pecan pie
Did someone say ooey-gooey goodness? With bourbon? Count us in.

When it comes to building deep, delicious flavor, pecan pie has it all. The molten, molasses goodness of brown sugar, the aroma of real vanilla that permeates every room of your house and reminds you that a vanilla pod really is the fruit of a flower, and, of course, the pecans themselves. This version of the Southern classic — courtesy of our friends from ChefSteps — ranges from crispy and candied on top to soft and nut-buttery inside.

Combined, these ingredients make for a pie filling that clearly demonstrates why the phrase “ooey-gooey goodness” was invented. (We even check the temperature toward the end of baking to make sure it hits the perfect ooey-gooey goodness we’re after.)

Along with a double handful of pecans, we tip our hat to the pie’s Southern roots by adding a shot of bourbon to the filling, which lends its own complex nutty, woodsy, and brown-sugary notes while amping up every other flavor in the mix. One recommendation? When the desserts hit the table, reach for this one first. It’s got a way of going fast. Take a look at the brief instructional video and full recipe below.

Servings: One 9″ springform pie (8 large portions)


510 grams buttery, flaky, all-purpose pie crust (click for recipe, or buy premade)
7 large eggs
290 grams brown sugar
450 grams light corn syrup
4 1/2 grams salt
4 grams vanilla bean seed, from about 4 beans
45 grams bourbon whiskey
75 grams butter, cubed
340 grams pecans


  1. Roll out dough on floured surface until about 3 mm thick. Place in 3-inch-deep springform pan or divide in half and place in two pie pans. Refrigerate at least one hour. Blind bake not needed for this pie.
  2. Combine eggs, brown sugar, corn syrup, salt, vanilla, and whiskey in mixing bowl. Melt butter and whisk into mixture until thick and gooey. Stir in pecans.
  3. Pour filling into prepared crust.
  4. Bake at 347°F until core temperature reaches 201°F, about 45-90 minutes, then remove. Tip: Check temperature in the very center of the pie, about 1 inch below the surface. This tends to be the coolest part of the pie during baking.
  5. While still warm, trim crust around rim of pan for a sexier pie (optional).
  6. Cool to room temperature before cutting. Pie is best served the following day.

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps’ Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee — for the special price of $24 (regularly $39). Classes include Sous Vide: Beyond the BasicsFluid GelsFrench Macarons and more!