Pecan Pie

  • 1 hr 40 mins total
  • 25 mins prep
  • 1 hr 15 mins cook
  • serves 8 servings

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I have been in a cooking and baking heaven under the holiday, that baking has taken over. Therefore,, the passion continues on and this wonderfully delicious Pecan Pie is the first dessert of this new year.

In less than 5 minutes the homemade pie dough is ready. Bourbon is added and the smell is just devine. Two whole cups of chopped pecans… are you drooling yet?

You can either use dark corn syrup or regular, that is up to you of what you have on hand. The darker one will intensify the darkness of the pie. Of course, the bourbon can be replaced with whiskey if none on hand. I do, however, suggest buying whole pecan pieces and  going thru before chopping them. You can control the freshness of the pecans that way and any dry pieces you can remove.

Giangi's Kitchen Signature


Nutrition Facts
Pecan Pie
Amount Per Serving
Calories 696 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 16g 80%
Cholesterol 151mg 50%
Sodium 135mg 6%
Potassium 171mg 5%
Total Carbohydrates 64g 21%
Dietary Fiber 3g 12%
Sugars 46g
Protein 8g 16%
Vitamin A 14.8%
Vitamin C 0.4%
Calcium 4.7%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Pecan Pie

  • 1 hr 40 mins total
  • 25 mins prep
  • 1 hr 15 mins cook
  • serves 8 servings


Original recipe yields 8 servings

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  • 1 1/3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup solid vegetable shortening
  • 1/4 cup unsalted chilled butter, cut into pieces
  • 3 tablespoons cold water
  • 3/4 cup corn syrup
  • 3/4 cup granulated sugar
  • 2 teaspoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted melted butter
  • 1 tablespoon unsalted melted butter
  • 5 large eggs
  • 2 cups chopped pecan pieces


  1. In the bowl of a standing mixer, paddle attachment, combine the flour, sugar and salt. Add the shortening and cold butter and mis until the mixture resembles coarse crumbs. Slowly add the cold water while mixing on medium speed just until the dough comes together, then immediately stop mixing. Wrap the dough in plastic wrap and refrigerate until ready to use.

  2. Place the corn syrup, sugar bourbon and vanilla in the bowl of a stand mixer with paddle attachment. Mix at low speed for 2 minutes. Add the melted butter and slowly incorporate. Add one egg at the time and mix for 2 minutes in between adding eggs to the mixture. Mix until the filling is well incorporated.

  3. Preheat the oven to 350F.

  4. Remove the dough from the refrigerator and roll out on a lightly floured surface with a rolling pin to ¼ inch thick. Line an un-greased 9-inch pie pan with the dough. Place the pecan pieces on the bottom of the pie shell. Pour the filling into the crust covering all the pecan pieces. Place a dough protector ring around the dish to not burn the crust. Bake in the center rack for 1 hour and 15 minutes. Remove from the oven and let cool completely before slicing.


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