Skip to content

Classic Pecan Pie With A Twist

Pecan Pie

Pecan pie is a staple on Thanksgiving at my house. I took a classic pecan pie recipe that I have been using for years (it’s the recipe on a Karo syrup bottle) and I tweaked it by soaking the pecans in cognac (you can use the booze of your choice, bourbon or brandy come to mind) the pecans are then slowly oven dried I also subbed Lyles golden syrup for the clear Karo, I also added an extra egg. The cognac infused pecans are delicious (kept sneaking a nut or two) and for the filling I used vanilla sugar instead of adding vanilla extract and I flavored with cognac. The booze is optional of course you can use this recipe to make a classic pecan pie but the addition of the cognac makes it more festive. Use your favorite pastry recipe. I always use the Julia Child master pastry recipe. I always have a container of vanilla sugar on hand, simply add a split vanilla bean to a container of sugar, cover and let sit so that the vanilla infuses the sugar.

Makes One 9 inch pie

The boozy pecans:

  • 1 1/2 cup pecans
  • 1 cup cognac or bourbon or brandy
  • OPTIONAL you can add a cinnamon stick, whole allspice, cardamom pod or whatever spice you like to the cognac for spiced boozy pecans.
  1. Pour your cognac in a saucepan and bring to a boil, remove from heat and pour onto your pecans. Place them in a covered container and let them sit at least 6 hours preferably overnight.
  2. When the pecans have finished their soak, drain (don’t discard the booze it will look cloudy but thats ok, I use it for flavoring, you will need a tsp for the filling) Turn your oven on to the lowest temperature (mine is 170) line small sheet pan with parchment and spread the nuts. Let them dry in the oven for 4-6 hours.

Making the pie:

  • Your favorite pastry crust or store bought dough
  • 4  large eggs at room temperature (or 3 extra large)
  • 1/4 cup dark Karo syrup
  • 3/4 cups Lyle’s golden syrup
  • 2 tablespoons melted butter
  • 1 cup vanilla sugar or regular granulated sugar
  • 1 teaspoon of your reserved booze or vanilla extract
  • 1 1/2 cup of your boozy pecans
  1. Pre-heat oven to 350. In mixing bowl add the eggs, just break the yolks and lightly beat them, now add the syrups, sugar, butter and flavoring. Mix with a spoon just until combined. Add the pecans and stir just to mix it all together.
  2. Place dough into 9 inch pie pan, pour in the filling and bake for 60-70 minutes. The middle of the pie should jiggle slightly when lightly touched. Remove from oven let cool completely before serving.
49 Comments Post a comment
  1. Bevi #

    You made the Bird menu with this. Is this posted on food52> I wanted to add it to my Bird Menu file.

    November 17, 2012
    • Thanks so much Bevi, yes it is posted on food52. It’s my favorite pecan pie recipe. Happy Thanksgiving.

      November 17, 2012
  2. This looks ambrosial! Happy Thanksgiving !

    November 17, 2012
  3. Cognac infused pecans? That sounds wonderful.

    November 17, 2012
    • Thank you, they are, adding some brown sugar or honey and spice makes a wonderful snacking nut too!

      November 18, 2012
  4. I remember this from your pie party blog! I was hoping you’d share it. I love it-you have such great ideas! It looks so good too, great job with the crust.

    November 18, 2012
    • Yes this is the same pie I made for the pie party, and it’s going to be re-appearing on Thursday at my table!

      November 18, 2012
  5. What a wonderful pie. I’m unfortunately allergic to nuts, but pecan pies were my mom’s favorite, and she made one every Thanksgiving. She would have LOVED this recipe – especially with the boozie pecans!

    November 18, 2012
    • I didn’t know you had nut allergy.Thanks so much, I think all of our Moms made this pie sans the boozy nuts I think. Happy Holiday!

      November 18, 2012
  6. Omg that’s beautiful and looks sooo delicious. My mom makes pecan pie every year, but honestly yours looks better.ssssh don’t say anything, lol! Yummy! I’m starving 🙂

    November 18, 2012
    • LOL, thank you so much. I love pecan pie, My Mom made it every now and then and I remember loving that sticky gooey filling and delicious pecans. One of my favorites. Thanks again,

      November 18, 2012
  7. This looks soooo good. I’m going to try it with GF pastry. I particuarly love boozy pecans. Yum!

    November 18, 2012
    • Thank you would be very interested to see a GF pastry recipe. Happy Thanksgiving!

      November 18, 2012
  8. Mmmm your recipe rocks my socks 🙂

    Choc Chip Uru

    November 18, 2012
  9. petit4chocolatier #

    Wow, love the boozy pecans so much! And when it couldn’t get any boozy better you can use the reserved booze in the recipe along side of it! This is a creative and delicious recipe!

    November 18, 2012
    • Thank you so much, yes that booze gives this pie a wonderfully different flavor, it is subtle but you can definitely taste it. It would be great with bourbon also.

      November 18, 2012
      • petit4chocolatier #

        I was thinking bourbon!!

        November 18, 2012
  10. This pie sounds lovely, Suzanne! I adore those spiced boozy pecans you used. What a brilliant idea! Pecan pie is one of my favorites. I usually make one for Thanksgiving each year. This year I’m going to try your recipe!

    November 18, 2012
    • Thank you, I do pecan pie every year without fail. I like it straight up but adding a little oomph to the pie doesn’t hurt either. It’s so easy and the results are spectacular. Thanks so much and Happy Thanksgiving!

      November 18, 2012
  11. I usually use the almost ready made Pecan Pie in a jar from Williams Sonoma. Maybe I’ll have the courage to try this.
    Thanks for sharing!
    Eileen Gross | Wine Everyday

    November 18, 2012
    • I didn’t know they made pecan pie in a jar,sounds great. This is so easy to make it literally takes minutes to throw everything together if you don’t do the boozy pecans. Thank you and have a wonderful Thanksgiving!

      November 18, 2012
      • Yes pecan pie in a jar! very easy & my husband doesn’t know the difference!
        I like the bourbon in your recipe, I’ve got to try it.

        November 19, 2012
      • Sounds great, going to try it, I love Williams Sonoma products. Thank you, and the boozy pecan pie is delicious! Thank you again.

        November 19, 2012
  12. YUM!!!! Boozy pecan pie? I’ve been trying to decide on a recipe to make…this just might be it!

    November 19, 2012
    • Thank you, it is good. I just finished making some boozy pecans this will be on my Thanksgiving menu. Have a wonderful Thanksgiving holiday!

      November 19, 2012
  13. Oh wow, boozy pecan pie…now this is divine. I love the tweaks you made! What a beautiful crust, too. Wishing you a wonderful Thanksgiving!

    November 20, 2012
    • Thanks Hannah, love the boozy nuts too! You and your family have a happy and safe Thanksgiving!

      November 20, 2012
  14. Ali #

    Pecan pie is not very common in Australia…I’m not sure why…this looks fabulous! Love the soaking of the pecans in alcohol!

    November 21, 2012
    • Thank you so much, pecan pie is one of those very indulgent desserts, rich and sweet but so delicious and yes soaking the pecans in the cognac or bourbon is delicious.

      November 21, 2012
  15. As I live in Singapore, an Asian country, we don’t have the tradition of celebrating Thanksgiving, so pecan pies are not common here, I wish I can have a slice of yours, looks so delicious!

    November 21, 2012
    • Thanks Jasline, I would gladly give you a slice. It is one of my favorites.

      November 21, 2012
  16. You got these pecans drunk alright! It looks like a tried and true pecan pie!

    November 26, 2012
    • Thank you so much Katerina, yep those are some boozy pecans alright. I have made the pie so many times and its just wonderful.

      November 26, 2012
  17. This looks incredible. What a perfect pie. I’m on pecan pie duty on Sunday. Love your boozey twist and think it will be appreciated when I make it!

    November 27, 2012
    • Thanks so much, the boozy pecans are delicious. I hope you enjoy!

      November 28, 2012
  18. I need to get over my fear of making pie crusts. This sounds amazing!

    November 29, 2012
    • Just jump right in, it’s only flour, fat and water I follow Julia Childs simple classic recipe for pie dough. I hope you will give it a try. Key is everything should be cold, butter, shortening even flour and don’t over work. It’s ok and even beneficial to have small chunks of butter in the dough, makes it very flaky. Best of luck and thank you for stopping by. I really am enjoying your blog!

      November 29, 2012
      • Thank you so much! I’ll keep you posted on the pie crust. I truly appreciate the tips and encouragement. I’m gonna do it! 🙂
        PS… Pugs are awesome.

        November 29, 2012
      • Pugs certainly are awesome, thank you so much!

        November 29, 2012
  19. cant wait to try this here if i can find the pecans!! forgot all about it when I left the US

    December 1, 2013
    • Thank you, I love pecan pie, it’s so decadent and sweet. Hope you enjoy!

      December 1, 2013
  20. chefceaser #

    Reblogged this on Chef Ceaser.

    November 23, 2016
  21. Pecan pie was always my favorite Thanksgiving dessert, Suzanne (back when i could have eggs). This one is gorgeous.

    November 19, 2017

Trackbacks & Pingbacks

  1. Thanksgiving Pies And The Wine | apuginthekitchen
  2. What Will You Serve For Thanksgiving? | apuginthekitchen
  3. Thanksgiving Preparation | apuginthekitchen
  4. Thanksgiving | apuginthekitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: