Chef John's Pecan Pie
Chef John's recipe for pecan pie has the perfect blend of nuts and sticky toffee filling with a wonderfully crisp crust.
Absolutely the best pecan pie we've ever eaten, including those from bakeries and restaurants! Just the right amount of sweetness and texture. I didn't use the bourbon, and I also didn't blind bake the piecrust first. Still came out divine! For those having problems, make sure there are no cracks or holes in your crust and make sure the filling doesn't cook over and get between your crust and the pie pan. Chef John hits a home run again!
It's pretty good recipe but in my opinion the sugar must be cut in about 30% easily. It just came up too sweet to my taste.
This is definitely a 5 star recipe and should be a package deal with Chef John's pumpkin pie recipe if you're in charge of pies at Thanksgiving. I made both of these for a holiday dinner with 8 adults, 2 kids, and the pies were GONE!
Absolutely love Chef John's recipes. Made the pecan pie and it came out great. I didn't have bourbon so I substituted some red wine and it was just fine. I didn't blind bake the crusts as instructed but did not have any problems. I even made one with a layer of semi sweet chocolate chips on the bottom of the pie and it was heavenly.
I've made many pecan pies before but this recipe sounded really good. The taste was excellent, but the filling was runny! The crust stuck to the bottom and sides of the glass baking pan. I have been baking for 70 years, so I know I followed the recipe to the letter? Why did the filling not congeal?