Double-Nut Pecan Pie 8.000

Deb Lindsey for The Washington Post

Smoke Signals Mar 16, 2011

Nuts under and on top of the filling, plus bourbon, give this classic dessert a deeper flavor. This is less sweet than you might be used to.

Make Ahead: This pie is best made a day in advance.

Servings: 8
  • 1 pre-baked 9-inch pie shell (homemade or store-bought)
  • 1/2 cup pecan pieces
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1/2 cup dark corn syrup
  • 1/4 cup light corn syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons Maker's Mark bourbon
  • 1 cup pecan halves


Preheat the oven to 350 degrees. Place the cooled, pre-baked 9-inch pie shell on a baking sheet. Scatter the chopped nuts evenly over the bottom of the pie shell.

Whisk together the melted butter, sugar, light and dark corn syrups, eggs, vanilla extract and bourbon in a medium mixing bowl to form a smooth, light-colored filling. Pour it slowly into the pie shell. Use all of the pecan halves to decorate the surface of the filling.

Bake on the middle oven rack for 50 to 60 minutes. (Cover loosely with foil if the top or pie crust edges are browning too quickly.) The nuts on top will be fixed, but the center of the filling will jiggle a little.

Transfer the pie to a heatproof surface to cool for at least 3 hours before serving; the pie should be set. For best flavor, cover and refrigerate for a day.

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Recipe Source

Adapted from Elizabeth Karmel, executive chef at Hill Country Barbecue Market in Penn Quarter.

Tested by Bonnie S. Benwick.

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