I have been on a mission to find the best Pecan Pie Recipe since I was about 14 years old.
My first waitress job at the Minuteman Restaurant in Morristown NJ introduced me to a chocolate chip version of a Pecan Pie and from that day forward I was in love.
Now there are some very interesting Pecan Pie recipes out there.
Southerners may be the most bold when it comes to adding Bourbon!
I gotta tell ya, am not against that!
Yummmy! it sure does kick it up!
But in the interest of most people being against alcohol in their cooking, I will leave it out. (If you wish to add a splash I won’t tell!) (2 tablespoons will give it a nice kick!)
I have seen recipes with flour and those without and I have tried them both ways.
I have to be honest, I am a flour lover.
I really like it when my pie stays together bound lightly by the addition of flour.
Well, enough jabbering and trying to explain it, just TRY IT!
I hope you love my pecan pie recipe just as much as I do, and oh by the way- the orange zest…………………………………
Yeah….You will LOVE this!
Oh wait~ one last thing! With or without chocolate chips is your option.
If you choose to keep them out, make no adjustments except for the sadness you will feel when you realize you have made a grave mistake.
More chips for me!
Pie dough must be made ahead of time, in order to prepare the pie shell.
Blind Bake if desired
- ½ Recipe Pie Dough
- Light Corn Syrup (or REAL Maple Syrup) ¾ cup (240g) (180ml)
- Packed Dark Brown Sugar (or light is OK too) ¾ cup (158g)
- All Purpose Flour 3 Tablespoons (24g)
- Orange Zest from 1 large orange
- Eggs Large 3 (150g)
- Unsalted Butter 4 Tablespoons (56g)
- Vanilla Extract 2 teaspoons
- Salt pinch
- Pecan Halves 1½ cup (150g)
- Semi Sweet Chocolate Chips 1 cup (170g)
- Blind Bake the pie shell while preparing the pie ingredients.
- No need to cool the shell if you are ready at the same time the pie shell is done.
- In a large mixing bowl combine the brown sugar, flour and salt and whisk smooth.
- Add the corn syrup, eggs, vanilla extract, orange zest (and optional bourbon or brandy) and melted butter and whisk smooth.
- Add the pecans (and optional chocolate) and mix to coat evenly
- Pour the entire mixture into the pie shell and bake in a preheated oven at 350° F for approximately 45 minutes to an hour or until it has puffed and the center is not liquid, the same toothpick test that works fro brownies is appropriate here! No liquid should be on the pick, but very moist crumbs
- Cool completely and garnish with optional chocolate dipped pecan halves
- Serve warm but not piping hot. You must allow ample cooling for the filling to set so it is not too runny.