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Brown Butter and Bourbon Pecan Pie

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By Jenn Segal
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Made with brown butter and bourbon, this pecan pie has a richer, more complex flavor than the typical pecan pie.

Brown butter and bourbon pecan pie missing a slice.

This is an outstanding bourbon pecan pie, and the recipe credit goes to my longtime reader Jeff Winett of Sherman Oaks, California. Jeff is an avid cook and baker, so when he emailed me his “never-fails-to-thrill” pecan pie recipe a few months ago, I bookmarked it for the holidays. Made with dark brown sugar, golden syrup, brown butter and a shot of bourbon, the pie is richer with a more complex praline flavor — and also less cloyingly sweet — than your typical pecan pie. And the good news is that it barely requires any more effort. The only extra step, and it takes just five minutes, is browning the butter until it smells nutty and fragrant. The payoff in flavor is so worth it!

What you’ll need to make Brown Butter & Bourbon pecan pie

For the Filling

how to make pecan pie

The only ingredient you may not be familiar with is golden syrup — a thick, amber-colored sweetener with a slightly toasty, caramel-like edge. You can find it in the baking aisle of most large supermarkets near the corn syrup and molasses. The most well-known brand is Lyle’s, which is widely available in the UK (and sold at Whole Foods in the US) but King Golden Syrup is more common in the US.

For the Crust

how to bake a pecan pie

I like to make a homemade crust for my pecan pies — it’s easy once you get the hang of it — but a store-bought crust will work, too. Just be sure to buy a deep-dish crust or you won’t have room for all of the filling. Baking powder might seem like an odd addition but it helps the crust expand into the pan, rather than shrink and slip down the sides as it bakes.

Step-by-Step Instructions

Step 1: Make the Crust

To begin, combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade.

Dry ingredients in a food processor.

Add the butter and shortening in pieces. (You can use all butter if you like, but shortening helps the crust hold its shape and makes it a little easier to work with.)

Butter on dry ingredients in a food processor.

Pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within.

Dry ingredients with pea-sized clumps of butter and shortening.

Add the water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass — that’s good!

Crumbly mixture in a food processor.

Dump the crumbly dough out onto a work surface.

Pile of crumbly dough on a marbled surface.

Gather it into a ball.

Person pushing crumbly dough into a mound.

Then pat the dough into a 5-inch disc and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest.

Disk of pie crust dough.

Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough.

Rolling pin with a circle of dough.

Roll the dough, turning it frequently and adding more flour as necessary so it doesn’t stick, into a 13-inch circle.

Circle of dough on a marbled surface.

Fold the dough into quarters without creasing it and transfer it to a 9-inch deep dish pie pan (the pan should be at least 1-1/2 inches deep).

Folded dough on a pie pan.

Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don’t worry if it tears, just patch it right back up.

Rough-edged circle of dough in a pie pan.

Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for at least 30 minutes while you heat the oven.

Crimped pie crust in a pie pan.

Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 20 minutes, or until the crust is pale and partially cooked. This step, called blind baking, ensures that the crust is crisp on the bottom (otherwise the wet filling will prevent the crust from cooking through). Remove the parchment and dried beans/pie weights and set aside while you prepare the filling.

Lined pie crust filled with dry beans.

Step 2: Make the Filling

In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool.

Pan of browned butter.

To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth.

Brown butter and sugar ingredients in a bowl.

Add the eggs, bourbon, vanilla, and salt.

Whisk in a bowl with brown sauce and eggs.

Whisk until smooth.

Whisk in a bowl of brown sauce.

Step 3: Assemble and Bake the Pie

Sprinkle the pecans in the baked pie crust and then pour the syrup mixture over them. The nuts will float to the top. (For a prettier finished pie, use your fingers to flip over any whole pecans that are upside down, and arrange the whole pecans evenly on the surface.)

Pie crust filled with an unbaked brown butter and bourbon pecan filling.

Put the pie on the baking sheet and bake until just set and bubbling at the edges, 50-55 minutes. The pie will still wobble just a bit when nudged; that’s okay – it will continue to cook as it cools. Remove the finished pie from the oven and place on a wire rack to cool completely, about 4 hours or overnight. For the neatest slices, use a serrated knife to gently saw through the pecans. Serve at room temperature with unsweetened whipped cream or vanilla ice cream.

 

 

Brown butter and bourbon pecan pie in a glass pie pan.

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Brown Butter and Bourbon Pecan Pie

Metric Cup Measures
By Jenn Segal
Adapted from reader Jeff Winett

Made with brown butter and bourbon, this pecan pie has a richer, more complex flavor than the typical pecan pie.

Servings: 8
Prep Time: 30 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 Hour 45 Minutes, plus at least 45 minutes for the dough to rest

Ingredients

For the Crust

  • 1½ cups all-purpose flour, spooned into measuring cup and leveled with a knife
  • ½ teaspoon salt
  • ⅛ teaspoon baking powder
  • 6 tablespoons very cold unsalted butter, sliced into ¼-inch pieces
  • 3 tablespoons very cold vegetable shortening, in 3 pieces
  • 4 tablespoons very cold water

For the Filling

  • 5 tablespoons unsalted butter
  • ⅔ cup packed dark brown sugar
  • ⅔ cup light corn syrup
  • ½ cup golden syrup (such as Lyle’s or King)
  • 3 large eggs, at room temperature
  • 2 tablespoons bourbon (optional but highly recommended)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 2½ cups pecan halves (coarsely chop half of them, and leave the rest whole)
  • Unsweetened whipped cream or vanilla ice cream, for serving

Instructions

Make the Crust

  1. Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. Add the water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass -- that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc -- don't worry if the edges crack -- and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest.
  2. Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc -- don't overwork it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. With a rolling pin, roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle. Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan (the pan should be at least 1½ inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to ½-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for 30 minutes while you heat the oven.
  3. Preheat the oven to 400°F. Remove the crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it at least halfway full with dried beans or pie weights. Bake for 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and set aside while you prepare the filling.
  4. Reduce the oven temperature to 350°F.

Make the Filling

  1. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. (The milk solids will darken and settle on the bottom of the saucepan. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don't worry about it too much.)
  2. To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs, bourbon, vanilla, and salt.
  3. Sprinkle the pecans in the baked piecrust and then pour the syrup mixture over them. The nuts will float to the top. (It isn't necessary, but for a prettier finished pie, use your fingers to flip over any whole pecans that are upside down, and arrange the whole pecans evenly on the surface.)
  4. Put the pie on the baking sheet (be sure you reduced the oven temperature to 350°F!). Bake until just set and bubbling at the edges, 50-55 minutes. The pie will still wobble just a bit when nudged; that’s okay – it will continue to cook as it cools. Remove the finished pie from the oven and place on a wire rack to cool completely, about 4 hours or overnight. For the neatest slices, use a serrated knife to gently saw through the pecans. Serve at room temperature with unsweetened whipped cream or vanilla ice cream.
  5. Note: If using a store-bought crust, follow the instructions on the package for blind baking.
  6. Note: If using a ceramic pie plate, when you put the pie with the filling into the oven add approximately 10 minutes to the baking time.
  7. Make Ahead: The pie can be made one day ahead of time and stored, loosely covered, at room temperature.
  8. Freezer-Friendly Instructions: To freeze the pie, after it has cooled, wrap it tightly with aluminum foil or plastic freezer wrap for up to 2 months. Thaw in the refrigerator overnight before you plan to serve it.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 731
  • Fat: 45 g
  • Saturated fat: 14 g
  • Carbohydrates: 79 g
  • Sugar: 41 g
  • Fiber: 4 g
  • Protein: 8 g
  • Sodium: 363 mg
  • Cholesterol: 112 mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • We love pecan pie at our house, this was a nice twist on regular pecan with the bourbon. Decadent and delicious!

    • — Leslie DeRogatis
    • Reply

  • Made just as per the recipe. My daughter said it was the best pecan pie she had ever tried. I fully agreed! Pre – baking the crust is something I had never done but is certainly a new addition to my bag of tricks.

  • Hi Jenn!
    I’m in love with your website and use it on the regular 🙂 Really enjoying working through all your recipes!
    I’m not sure if this has been addressed, but, I’m having the opposite problem to most who’ve posted… I live in Australia and it’s really hard to find corn syrup. Golden syrup, on the other hand, is readily available. Is there a good substitute for the corn syrup? It’s the only ingredient I’m struggling to find.
    Thank you for any suggestions!!

    • Thank you for the kind words, Katrina! So happy you’re enjoying the recipes 😊. I think it’s fine to replace the corn syrup with more golden syrup – won’t make much difference at all. I’d love to know how it turns out if you try it that way.

  • For those of you like me who do not live in a place where golden syrup is in grocery stores, it is very simple to make. Just search the internet for a recipe.

  • Hi Jenn, I posted this to your instagram page. I see you haven’t posted anything yet! Get busy! I have found any great chefs and recipes there. It would be my pleasure to post and list your @jennsegalchef
    Thanks again!

    • Hi Eric, You can find me on instagram at @onceuponachef. I didn’t even realize I had another unused account but just checked and that is indeed me!?

      • Oh Great!
        I just searched your name and the one i sent came up. I’ll go back and add the correct one. Being a tech/marketing guy, I’d recommend another way to get followers and move them to your webpage. So, In addition to @onceuponachef, do one with a hashtag #onceuponachef. This is a business account, which you can have more than one account. My daughter has like 5 and I have 2. use the # one linked to your webpage. When you have cookbooks and some of your giveaways, this is probably a great way to do that. You may already have that.

        • Thanks so much for the advice Eric – I’m going to look into doing that!

          • Happy to help! You’ve helped me, quid pro quo!

            • — Eric Dawson

  • BBPP- Amazing recipe again! Thanks Jenn. This was actually pretty simple to put it together. I went back to a pie crust mix. It’s good and saved me hours that it took to make the crust here. Instead of waiting 4 hours to eat, I set it on the old school window sill. Yum. Everyone loved it. It was half gone after 3 people attacked it! Jenn, not sure if this is expected but cutting it was like cutting glass! I broke a plastic serrated pie cutter. Is that expected? I’ll be making this again for the family christmas meal coming up. Thanks

    • So glad you enjoyed it, Eric! The pecans do make it difficult to slice – next time you can chop them all coarsely. The pie won’t look as pretty but it will be much easier to cut.

  • I am not really a big pecan pie fan — too sweet without any depth of flavor. But I made this one for Thanksgiving. My husband, who is a big pecan pie fan, said it was the best one he’d ever had! And I loved it, too! In fact, we nearly came to blows over who got the last piece. 🙂 I’m making it again for Christmas. Didn’t find the golden syrup so I used Jenn’s suggestion of substituting 1/4 c. corn syrup and 1/4 c. brown sugar. Used frozen pie crust.

    • same issue on the golden syrup so i used the light corn syrup and lite syrup. Came out very well.

  • Delicious! Finally found the golden syrup ay Cost Plus World Market. They carry it as a regular stock item if anyone is looking for it

    Filling was a bit runny, but I attribute that to my erratic oven. Regardless, it was the only food at our Christmas party last night that was totally consumed!

    I will definitely make this again

  • Hi Jen. I’m going to make this for a dinner party next week. Having trouble locating the golden syrup. Is it ok to sub honey? Thanks much! I have made quite a few of your recipes and my husband and I have enjoyed them all

    • — Judi Richardson
    • Reply

    • Hi Judi. So glad you’re enjoying the recipes. If you can’t find golden syrup, I’d sub 1/4 cup light corn syrup and 1/4 cup brown sugar (in addition to the amounts already called for in the recipe). Hope that helps!

  • I’ve been baking pecan pie and apple pie for Thanksgivings for over 10 years. I just discovered Jen’s site before Thanskgiving this year and at the last minute decided to try her recipes for both. Hands down both the pecan and apple pie were the best I’ve ever made!!! The brown butter, burbon, and golden syrup made it the perfect flavor for gooey goodness with the pecans. This will be my go to recipe for pecan pie!!! Thank you!!!! OH and the apple pie recipe… perfect!!! No watery mushy crust! It was amazing!!!

  • This is our favorite pecan pie recipe. Got the Lyle’s golden syrup at Meijer store. Toasting pecans is essential and added extra tablespoon of bourbon! (Makers Mark).
    Thanks for this recipe!

  • Made this for a holiday dinner this year. It was delicious!!! Altough I couldn’t find golden syrup at my local grocery store, so I substituted real maple syrup.
    Don’t put too much bourbon as it can overpower the other flavors… I made a tester pie a few weeks before the holiday in which I made the mistake of using 2 shot glasses (about 6 oz) on the first pie… way too much bourbon flavor.

    • — Joseph McNamara
    • Reply

  • I made this pecan pie recipe for thanksgiving. The family loved the pie.
    I had problems finding golden syrup and decided to add a little more corn syrup .
    The boubon added a rich taste to the pie. I will be baking this same recipe , again

  • This recipe was a hit at Thanksgiving – really delicious and just unique enough to be special and different from a standard pecan pie, but not so unique as to scare off my more “vanilla” family members who have a very basic palette. Would definitely do it again. Didn’t have golden syrup so used maple syrup instead – great flavor but perhaps slightly looser in texture after baking. Will try the golden syrup next time.

  • I’ve been making pecan pie every Thanksgiving for many, many decades. It’s my favorite pie and I couldn’t imagine that it could be better. What a happy surprise! Browning the butter and the additions of bourbon and golden syrup developed an incredible flavor, it elevated a great pie to a FABULOUS pie! This pie came together much more easily than my old recipe which required cooking the karo and sugar and then tempering the eggs. It also set up nicely, no runny filling. The dough did not come together well, too crumbly. I just added another tablespoon+ of water to make the dough more workable, and the crust turned out beautifully, very flaky. I decorate the edges of my pies with dough cut-outs in the shapes of leaves, acorns etc. This dough held its shape and detail very well. A new favorite, indeed! I’m scrapping my old recipe.

  • My husband loves pecan pie and I’ve tried a few recipes – most are good but my daughter asked why it’s so hard to find a pecan pie recipe that has depth to the flavor and doesn’t taste so much like caramel sauce. This is the one! Made the recipe – including crust (not my strong point) using Jameson whiskey – the result?
    Superb flavor. I have tried many recipes from your site and have yet to have a fail.

  • I baked two pecan pies this year (wanted to find the ultimate recipe). Both called for bourbon and golden syrup. This one, however, was by far superior in both texture and flavor. It was devoured while the other sat lonely and untouched. Once again, Jen’s recipe wins!

  • I’ve always done bourbon in my pecan pies but the browned butter does add another layer to the wonderful taste. Thanks

  • I made this pie twice for Thanksgiving last week and it was perfect. It was a huge hit at both of the Thanksgiving dinners I went to. My only issue was not finding golden syrup so I used more corn syrup and it was delicious. Also for bourbon fans, I served it with bourbon whipped cream which was delicious.

    • Love that idea, Colleen!

  • I made this for our Thanksgiving holiday this year and it was amazing! THe instructions are easy to follow and the results were perfect. I used 2tbls of Makers Mark and a frozen pie crust. I will definitely make this again and again.
    I made it the day before so it had time to settle and had a slice for breakfast the day after!

  • Another keeper recipe from Once Upon a Chef! I did cheat and use a refrigerated pie crust, but this pie was a HUGE hit on Thanksgiving. Otherwise I did not, nor will I, change a thing. It is going to be my go-to when I am bringing a dessert to an occasion this winter!! Thank you!

  • I made this for family at Thanksgiving and I was lucky to get a slice before it was all gone! Everyone agreed that it was less cloyingly sweet than other pecan pie recipes, which meant we could enjoy the other, more subtle flavors more. I used a store-bought butter-based pie crust, and made homemade Golden Syrup, because I couldn’t find any at the local stores (I just did a YouTube search and found an easy recipe). Browning the butter was a fabulous idea to develop depth of flavor!

  • I brought this dish to Thanksgiving and even after a huge meal people made room for this dessert. I followed the recipe exactly, ordering the king syrup online, since I can’t find it locally, and used the bourbon. Loved it! Pecan Pie has always been a favorite for me, this pie adds ever more wonderful flavor.

  • I made this Bourbon Brown Butter Pecan pie for Thanksgiving because I love to shake things up a bit. I was worried that everyone would miss the traditional pecan pie but this pie was an overwhelming hit! The richness of the bourbon and brown butter was not overpowering. I will definitely add this recipe to long list of “Once Upon a Chef” make again recipes.

  • I made this pie for Thanksgiving. This is, by far, the BEST pecan pie I have ever had! Most pecan pies are so sweet they are not enjoyable to eat-this pie was perfect. I instantly could taste the browned butter and loved what this added-definitely a DO NOT SKIP step. I used Basil Hayden bourbon and what a good choice! The only “slight negative” and again, slight to the point that it would not begin to keep me from making the pie again, was that the pie got a bit hard on top in the fridge. I will not refrigerate this pie the next time. I have told many close to me that if they need a good pecan pie, this one is exceptional!

  • I made this recipe for my Thanksgiving guests. There was not one crumb left over. It was thoroughly enjoyed by all.

  • Jenn,
    I found the dough recipe lacked a little bit of water and was too crumbly with 4 tbsp, added 1 more and it was perfect! Many, many compliments.
    The taste of bourbon was masterful!
    Looking forward to your cookbook.

  • I made one pie exactly like the recipe and I made one pie using a store bought pie crust and added semisweet chocolate chips. The original recipe was delicious-even though my pie crust was not as pretty as yours. I love the bourbon in it. My son and husband had to have chocolate and really enjoyed the 2 nd pie. Both pies did not last long and I would call that a success. I will make this again!

  • I made this for Thanksgiving and it was a hit! I purchased Lyle’s golden syrup on Amazon, and followed the recipe as directed. I found the crust to be crumbly and a little difficult to work with, but it was fine in the end, though a little dry and not as flaky as I would like. Next time I might consider toasting the pecans first, but overall was a great dessert and will definitely make again

  • Made for Thanksgiving, big hit. Found King golden syrup on Amazon Prime. Thanks!

  • This was the BEST pie I’ve ever tasted! And everyone at our dinner thought so too! It really was not difficult to make at all. If I could give it ten stars I would! Great recipe!

  • Made this recipe for Thanksgiving and used gluten free flour instead for the crust. The recipe was great and not a crumb left over.

  • I made this pie yesterday for Thanksgiving and it is fabulous. I could not find the golden syrup so substituted 1/4 cup brown sugar and 1/4 cup Karo per Jen. My cousin said it’s her favorite pie ever. 🙂 I can’t imagine how much better it will be with the golden syrup! Thank you Jen!!

  • Hi Jen! I’m making your pecan Burbon pie for thanksgiving. I blind baked the crust but can’t finish the pie until tomorrow. Should I put the crust in the refrigerator? Covered? What would you suggest?
    Thanks- love your recipes!

    • Hi Gail, I’d just cover it loosely with foil and keep it out at room temp. – should be fine. Happy Thanksgiving!

  • Hi Jen I’m going to try your bourbon pecan pie. My question is I bought the pre-made pie shells do I still have to blind bake them prior to using them or are they all ready to use?

    • Hi Toni, Yes, you should blind bake the crust (follow the package instructions for blind baking). Hope you enjoy!

      • Thanks Jenn wish me luck🙂.

  • Hi Jenn
    I’m baking my pies today ( I’m baking your perfect pumpkin pie — which it is!) and pecan pie.

    I notice the crusts are almost identical however, the pumpkin pie is baked an additional 20 min after weights are removed… the pecan pie is only blind baked for for 20 min.

    Can you explain why.

    Thank you so much!

    It’s an ” all Jenn Thanksgiving” for us!
    ( btw I preordered 5 copies of your cookbook…. they will be going to my daughters in law and a couple of bff’s that are near and dear!)….and one for me, of course!

    Happy Thanksgiving!

    • That is so sweet, Barb. Thank you for ordering so many books…I am so honored! 😊 That’s a great question about the crusts. Compared to this recipe, the pumpkin filling is more liquid and the pie cooks at a lower temperature, so I found a longer “blind bake” necessary to ensure the bottom crust cooked thoroughly. (Soggy crust is my pet peeve!) Happy Thanksgiving to you and yours!

  • Without a doubt the best pecan pie ever! I’m not a baker by any means so I used a store bought shell and blind baked it using beans as weight, 400 deg for 20 minutes. Everything else exactly as specified and it was delicious! I’m not one to give many reviews much less five star reviews but this one is worth it!

  • This is my new favorite pie!!

  • Do you have a southern pecan pie recipe. There’s something special about the custard part of it and I can only find it in Texas
    Thanks for stuffing w sausage recipe. I had always used breakfast sausage. This looks better

    • Hi Dee, This is the only tried and true pecan pie recipe I have. I think it’s pretty southern if you want to give it a go. 🙂

  • I would like your thought on toasting the pecans before using them in the pie. Also, have you ever soaked pecans in warm water before toasting? It does seem to remove some of the bitterness that pecans can have.

    • Hi David, the pecans get somewhat toasted while they are baking in the pie, so I don’t think it’s necesary (and wouldn’t want them to get too dark). That said, if you wanted to stick them in the oven very briefly for a quick toasting, I don’t think it would hurt. And, no, I’ve never soaked pecans in warm water before; I’ll have to try that at some point!

  • what if i want to use those 1:1 gluten free flour blends? will it work?

    • That should work, Jean — or feel free to use a store-bought gluten-free crust (follow the instructions on the package for blind baking).

  • Hi Jenn, if I were to add chocolate to the pie, how much would I add, what type, i.e. chips, chopped, semi-sweet, bittersweet etc., and when would I add it to the recipe. Of course the pie is fabulous the way it is but it’s the holidays and everything’s better with chocolate 🙂 Thanks so much!! LOVE your recipes!

    • Hi Jackie, Sounds delish! I’d break up about 3 ounces of bittersweet chocolate and add with the pecans. Please lmk how it turns out!

      • Hello Jen,
        This was hands down the BEST pie I’ve ever tasted! I also wanted to let you know my entire Thanksgiving menu came from Once Upon a Chef, from appetizers to dessert! Thanks so much!

  • I can’t believe this is the first time I have ever come across a pastry crust recipe that contains baking powder. I can’t wait to try it out – I hate that thing where the pastry shrinks short of the rim of the dish, even though you lovingly dock it and then rest it in 5-star accommodation in the fridge. I live in Turkey, where we can’t get golden syrup (and bringing it in the suitcase is fraught with the idea of potentially very sticky clothes). Did you know it is really easy to make, just with sugar, water and a couple of slices of lemon – it’s completely straightforward and probably cheaper than buying imported syrup. That nice Mr Google has some simple instructions.

    • And forgot to say – recipe looks absolutely gorgeous. I shall be on to the syrup-making immediately. I’ve even got some Bourbon in the cupboard.

    • So good to know about the substitution for the golden syrup — thanks Jayne!

  • If I just have light brown sugar on hand is it okay to add molasses to it to approximate the dark brown sugar called for in the recipe? Just wanted to make sure it wouldn’t affect the consistency. (Also, you can ignore the question I submitted via email since I didn’t initially see this comment section for the recipe. That question was the same as what I posted here). Thank you! Also, thank you for sharing your talents on this blog! I have made countless of your recipes, and they are all fabulous. I am so glad I found your website. So many other blogs I’ve found may draw you in with beautiful photos, but then their recipes don’t live up to the hype and don’t seem well-tested. I appreciate that you only share amazing content and that your recipes are so well-written. Thank you!

    • Hi Julie, It’s fine to just use light brown sugar (w/o molasses) – it won’t make much difference. And so happy you’re having success with the recipes! 😊

  • For the homemade Golden Syrup you said equal parts brown sugar and corn syrup. 1/2 cup of each or 1/4 cup each to equal 1/2 cup
    Love everything you post. Your pie crust is excellent…love love love it! Thanks so much, Michele Glemser

    • Hi Michele, glad you like the blog! For substituting the golden syrup, you’ll need 1/4 cup of brown sugar and 1/4 cup of light corn syrup. Hope that clarifies!

      • I just wanted to make sure I understood the substitution for the Golden Syrup, as I am not able to see all the questions. The substitution is 1/4 cup each of brown sugar, and light corn syrup; which is in addition to what is already in the recipe separately, correct? I am not able to get the Golden Syrup here in Galveston, Texas. And, time is short so I will just substitute this time. Thank you so much for your time! Can’t wait to try this!

        • Hi Doreen, Yes, that’s correct. You’ll add an additional 1/4 cup each brown sugar and light corn syrup. Please come back and lmk how it turns out — and Happy Thanksgiving!

  • Hi Jenn, I made your apple pie recipe and used my heritage white pearmain apples (from the 1200’s in England!) I had never made a pie with them before, and they might not have been best choice because they were still a bit crisp, and the pie was dry. The crust, however, was excellent. I usually use butter, shortening, and lard, so I used lard and butter for your recipe. The baking powder was an interesting addition, and my crust did not slip at all. It was very crispy, and I wondered if the baking powder made it crisper. I used the whole 1/2 teaspoon called for even though at our high altitude I usually cut it in half. Your recipes are fantastic. Thank you for a great blog!

    • — Katharine Precek
    • Reply

    • The baking powder really shouldn’t shouldn’t make the crust crispy, but it sounds like you used more than the recipe calls for – you mentioned that you used 1/2 tsp; the recipe just calls for 1/8 tsp. There’s a chance that could’ve made the crust crispier. (And glad you like the blog :)!

  • Do you prepare a store bought crust the same way? Freezing it and blind baking?

    • Hi Debbie, Yes but you’ll want to follow the package instructions for blind baking – the time/temp may be different.

  • Does the Bourbon alcohol content cook out and just has the flavor? If not can it be omitted? Cannot have alcohol.
    TY 🙂
    BTW – I am a passionate cook and baker and your website is one of my absolute favorites. It is one of my go to as is America’s Test Kitchen and Cook’s Illustrated…

    • Hi Deb, It does evaporate and is only there for flavor but feel free to leave it out – the pie will still be delicious. And so glad you’re enjoying all the recipes. 😊

  • Hi Jenn, I love all your recipes and know this will be delicious, but I can’t serve anything with alcohol. Is there anything nonalcoholic that I can substitute for the bourbon? Thanks.

    • Thank you, Linda! It’s perfectly fine to just leave it out. Hope you enjoy it!

  • Love the idea of the shot of bourbon… How handy that we have a bottle of Woodford in the cupboard already. Thanks Jenn, can’t wait to try it!

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