Pecan Pie

Try using other nuts such as walnuts or hazelnuts in this classic pie recipe.

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Servings 8 - 16servings
Prep Time 25minutes
Cook Time 50 - 60minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 - 16servings
Prep Time 25minutes
Cook Time 50 - 60minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes. Meanwhile, preheat the oven to 425°F.
  2. Combine the sugar, brown sugar and salt. Add the corn syrup, melted butter, bourbon and vanilla and mix well then add the eggs. Mix until thoroughly combined.
  3. Remove the pie crust from the freezer and fill evenly with chopped pecans. Pour batter over the pecans and bake at 425°F for 15 minutes. Reduce heat to 350°F and continue to bake until center is set, about 35 – 45 minutes.
  4. Let cool at least 2 hours before serving.