Sheet Pan

Classic Pecan Pie with a Twist

October 14, 2011
0 Ratings
  • Makes One 9 inch pie
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:

What You'll Need
  • The boozy pecans
  • 1 1/2 cups pecans
  • 1 cup cognac or bourbon or brandy
  • 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. The boozy pecans
  2. 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.
  3. 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.
  1. Making the pie
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • AntoniaJames
  • Bevi
  • Niknud
  • boulangere
  • hardlikearmour
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

9 Reviews

AntoniaJames October 31, 2013
Next time I make Mr T a pecan pie, I'm using this recipe. Wow! ;o)
AntoniaJames October 31, 2013
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)
AntoniaJames October 31, 2013
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)
Bevi November 21, 2011
Making this! Starting the pecans NOW!
brownh0rnet October 23, 2011
The instructions mentions many?
MGrace October 21, 2011
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 ;)
Niknud October 17, 2011
This looks fantastic - and I am of the firm opinion that any time you can add booze to a recipe you should! Yum!
boulangere October 15, 2011
Brilliant! I love the idea of infusing the pecans first. Oh yeah, Lyle's is the way to go. Nice job!
hardlikearmour October 14, 2011
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!