotta bakeware. I use our Mason Cash terracotta pie plate for pretty much every fruit pie I make, along with this pecan pie. It promotes a really crisp crust, but keeps it flaky and buttery, rather than drying out the crust. Now on to that pecan pie!
- Pie crust (either store bought or use our favorite recipe HERE)
- 3/4 stick unsalted butter
- 1 1/4 cups packed light brown sugar
- 1/4 cup light corn syrup
- 1/2 cup dark corn syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon bourbon or whiskey
- Zest of one orange
- ¼ tsp cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups lightly toasted pecan halves (1/2 pound)
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
- Place in buttered terracotta pie dish.
- Trim edge, leaving a 1/2-inch overhang.
- Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
- Lightly prick bottom all over with a fork.
- Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Meanwhile, melt butter in a small heavy saucepan over medium heat.
- Add brown sugar and cinnamon, whisking until smooth.
- Remove from heat and whisk in corn syrup, vanilla, bourbon, orange zest, and salt.
- Let cool for 2 minutes
- Lightly beat eggs in a medium bowl that can handle heat.
- Gradually beat the corn syrup mixture into the eggs, whisking the whole time
- Put pecans in pie shell and pour corn syrup mixture evenly over them.
- Bake on baking sheet until filling is set, 50 minutes to 1 hour.
- Cool completely.
Enjoy! It’s National Pecan Pie day, so the calories definitely don’t count.