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    Home / Recipes / Ingredient / Alcohol

    6 Mar 13, 2014 Alcohol  |   Jump to Recipe

    Rye Pecan Pie

    Did you know that tomorrow is Pi Day?

    This post may contain affiliate links.

    Rye Pecan Pie with Plate

    For those of you who are not fully dialed into the geek world, Pi Day is an annual celebration of the never-ending number, π.  This special occasion falls on March 14 each year, because this date represents the first 3 digits of π (3.14).  In celebration of Pi Day this year, I’ve prepared a tasty Rye Pecan Pie.  Sweet and smokey with just a hint of spice, this Rye Pecan Pie is to. die. for.  Let me explain.

    First, this is a deep dish pie.  That means each slice has almost double the amount of crust and filling compared to a regular slice of pecan pie.  And as we all know, more is better.  Second, the filling is spiked with several tablespoons of rye whisky.  This alcoholic addition balances out the cloying sweetness typically associated with pecan pies.  Finally, beneath that beautiful array of pecan halves lies a thin layer of finely chopped pecans.  This delicious duo of pecans provides a wonderful contrast in both texture and flavor.

    So today I’m letting my geeky side (I studied Math and Economics in college. Whaaat?) fly free, wishing that, like π, this Rye Pecan Pie was never-ending.  Continue reading for the recipe.

    Pie Crust

    The deep dishiness of this pie is made possible through the use of a springform pan.  Both the top and sides of the crust get wonderfully golden.  After a quick release of the clasp, the outer ring is removed to reveal a beautifully smooth wall of crust below.

    Rye and Pecans

    Be sure to use good quality rye here, and fresh pecans.

    Rye Pecan Pie with Plate

    Rye Pecan Pie

    by Brandon Matzek
    Slightly adapted from here.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Servings 8 servings

    Ingredients
      

    For the crust:

    • 2 1/2 cups all-purpose flour
    • 1 teaspoons fine grain sea salt
    • 1 1/2 tablespoons white sugar
    • 2 sticks (8 oz) cold unsalted butter, diced
    • 1/2 cup ice cold water, more as needed

    For the filling:

    • 5 eggs
    • 1 1/4 cups light brown sugar
    • 6 tablespoons unsalted butter, melted
    • 1/3 cup unsulfured molasses
    • 1/3 cup light corn syrup
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon kosher salt
    • 3 tablespoons rye whiskey, bourbon would also work here
    • 2 cups finely chopped pecans
    • 2 1/2 cups pecan halves

    Instructions
     

    • In a food processor fitted with a steel blade, pulse together flour, sea salt, and white sugar. Add the cubed butter, and continue to pulse until the butter is cut into pea-sized bits. With the food processor running, slowly stream in 1/2 cup ice cold water until the dough starts to come together. You’ll notice a ball forming around the blade. To test the dough, pinch a small amount in your fingers. If it holds together, it’s ready. If it crumbles, pulse in a little more cold water, then repeat the test. Turn the dough out on to a work surface, and shape into a flattened disk. Wrap in plastic, then refrigerate for at least 1 hour.
    • Unwrap the chilled dough and transfer to a lightly floured surface. Roll the dough into a circle 16 inches in diameter. Carefully lift the dough up, and transfer it to a 10-inch springform pan. Gently press the dough into the bottom and sides of the pan, then trim the dough (with a knife or kitchen scissors), so it hangs over the rim by 1 inch (see photo above). Reserve the excess for nibbling plus patching later. Refrigerate the springform pan for at least 1 hour.
    • Preheat the oven to 400°F and place a rack in the middle of the oven. Place the prepared springform pan on a rimmed baking sheet, and prick the bottom of the dough all over with a fork. Lay a piece of parchment paper inside the pan, so it covers the dough. Fill the parchment lining with pie weights or dried beans. Bake for 20 to 25 minutes, until the sides of the crust have set, and the top of the crust turns a light golden brown. Take the crust from the oven, and lift out the parchment lining (with beans). Patch any holes with reserved dough, then bake for 10 to 15 minutes more, until golden brown. Let cool at least 30 minutes before filling.
    • Reduce the oven heat to 325°F. Add eggs, brown sugar, melted butter, molasses, corn syrup, vanilla, kosher salt, and rye to a large bowl, whisking to combine. Carefully pour the filling into the cooled pie crust (still in the pan on the rimmed baking sheet). Sprinkle the surface of the filling evenly with chopped pecans. Working from the outside in, arrange the pecan halves in concentric circles until the entire surface is covered (see photo above or below). Save leftover pecan halves for snacking.
    • Bake for 50 to 60 minutes, just until the filling is firm. You’ll know the pie is done when a skewer inserted into the center comes out clean. Some of the overhanging crust may turn very dark brown. It’s cool. Don’t worry. We’ll trim later. Let the pie cool completely, then trim off all overhanging pie crust with a serrated knife. Carefully unclasp the springform ring. Transfer pie to a pretty pie stand.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Rye Pecan Pie
    Happy Pi Day!!

    6
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Alcohol Tags: butter, eggs, flour, kosher salt, light brown sugar, light corn syrup, molasses, pecans, rye, sea salt, sugar, vanilla

    Reader Interactions

    Comments

    1. Robert says

      March 13, 2014 at 9:08 pm

      4 stars
      Looks so good! The instruction is in detail and I will try it.

      Reply
      • Brandon Matzek says

        March 21, 2014 at 4:24 pm

        Thanks Robert!

        Reply
    2. Cory says

      March 14, 2014 at 7:23 am

      5 stars
      Brandon, you make everything so easy to do, I feel like I could take on anyone on the Food Network when I follow your directions. Everything is so good, I never know what to make! It’s a wonder you and Jorge aren’t as big as houses from all this delicious food. Thanks for all the enjoyable food.

      Reply
      • Brandon Matzek says

        March 21, 2014 at 4:27 pm

        Thanks Cory! That’s a very sweet comment 🙂

        Reply
    3. Shikha @ Shikha la mode says

      March 14, 2014 at 9:46 am

      At first I thought you meant rye flour, but then I saw that Bulleit and I went HELL YA. So good.

      Reply
      • Brandon Matzek says

        March 21, 2014 at 4:28 pm

        HA!! Yes, rye whiskey is much more exciting 😉

        Reply
    4. J.S. @ Sun Diego Eats says

      March 14, 2014 at 10:32 am

      Ok I love your recipe as I completely agree that pecan pie can be a little cloying so the addition of rye whiskey would add some nice sharpness to contrast with…..but that OWL DISH!! Where did you get it? It is amazing.

      Reply
      • Brandon Matzek says

        March 21, 2014 at 4:29 pm

        Thanks J.S.! The plate is from west elm! I think they still have them for sale.

        Reply
    5. sippitysup says

      March 18, 2014 at 2:42 pm

      That layer of crushed nuts is a great idea. GREG

      Reply
      • Brandon Matzek says

        March 21, 2014 at 4:29 pm

        Thanks Greg!

        Reply
    6. Fran @ G'day Souffle' says

      March 23, 2014 at 11:41 pm

      I always see that pecan pie has the most calories of any kind of pie – but I don’t care. I’ll have some anyway! In fact, I might have 2 pieces (would that be pi R squared)?

      Reply
      • Brandon Matzek says

        March 25, 2014 at 7:14 am

        Hahaha, yes!! Everything in moderation 😉 Or not!

        Reply
    7. Pat Matzek says

      March 25, 2014 at 10:04 am

      Brandon,
      This is one of my favorite pies, and you added the perfect twist to it! You are amazing–your recipes and your food photography are the perfect match for entertaining reading and cooking!
      I think I can take a little credit for all this talent!
      Mom

      Reply
      • Brandon Matzek says

        March 25, 2014 at 5:56 pm

        Thanks Mom :)!

        Reply
    8. Rachel says

      May 27, 2014 at 9:38 pm

      This recipe looks great but I try not to use corn syrup, would I be able to substitute brown rice syrup instead?
      Thanks

      Reply
      • Brandon Matzek says

        May 28, 2014 at 6:57 am

        Hi Rachel, I’ve never worked with brown rice syrup, but it looks like you can use it as a substitute for corn syrup: http://www.thekitchn.com/an-alternative-to-corn-syrup-brown-rice-syrup-ingredient-spotlight-176877 Enjoy!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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