Utterly Deadly Southern Pecan Pie

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This pecan pie is to die for! Forget your tried-and-true pecan pie recipe and replace it immediately with this one. You’ll never look back.

Ingredients

1/2 (14.1-oz.) package refrigerated piecrusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon*
1 1/2 cups pecan halves

Preparation

  1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
  2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
  3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.

*Vanilla extract may be substituted

Pecan Squares

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Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.

Ingredients

  • 18 tablespoons unsalted butter, room temperature
  • 3/4 cup light-brown sugar, firmly packed
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup light-brown sugar, firmly packed
  • 6 tablespoons honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) pecan halves
  • 1/2 teaspoon pure vanilla extract

Preparation

  1. Place rack in center of oven. Heat oven to 375 degrees.
  2. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
  3. Add salt, and mix to combine.
  4. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
  5. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
  6. Reduce oven to 325 degrees.
  7. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
  8. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes.
  9. Carefully transfer pan to a wire rack to cool completely.
  10. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars.
  11. Store in an airtight container up to 1 week.

Makes about 32 cookies.

Pecan Pie with Cream Cheese Crust

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A combination of butter and cream cheese produces a forgiving piecrust that’s supple and a joy to roll out. The cream cheese gives the crust a lovely tang that pairs well with the rich pecan-and-butterscotch filling. The simple fluted edge is a traditional finishing touch. This is an intermediate-level recipe.

Ingredients

  • 10 ounces pecan halves (2 3/4 cups), toasted
  • 4 large eggs, lightly beaten
  • 1 cup packed dark-brown sugar
  • 1 cup light corn syrup
  • 4 ounces (1 stick) unsalted butter, melted and cooled
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon salt
  • Cream Cheese Pie Crust

Preparation

  1. Preheat oven to 325 degrees. Set aside 16 pecan halves for garnish; coarsely chop remaining pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Garnish edges with remaining pecan halves.
  2. Place dish on a rimmed baking sheet, and bake, rotating halfway through, until filling is just set and crust is golden brown, about 90 minutes. (Tent with foil if nuts are getting too dark.) Transfer to a wire rack, and let cool completely. (Pie can be stored at room temperature for up to 1 day.)

Makes one 9-inch pie.