Classic Pecan Pie with a Twist

By • October 14, 2011 • 20 Comments

32 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Pecan pie is a staple on Thanksgiving at my house. I took a classic pecan pie recipe that I have been using for years (it's the recipe on a Karo syrup bottle) and I tweaked it by soaking the pecans in cognac (you can use the booze of your choice, bourbon or brandy come to mind) the pecans are then slowly oven dried. The cognac infused pecans are delicious (kept sneaking a nut or two) and for the filling I used vanilla sugar instead of adding vanilla extract and I flavored with cognac. The booze is optional of course you can use this recipe to make a classic pecan pie but the addition of the cognac makes it more festive. Use your favorite pastry recipe. I always use the Julia Child master pastry recipe. Here is a link to the pastry dough recipe:
http://www.food52.com/recipes/14751_julias_all_purpose_pie_dough_pate_brisee
sdebrango

Makes one 9 inch pie

The boozy pecans

  • 1 1/2 cups pecans
  • 1 cup cognac or bourbon or brandy
  1. Pour your cognac in a saucepan and bring to a boil, remove from heat and pour onto your pecans. Place them in a covered container and let them sit at least 6 hours preferably overnight.
  2. When the pecans have finished their soak, drain (don't discard the booze it will look cloudy but thats ok, I use it for flavoring, you will need a tsp for the filling) Turn your oven on to the lowest temperature (mine is 170) line small sheet pan with parchment and spread the nuts. Let them dry in the oven for 4-6 hours.

Making the pie

  • Your favorite pastry crust or store bought dough
  • 3 extra large eggs at room temperature (If you don't have xtra large eggs large work just fine)
  • 1/4 cup dark Karo syrup
  • 3/4 cup Lyle's golden syrup
  • 2 tablespoons melted butter
  • 1 cup vanilla sugar
  • 1 teaspoon of your reserved booze or vanilla extract
  • 1 1/2 cups of your boozy pecans
  1. Pre-heat oven to 350. In mixing bowl add the eggs, just break the yolks and lightly swirl don't beat them, now add the syrups, sugar, butter and flavoring. Mix with a spoon just until combined. Add the pecans and stir just to mix it all together.
  2. Place dough into 9 inch pie pan, pour in the filling and bake for 60-70 minutes. The middle of the pie should jiggle slightly when lightly touched. Remove from oven let cool completely before serving.
Jump to Comments (20)

Comments (20) Questions (0)

Default-small
Default-small
New_years_kitchen_hlc_only

about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Next time I make Mr T a pecan pie, I'm using this recipe. Wow! ;o)

3-bizcard

about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you AJ, its a delicious pie and one I make every Thanksgiving!

New_years_kitchen_hlc_only

about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I like, too, how you use Karo + Lyles. Mr T complained that my pecan pie didn't taste "right" when I used Lyle's, so I've gone back to the Karo, but I'm thinking that, especially if I use dark Karo, which has a noticeable molasses flavor, he won't notice the Lyle's . . . . I cannot wait to try this. ;o)

3-bizcard

about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes I used all lyle's one year and it just wasn't the same. Using the dark Karo gives it that unmistakeable old fashioned pecan pie flavor that I love. Thanks, I hope you and Mr. T like it.

New_years_kitchen_hlc_only

about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I've just decided to make a pecan pie to take to a party tomorrow. (Until seeing this, I wasn't sure what I'd be doing, but now I know.) I have some pecans soaking now! For some reason, probably -- no definitely -- having to do with the fact that my sons have been home in the past few months, I do not have enough brandy, bourbon or cognac, so I'm soaking them in a Cointreau-like spiced orange ratafia I made last year. They're going to be great! ;o)

3-bizcard

about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh wow, soaking in cointreau sounds wonderful. I may try that this year instead of the cognac. Let me know what you think!

Cakes

about 3 years ago Bevi

Making this! Starting the pecans NOW!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh, I hope you like it. I am starting my pecans tomorrow. My grand daughters favorite is pecan pie, the other day she asked me to make it without the pecan, LOL!

Default-small

about 3 years ago brownh0rnet

The instructions mentions eggs...how many?

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so sorry, I posted this recipe when the new site was being launched and recipes were sometimes having problems with ingredients going missing that is what happened here, Its 3 eggs and I am adding that into the recipe. Thank you so much for noticing that,

Default-small

about 3 years ago MGrace

Love pecan pie, and love to make a creme fraiche bourbon whipped cream to top my pie - a perfect place for the leftover bourbon....or maybe I'll just drink it in a pecan infused bourbon manhattan ;)

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you MGrace, yes I love to do the same. I don't like to waste the bourbon or in my case cognac so I repurpose however I can. Really like the idea of a pecan bourbon manhattan.

Nog

about 3 years ago Niknud

This looks fantastic - and I am of the firm opinion that any time you can add booze to a recipe you should! Yum!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Niknud, I am of the same opinion!!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much boulangere. Let me know how it goes if your class makes it.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much and really appreciate a comment on a recipe with nuts, given your allergy. The infused nuts are fantastic, they would be great spiced and toasted. My grand daughter loves pecan pie minus the pecans so I didn't want to put the booze in the filling so she could eat it.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

The pesky allergy doesn't stop me from appreciating something so beautiful as this. We have a week of desserts coming up in a couple of weeks, and I'm looking forward to using your lovely interpretation of a classic American pie. Thank you.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Brilliant! I love the idea of infusing the pecans first. Oh yeah, Lyle's is the way to go. Nice job!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much, I know Lyles's is the best in pecan pie and the boozy pecans really make this good.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love the boozy pecans! I'm a huge fan of the Lyle's golden syrup for pecan pie. I used it last year in place of light corn syrup in my pecan pie, and it was too-die-for good. I'm definitely going to go for the boozy pecans in my pie this year. Thanks, sdebrango!