Kentucky Pecan Pie
Dive into the rich, Southern charm of Kentucky Pecan Pie, a decadent dessert that combines buttery sweetness with the deep nuttiness of toasted pecans. This classic pie features a lush filling of light corn syrup, granulated sugar, brown sugar, and pure vanilla extract, with an optional splash of Kentucky bourbon for a bold, smoky kick. Nestled in a flaky, unbaked pie crust and baked to golden perfection, every slice delivers a satisfying combination of crisp pecans and velvety custard. Ready in just over an hour with minimal prep time, this crowd-pleasing pie is perfect for holiday gatherings, potlucks, or anytime you’re craving an indulgent treat. Serve it with a dollop of whipped cream for an extra layer of creamy delight.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup light corn syrup
- 0.75 cup granulated sugar
- 0.25 cup packed light brown sugar
- 3 large eggs
- 1.5 teaspoons pure vanilla extract
- 2 tablespoons Kentucky bourbon (optional)
- 1.5 cups pecan halves
- 1 unbaked 9-inch pie crust
- 1 cup whipped cream (optional for serving)
Instructions
Preheat your oven to 350°F (175°C). Place a baking sheet on the middle rack to help catch any drips from the pie.
In a small saucepan over low heat, melt the unsalted butter. Remove the saucepan from the heat and allow the butter to cool slightly.
In a large mixing bowl, whisk together the light corn syrup, granulated sugar, and light brown sugar until well combined.
Add the melted butter to the sugar mixture and whisk until smooth.
Crack the eggs into the bowl and beat them into the mixture one at a time, ensuring each egg is fully incorporated. Stir in the vanilla extract and optional Kentucky bourbon if using.
Fold the pecan halves into the mixture until evenly distributed.
Place the unbaked 9-inch pie crust into a pie dish and gently pour the pecan mixture into the crust, spreading it evenly.
Carefully transfer the pie dish to the preheated oven and bake for 50-55 minutes, or until the filling is set but still slightly jiggles in the center when moved.
Remove the pie from the oven and let it cool completely on a wire rack for 2-3 hours, allowing the filling to set fully.
Slice and serve the pie at room temperature, optionally topped with whipped cream.
Nutrition Facts
Calories |
4663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.3 g | 385% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 466.2 g | 170% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 402.0 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 415 mg | 32% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
