This award-worthy pecan pie combines the rich tradition of Texas pecan pie with the silky texture of a custard pie. Sweetened condensed milk replaces most of the corn syrup, creating a filling that is creamy, deeply flavored, and less cloyingly sweet than many traditional recipes. Toasted pecans, butter, vanilla, bourbon, and a touch of cinnamon create layers of flavor, while flaky sea salt provides the perfect finishing touch. The result is a pie that slices beautifully and tastes every bit as impressive as it looks.

Ingredients

• 1 unbaked 9-inch deep-dish pie crust
• 1 (14-ounce) can sweetened condensed milk
• 4 large eggs, room temperature
• 1/3 cup packed dark brown sugar
• 1 tablespoon all-purpose flour
• 4 tablespoons (1/4 cup) unsalted butter, melted and slightly cooled
• 1 tablespoon dark corn syrup (optional)
• 1 teaspoon pure vanilla extract
• 1 tablespoon bourbon (optional)
• 3/8 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon
• 1 1/2 cups chopped pecans
• 3/4 cup pecan halves for topping
• Flaky sea salt, for garnish (optional)

Procedure

1. Preheat the oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie plate. Line with parchment and pie weights and blind bake for 10 minutes. Remove the weights and parchment and cool slightly.
3. Spread the pecans on a baking sheet and toast at 325°F for 8–10 minutes, stirring once halfway through. Allow to cool.
4. In a large bowl, whisk together the sweetened condensed milk, eggs, brown sugar, flour, melted butter, corn syrup (if using), vanilla, bourbon (if using), kosher salt, and cinnamon until smooth.
5. Stir in the chopped pecans.
6. Allow the filling to rest for 10 minutes to hydrate the flour and allow air bubbles to dissipate.
7. Pour the filling into the prepared crust.
8. Arrange the pecan halves decoratively on top of the pie.
9. Bake at 350°F for 15 minutes, then reduce the oven temperature to 325°F (163°C) and continue baking for 30–40 minutes, or until the edges are set and the center still jiggles slightly.
10. The pie is done when an instant-read thermometer inserted near the center registers approximately 200°F.
11. If the crust begins browning too quickly, shield the edges with foil or a pie shield.
12. Cool completely on a wire rack for at least 2 hours before slicing.
13. Just before serving, sprinkle lightly with flaky sea salt if desired.

Cook’s Notes

• Texas pecans are ideal for this pie, but any fresh pecans will work beautifully.
• Toasting the pecans develops deeper caramel and nutty flavors.
• The optional tablespoon of dark corn syrup adds shine and a hint of classic pecan pie chew without overwhelming the custard texture.
• If using Morton kosher salt, reduce to 1/4 teaspoon due to its higher density.
• Refrigerating the pie for 30–60 minutes after cooling produces exceptionally clean slices.
• This pie can be baked one day ahead and stored covered in the refrigerator.

Serving Suggestions

• Serve at room temperature or slightly warmed.
• Top with lightly sweetened whipped cream or vanilla bean ice cream.
• Garnish with extra toasted pecans and a few flakes of sea salt.
• Add a drizzle of warm bourbon caramel sauce for a special occasion dessert.

Beverage Suggestions

• Kentucky bourbon or Texas whiskey
• Dark roast coffee
• Café au lait
• Tawny port
• Madeira wine
• Vanilla chai tea