The Best Pecan Pie – Ever!

pecanpie-whole_tgI know, I know…I’ve been M.I.A. Sorry! But, I think I am back. Work and life got in the way, and everything was just all too much. Something had to be sacraficed and unforntunately it was this little creative space that I love living in that had to take a back seat to everything else in my life. With that, dinners, lunches, and everything in between suffered. My kids were very excited to see me back in the kitchen with all of my tools and my camera!

Thanksgiving is 4 days away and this pecan pie is a recipe that I have been making for the past 30 years. The original recipe is from Cooks Illustrated and over the years I have made it my own. I am not a fan of corn syrup and have found that Lyle’s Golden Syrup is a good replacement. In addition, I have truly come up with the perfect pie crust and use this recipe for rustic fruit tarts, pop tarts , hand pies, and this pecan pie.

In light of what the political climate is out there, I hope we can all find something to be grateful for. I am grateful to wake up and breath each and every morning, my three boys, and this pie!

Happy Thanksgiving!!



Susan’s Favorite Pecan Pie Recipe


250grams | 6.25 ounces | 1 1/4 cup unbleached flour
1/2 teaspoon Celtic sea salt
1 tablespoon sugar
85.5 grams | 3 ounces | 6 Tablespoons unsalted butter
57 grams | 2 ounces | 4 tablespoons vegetable shortening
2 Tablespoons vodka, very cold
2 Tablespoons ice water

85.5 grams | 3 ounces | 6 Tablespoons unsalted butter

200 grams | 7 ounces | 1 cup dark brown sugar

1/2 teaspoon Celtic sea salt

3 large eggs

225 grams | 7.9 ounces | 3/4 cup Lyle’s Golden Syrup

1 tablespoon pure vanilla extract

250 grams | 8 ounces | 2 cups chopped, toasted pecans


• preheat oven to 275*.
• for the pie dough:
• measure dry ingredients in a large bowl. whisk.
• add butter and shortening and mix with a pastry cutter.
• once blended, add water and vodka, 1 tablespoon at a time until you get hte consistency you want.
• wrap in plastic wrap and chill for at least 30 minutes.
• once chilled, roll out and place in desired pie tin. prick with a fork and cover with parchment. place pie weights, rice, or beans (or even pennies) on top of the parchment lined pastry and bake for 15 minutes. let cool.for the filling:
• place a glass bowl over a pot of simmering water. place butter in the bowl and allow it to melt.
• remove the bowl from the saucepan and add the brown sugar and salt, mix with a wooden spoon to dissolve.
• add beaten eggs, Lyle’s, and vanilla. mix.
• return bowl to the saucepan with the simmering water and stir until the mixture is shiny and warm, to the touch, about 130*(I like to use a candy thermometer).
• remove from heat.assemble:
• place pecans in the par baked pie shell
• pour filling into the pie shell.
• place pie on a parchment lined baking sheet and bake for 50-60 minutes or until the center has firmed a bit (soft, yet gelatin when lightly pressed). Let pie rest completely and serve at room temp. Serve with vanilla ice cream!*pie shell can be made and baked 1 day ahead of time. cover tightly with plastic wrap and leave on the counter at room temperature.

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