Best Pecan Pie

Name: Best Pecan Pie
Prep time: 10 min
Cook time: 90 min
Ingredients: 1 premade pie crust; 5 tablespoons unsalted butter; 1 cup packed light brown sugar; 3/4 cup light corn syrup; 1/2 teaspoon fine salt; 2 cups pecans (whole or chopped ); 1 to 2 tablespoons bourbon; 2 teaspoons pure vanilla extract; Zest of 1 orange; 3 eggs (lightly beaten)

By Katherine

5 from 1 vote

Nov 22, 2024

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Your holiday table is not complete without my grandmother’s recipe for perfectly buttery, bourbon and orange infused pecan pie. This pecan pie is set apart by perfectly baked crust – no soggy bottoms here – toasted nuts, and caramel-like filling that is offset perfectly with bright citrus and smoky bourbon.

Pecan pie on a marble surface, surrounded by pecans, a halved orange, and a plant.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Orange Bourbon Pecan Pie
How to Make Pecan Pie
Tips and Tricks to Perfect Pecan Pie
What to Enjoy with Pecan Pie
Best Pecan Pie Recipe

Pecan pie on a table with a bottle of bourbon, an orange half, a figurine, and a small decorated tree.

Orange Bourbon Pecan Pie

Pecan pie is my husband’s absolute favorite pie, so we enjoy it all year round. My grandmother shared his love for this nutty pie, and I have been using her recipe for years. The trick to a really amazing pecan pie is in the process. It’s absolutely critical that you pre-bake the crust before making the filling since the filling is so moist that you could never get a crisp bottom otherwise. Toasting the nuts is the next crucial step which people often skip because they are in a hurry. Toasting the nuts releases the natural oils in them and gives them a wonderful flavor, plus it makes your house smells amazing! When you go to make the filling, you want to use brown sugar for that molasses taste and light corn syrup. If you use dark corn syrup you won’t be able to taste much else. The secret ingredients to the filling are orange zest and a splash (or two) of bourbon. The orange gives a wonderful light brightness to this sweet caramel nut pie, you can add more if you want. Bourbon works alongside the vanilla extract to bring a floral hearty flavor to the filling. Note, all of the alcoholic content of the bourbon cooks off while the pie is baking so this pie is suitable for people of all ages. You can omit the bourbon if you prefer.

When you are preparing for Thanksgiving, I recommend you make your pies ahead of time. I bake these pecan pies and my bourbon pumpkin pies the week before thanksgiving and cool and freeze them. I assemble my apple pies the week before too but wait to bake till right as we are sitting down for dinner Thanksgiving Day. I hope this pecan pie can bring as much joy to your family table as it has brought to mine!

A pecan pie on a table with a halved orange and a bottle in the background, surrounded by a gray cloth.

How to Make Pecan Pie

First assemble the following ingredients:

Premade pie crust (1) – A premade pie crust offers a convenient and reliable base for your pecan pie, saving time without compromising on flavor.
Unsalted butter (5 tablespoons) – Melted butter enriches the filling with a creamy, luscious texture and a hint of savory balance.
Light brown sugar (1 cup) – Brown sugar adds a deep, molasses-like sweetness and enhances the pie’s rich caramelized flavor.
Light corn syrup (3/4 cup) – Corn syrup ensures a smooth, gooey filling that sets perfectly without crystallizing.
Salt (1/2 teaspoon) – A touch of salt balances the sweetness and elevates the overall flavor profile of the pie.
Pecans (2 cups) – Chopped pecans provide a satisfying crunch and the signature nutty flavor of the pie.
Bourbon (1 to 2 tablespoons) – A splash of bourbon adds warmth and a subtle, smoky depth to the filling.
Vanilla extract (2 teaspoons) – Vanilla extract rounds out the flavors with its sweet, aromatic notes.
Zest of 1 orange – Orange zest brings a bright, citrusy contrast to the pie’s rich, sweet filling.
Eggs (3) – Eggs act as a binding agent, creating the custard-like texture that holds the pie together.

Ingredients for pie preparation, including butter, eggs, brown sugar, light corn syrup, pecans, vanilla extract, an empty pie crust, an orange, and a pinch of salt on a marble surface.

A pie crust lined with parchment paper, filled with white ceramic pie weights, surrounded by pecans and a halved orange on a marble surface.

A baked pie crust in a tin next to a gray cloth, halved orange, and scattered pecans on a marble surface.

Pot with a spatula stirring pecans in a caramel mixture. Nearby are a gray towel and sliced oranges on a marble surface.

A saucepan of pecans coated in a brown liquid on a marble surface, with a pink spatula inside. A bottle and orange slices are visible in the background.

Use this Method

Prep Crust. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights.

Prebake. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.

Finish Crust. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes.

Lower Temp. Reduce the oven temperature to 350 degrees F.

Toast Pecans. Spread the pecans out on a baking sheet and place them in the oven, bake for 10 minutes, tossing halfway till pecans are toasted. Remove from the oven and let cool.

Start Filling. While the crust is baking make the filling: In a medium saucepan, combine the butter brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute.

Add Nuts. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.)

Finish. Whisk the beaten eggs and orange zest into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.

Bake and Enjoy. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil halfway during baking.) Cool on a rack. Serve slightly warm or room temperature.

Slice of pecan pie on a white plate with a fork, surrounded by pecans, a bottle of bourbon, and a half orange on a gray cloth background.

Tips and Tricks to Perfect Pecan Pie

Mix Carefully: Stir the filling gently to avoid introducing air, which can cause cracks.

Layer Pecans Strategically: Place some pecans at the bottom of the crust before pouring the filling to prevent a soggy bottom.

Prevent Overbrowning: Use a pie shield or foil to cover the edges of the crust halfway through baking.

Don’t Overbake: The filling should jiggle slightly in the center when it’s done, as it will set as it cools.

Cool Completely: Allow the pie to cool fully before slicing to help the filling firm up properly.

Experiment with Sweeteners: Use a mix of corn syrup, maple syrup, or brown sugar for unique flavor variations.

Store Properly: Keep the pie covered at room temperature for up to two days or refrigerate for longer storage.

FAQs

Why is my pecan pie runny?

The pie likely wasn’t baked long enough. The filling should reach 200°F at the center. Let it cool completely to allow the filling to set.

How do I keep my pecan pie crust from getting soggy?

Blind bake the crust for a few minutes before adding the filling, and layer chopped pecans at the bottom to act as a barrier.

Can I use something other than corn syrup?

Yes! You can substitute corn syrup with maple syrup, honey, or a mix of brown sugar and water for a slightly different flavor. Try adding some molasses for extra flavor.

How do I prevent the pecans from burning on top?

Cover the pie with aluminum foil halfway through baking to protect the pecans from overbrowning.

Can I make pecan pie ahead of time?

Absolutely! Pecan pie can be made up to 2 days in advance and stored at room temperature or refrigerated for longer storage.

Do I need to toast the pecans first?

Toasting pecans enhances their flavor and ensures they stay crunchy, but it’s optional.

Can I freeze pecan pie?

Yes, pecan pie freezes well. Let it cool completely after baking. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

What type of crust works best for pecan pie?

A buttery, flaky pie crust pairs perfectly with the rich filling. Store-bought or homemade crusts work fine.

Why does my pie crack on top?

Overbaking can cause the filling to crack. Remove the pie from the oven when it’s still slightly jiggly in the center.

How do I know when my pecan pie is done?

The filling should be puffed up and slightly jiggly in the center when shaken gently. It will continue to set as it cools.

Do I serve pecan pie warm or cold?

It’s personal preference! Pecan pie can be enjoyed warm, room temperature, or chilled. Warm it in the oven for a cozy treat.

Can I add other flavors to my pecan pie?

Yes! You can add dried fruits, or even chocolate chips to make a chocolate pecan pie!