This twist on the traditional pecan pie that everyone is familiar with features a flaky homemade crust and is made using a tart pan. There’s also a touch of bourbon in there because, hey, it’s a Southern thing! 

COOK TIME: 50 Minutes
SERVINGS: 8 Servings



  • 2 C All-purpose Flour
  • 1 t Sugar
  • 1 t Salt
  • 3/4 C Cold Unsalted Butter (Cut Into Pieces)
  • 4 T Ice Water
  • 1 T Vanilla Bean Paste


  • 4 T Unsalted Butter, Melted
  • 2 Large Eggs
  • 1 C Karo® Light Corn Syrup
  • 1 C Loosely Packed Brown Sugar
  • 1 T Bourbon
  • 2 t Vanilla Extract
  • 1 C Coarsely Chopped Pecans
  • 1 C Pecan Halves


For the crust:

Place flour, sugar and salt in the bowl of your food processor and pulse to blend. Add cold butter and blend until coarse crumbs remain; you want the butter in little pieces. Stream in ice water and vanilla bean paste, blending until dough starts to come together. Use your hands to remove the dough and form it into a ball. Press it down slightly into a disk and wrap in plastic wrap. Chill for 30 minutes.

For the filling:

While dough is chilling, whisk together butter, eggs, corn syrup, sugar, bourbon and vanilla extract until smooth.
Stir in chopped pecans.

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Take the dough out of the fridge and roll it into a large circle, about 1/4-inch thick. Press the dough into the tart pan, remove and reserve excess edges. Pour pecan filling into the tart. Place pecan halves on top of filling as desired. (Optional: cut shapes from the excess dough and place around the edges of tart.) Place tart pan on the baking sheet. Bake for 45–55 minutes, or until filling is set.

Remove the tart from the oven and let cool completely. You can definitely make this a day ahead of time. Slice into wedges when you’re ready to serve!

Adapted from: