My idea for best pecan pie.

A recipe i wrote using a few tips and tricks I've discovered. A modern twist on a classic Southern pecan pie — with golden syrup instead of corn syrup, a Nutella base, bourbon, and almond flour for extra depth. It’s going to be rich, nutty, fudgy, and a total crowd-pleaser.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Par-bake the crust: [Optional, but will lead to a crispier base.] Heat oven 400°F. Line frozen crust with lightly buttered or oiled foil. Fill with pie weights, dried beans or pennies. Bake on a rimmed baking sheet for 20 minutes. Carefully remove foil and weights and let cool a little before filling.

Step 2

Spread the Nutella: Once the crust has cooled slightly (or is at least warm), spread about 1/2 cup of Nutella evenly across the bottom. The residual heat from the crust will help make it easier to spread.

Step 3

Heat oven: (Or reduce oven heat, if you just par-baked your crust) to 350°F

Step 4

Prepare filling: Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed. Roughly chop ALL the toasted pecans (or at least ¾ of them). Keep a few halves to decorate the top if you want it pretty.

Step 5

In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, almond flour, cider vinegar, vanilla and bourbon. Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Then, whisk in one egg at a time until combined. whisk vigorously and make sure the mixture is barely warm (below 140°F) so the eggs don’t scramble. Pour mixture into prepared pie shell.

Step 6

Bake: For 40 to 45 minutes. The pie is done with the edges are set and puffed slightly and the center is slightly firm to the touch but still has some jiggle to it. Pro tip: If the top is getting too dark but center is still liquid, loosely cover with foil for the last 10–15 minutes. Cool on a rack. 3-4 hrs to set. Serve slightly warm or room temperature.