Jessica Maher’s Perfect Pecan Pie
To shell and back.
Ingredients
- 1 cup dark-brown sugar
- ⅔ cup Lyle’s Golden Syrup
- 1 tablespoon bourbon
- 4 tablespoons unsalted butter
- 3 eggs, lightly beaten
- ¼ cup heavy cream
- heavy pinch salt
- 2 cups pecans, toasted and coarsely chopped (reserve around 35 or so toasted haves for the top)
- 1 pie crust
Directions
- Heat oven to 350 degrees. In a saucepan, combine sugar, syrup, bourbon, and butter and bring to a boil, stirring constantly. Remove from heat and let cool to room temperature.
- Whisk the eggs, cream, and salt together, then whisk them into the sugar mixture.
- Pour the toasted pecan pieces into a pie crust, then pour in the batter. Evenly distribute the pecan halves on top of the pie in concentric circles, starting from the middle.
- Bake for 45 to 50 minutes, or until the filling is just set and the crust is golden brown.
- Allow to rest for at least an hour, then serve with whipped cream or ice cream.