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  • Writer's pictureElisa Juarez

Brown Sugar Pecan Pie

From Good Housekeeping

Brown sugar- and maple syrup-drenched pecans are the sweet and sticky filling for this perfect holiday pie. This recipe calls for a batch of our Pastry for 9-Inch Pie (recipe below).

Total Time: 1:15 Prep: 0:35 Cook: 0:40 Level: Moderate Yield: 12 servings


· All-purpose flour for rolling dough · 1 pie pastry · 1 c. packed dark brown sugar · 2/3 c. pure maple syrup · 3 large eggs · 3 tbsp. butter · 1 tbsp. bourbon or 1 teaspoon vanilla extract · ¼ tsp. salt · 2 c. pecan halves or pieces · 1 large egg white


1. Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough round into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, keeping overhang intact. Transfer overhang to work surface. From overhang, with 3/4-inch decorative cookie cutter, cut 40 shapes, rerolling if necessary, for decorating rim of pie later. Refrigerate pie shell 15 minutes. Refrigerate cut shapes until ready to use.

2. Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 12 to 14 minutes or until beginning to set. Remove foil with weights and bake 13 to 15 minutes longer or until golden.

3. Meanwhile, in large bowl, with wire whisk, mix sugar, syrup, whole eggs, butter, bourbon, and salt until well blended.

4. Place hot pie shell in 18- by 12-inch jelly-roll pan. Lightly brush rim of pie shell with egg white. Gently and carefully press cut shapes around rim. Spread pecans in even layer in pie shell, then pour sugar mixture over them.

5. Bake 35 minutes or until filling is golden brown, puffed, and set around edge, but center still jiggles slightly. Cool completely on wire rack.

9-inch Pie Pastry:

  • 1¼ c. all-purpose flour

  • ¼ tsp. salt

  • 5 tbsp. cold butter or margarine

  • 3 tbsp. trans-fat free vegetable shortening

  • 3 to 5 tbsp. ice water

  1. In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form.

  2. With hands, shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough disk stand 30 minutes at room temperature before rolling.)We like to make the dough for our piecrusts in the food processor because it's so quick and easy. (This recipe also doubles easily in your food processor, for pies that require two crusts.) But if you prefer, the dough can be made by hand: In step 1, combine flour and salt in a large bowl and, with a pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs. Add ice water, mixing lightly with a fork after each addition, until dough is just moist enough to hold together. Complete pastry recipe as below in step 2.

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