Pecan Pie

This pecan pie was one of the best I ever made.  I went with David Lebovitz’s recipe.  Instead of serving it up like a pie, I cut it into squares with a whipped cream on the side.  A few bites are really all you need.  I realize this is a post-Thanksgiving food post but sometimes I just need to post this for my own benefit.  I plan on making this again next year and do not want to forget!

1 cup (215g) packed dark brown sugar
1/2 cup (125ml) dark amber maple syrup
3 large eggs, at room temperature
4 tablespoons melted butter, salted or unsalted
3 tablespoons bourbon
2 teaspoons grated fresh ginger
1 teaspoon ground (dried) ginger
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (225g) pecans, lightly toasted, very coarsely chopped
Mix all these together and pour into a pre-made crust.  Bake at 350 for about 40 minutes or until browned and set.  This is an epic pecan pie.

Comments (Archived):

  1. ben giordano


  2. Sierra Choi

    That looks delicious! Your kitchen must smell amazing this time of year.