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Classic Pecan Pie

This familiar dessert of toasted pecans, sweet gooey filling, and flaky crust gets a mini makeover while remaining true to its roots.

To start, use both butter and shortening in the crust for classic flavor and an ultra-tender crumb. A few tablespoons of bourbon creates a foolproof, flaky texture and enhances the toasted pecan flavor.

Swap the often-used, overly sweet, corn syrup with a combination of brown sugar, pure maple syrup, and molasses, to create a deeper, more nuanced flavor in the rich filling. Then please all pecan pie lovers out there and use chopped pecans for the filling and whole pecans — tossed with maple syrup and bourbon — for the top.


12 servings

Total Time

3½ hours + chilling

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For the crust, whisk together flour, granulated sugar, and ½ tsp. salt. Cut in 6 Tbsp. butter and shortening, using a pastry blender, until pea-sized.

Combine water and 2 Tbsp. bourbon, then stir into flour with a rubber spatula, lightly pressing, until dough holds together.

Shape dough into a disk and wrap in plastic; chill at least 1 hour or overnight.

Roll dough out on a lightly floured surface into a 13-inch circle; transfer to a 9-inch pie plate, pressing into bottom. Trim all but 1-inch overhang, fold edge under, and crimp. Prick bottom of crust with a fork; freeze until firm, about 1 hour.

Preheat oven to 400° with rack in lowest position.

Line crust with parchment paper, fill with dried beans or pie weights, and bake until crust is set, about 25 minutes; remove beans and parchment and brush bottom and sides of crust with egg white. Bake crust until golden, 10 minutes; let cool completely.

For the filling, whisk together 1 cup maple syrup, brown sugar, and molasses in a saucepan over medium heat. Cook filling, stirring frequently, until sugar dissolves, about 3 minutes; let cool 5 minutes.

Whisk in 4 Tbsp. butter, 2 Tbsp. bourbon, vanilla, and ¾ tsp. salt. Slowly whisk in eggs until incorporated.

Roughly chop 1 cup pecans and add to filling; pour into prepared crust. Toss remaining 1 cup pecans with 1 Tbsp. maple syrup and 1 Tbsp. bourbon, then arrange over top of pie. Transfer pie to oven and decrease temperature to 325°.

Bake pie until filling is set and center is slightly jiggly, 6065 minutes. Transfer pie to a rack and let cool completely, 4–5 hours. Serve pie with ice cream.


Cut chilled fat into flour mixture — when baked it melts and leaves pockets to create a flaky crust.


To avoid melting the fats, use a rubber spatula, not your hands, when adding the liquid for the crust.


Fill parchment-lined crust with dried beans before blind baking to keep the crust from puffing.


For a shiny top, toss pecan halves with bourbon and maple syrup before placing on top of filling.

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