Pecan pie from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 294) by Kate McDermott

  • pecans
  • dark corn syrup
  • Show all ingredients...

  • EYB Comments

    Can substitute maple syrup for dark corn syrup, and dark rum or rum flavoring for bourbon.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute maple syrup for dark corn syrup, and dark rum or rum flavoring for bourbon.

  • hirsheys on October 19, 2025

    I made this twice in two days, because the first time I browned the nuts too quickly and took the pie out too soon, so the crust wasn’t quite cooked through on the bottom. With the full amount of bourbon, it was VERY boozy. When I tried again, I used 2 T, which was perfect, and the pie came out perfect (and is very easy). Consider pretoasting pecans lightly next time, but really great version.

  • Lsblackburn1 on December 16, 2018

    Yum. The bourbon taste really comes through in this! I used dark corn syrup and this baked up perfectly.

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