Deep Dish Pecan Pie

This summer we went on vacation in SC. While we were there we took a day trip to Charleston. We shopped the market, walked down King Street, and visited Rainbow Row. Everything was great, but the one thing I remember the most, the one thing that I have dreams about (sometimes romantic) was the bourbon pecan pie from Kaminsky's.


Pecan pie is pretty controversial. There are those that think the gooey part is the best, while others (like my mom) think that the more pecans, the better the pie. This deep dish bourbon pecan pie was chock full of nuts and had an amazingly flaky crust. The bourbon flavor wasn't over powering by any means, it just really enhanced the flavor of the pie. Ever since vacation I have been asked by my mom, over and over, to try and recreate the magical pie. It was a mixture of laziness and fear that had kept me from trying it out. So finally my mom took matters into her own hands and made this pecan pie. It was delicious, although didn't have as many nuts as she hoped for. My dad and I loved it. It had this crispy sugar top and a nice goo to nut ratio. This pie is perfect for the fall season, or any season for that matter!

Deep Dish Pecan Pie

3 eggs
1 cup brown sugar
1 Tbsp AP flour
1 cup light corn syrup
2 Tbsp butter, melted
1 tsp vanilla
2 cups pecans, chopped

1 pie crust, uncooked

1. Roll out your pie crust (store bought or homemade). Place in a deep dish pie pan that has been sprayed. Crimp the edges however you like and then place in the fridge to firm up while you make the filling.

2. Preheat over to 350. Place eggs in a bowl and lightly whisk. Stir in sugar and flour. Then add the syrup, butter, and vanilla. Stir until combined. Fold in the pecans. Pour mixture into pie crust.

3. Bake pie for 70-80 minutes, or until it is golden brown and there is only a little jiggle in the center of the pie. Allow to cool and then serve with ice cream.