How To Make Pecan Pie. Bourbon Included.
When it comes to building deep, delicious flavor, pecan pie has it all. The molten, molasses goodness of brown sugar, the aroma of real vanilla that permeates every room of your house and reminds you that a vanilla pod really is the fruit of a flower, and, of course, the pecans themselves. This version of the Southern classic — courtesy of our friends from ChefSteps — ranges from crispy and candied on top to soft and nut-buttery inside.
Combined, these ingredients make for a pie filling that clearly demonstrates why the phrase "ooey-gooey goodness" was invented. (We even check the temperature toward the end of baking to make sure it hits the perfect ooey-gooey goodness we're after.)
Along with a double handful of pecans, we tip our hat to the pie's Southern roots by adding a shot of bourbon to the filling, which lends its own complex nutty, woodsy, and brown-sugary notes while amping up every other flavor in the mix. One recommendation? When the desserts hit the table, reach for this one first. It's got a way of going fast. Take a look at the brief instructional video and full recipe below.
Servings: One 9" springform pie (8 large portions)
Ingredients
510 grams buttery, flaky, all-purpose pie crust (click for recipe, or buy premade)
7 large eggs
290 grams brown sugar
450 grams light corn syrup
4 1/2 grams salt
4 grams vanilla bean seed, from about 4 beans
45 grams bourbon whiskey
75 grams butter, cubed
340 grams pecans
Directions:
ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps' Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee — for the special price of $24 (regularly $39). Classes include Sous Vide: Beyond the Basics, Fluid Gels, French Macarons and more!