My pecan pie has just enough goop to hold together all those good, sweet, crunchy Georgia pecans. Whether you call them â€œpee-cansâ€ or â€œpe-cahns,â€ youâ€™ll adore this rich, slightly sticky pie.
- All Purpose Flour
- cane syrup or corn syrup
- packed light brown sugar
- Paulaâ€™s Flaky Piecrust Dough
- pecan halves
- Dust a work surface with a small handful of flour. Roll the dough into a 12-inch round about 1/4 inch thick (skip this step if using a prepared crust). Use it to line a 9-inch pie plate and chill in the refrigerator for 30 minutes or up to overnight (cover lightly with plastic wrap if chilling for more than 2 hours).
- When you are ready to bake the pie, preheat the oven to 375Â°F. Line the dough with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the beans
- Reduce the oven temperature to 325Â°F.
- While the piecrust is in the oven, in a small saucepan, melt the butter. Whisk in the 1 tablespoon flour. Whisk in the brown sugar and cane syrup. Bring to a simmer, then immediately remove from the heat and let cool for 10 minutes. Beat in the eggs, salt, and bourbon. Stir in the pecans.
- Pour the filling into the piecrust. Bake until the filling is set but still jiggles slightly in the center, 45 to 50 minutes. Let cool completely on a wire rack before slicing and serving up.