Dessert: United States – Oklahoma – Oklahoma Pecan Pie

Serving Size: 8

Approximate Time

Prep 30 min

Cook 1 hr

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 (9-inch / 23 cm) pie crust, rolled and chilled (homemade or store-bought)
- 2 cups (200 g) pecan halves, preferably local Oklahoma pecans
- 1 cup (240 ml) light corn syrup
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
- 3 large eggs, approx. 150 g, lightly beaten
- 2 tbsp (30 ml) bourbon
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine sea salt
- 2 oz (56 g) semi-sweet chocolate, finely chopped and melted

Instructions

Short Description:
A classic Southern pecan pie made with locally sourced Oklahoma pecans, a rich corn-syrup and brown sugar filling, a splash of bourbon, and a subtle hint of semi-sweet chocolate for depth.

Regional Notes:
This Oklahoma version highlights locally harvested pecans and includes a splash of bourbon and melted semi-sweet chocolate blended into the filling — small twists that distinguish it from more basic Southern pecan pies and reflect regional tastes in the Southern Plains United States.

1. Preheat the oven to 350°F (175°C). Place an oven rack in the center position.
2. Toast the pecans on a baking sheet in the preheating oven 6–8 minutes until fragrant and slightly toasted; remove and let cool. Toasting brings out the oils in Oklahoma pecans and deepens the flavor.
3. Fit the chilled 9-inch pie crust into a 9-inch pie pan; trim and flute or crimp the edges. If the crust is unbaked and you like a crisper bottom, you can blind-bake for 8 minutes and cool before filling, but this is optional.
4. Melt the semi-sweet chocolate gently in a double boiler or microwave (stirring every 20 seconds) until smooth; let cool slightly so it is warm but not hot.
5. In a large bowl, whisk together the corn syrup, packed brown sugar, granulated sugar, and melted butter until smooth and uniform.
6. Whisk in the beaten eggs, melted chocolate, bourbon, vanilla extract, and sea salt until fully combined and glossy.
7. Scatter about 1 cup (100 g) of the toasted pecan halves evenly over the bottom of the pie crust. Reserve the remaining pecans to arrange on top for a classic presentation.
8. Pour the filling slowly into the crust over the pecans. Arrange the reserved pecan halves on top of the filling in a decorative pattern if desired.
9. Bake the pie in the preheated oven for 50–60 minutes. The pie is done when the edges are set and the center still has a slight jiggle — an instant-read thermometer inserted near the center should read about 200–205°F (93–96°C). If the crust edge browns too quickly, shield the edges with foil after about 25–30 minutes.
10. Remove the pie from the oven and place on a wire rack to cool. Let cool to room temperature, at least 2 hours, so the filling sets properly. Chill briefly if you prefer firmer slices.
11. Serve at room temperature or slightly chilled. Traditional accompaniments include lightly whipped cream or a scoop of vanilla ice cream. Store leftovers covered in the refrigerator for up to 4 days.