Classic Pecan Pie Recipe - How to Make Perfect Pecan Pie

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/237496/Chef-Johns-Pecan-Pie/

[@crystalmorton9500]

@Food Wishes I made your pecan pie tonight, other than me fudging up the crust, it came out perfect! Next time I'll make sure to get pie weights! Lol

[@abcdefghijklmno66109]

I drink that brand of bourbon. What do you recommend as a higher end bourbon?

[@patriotretiree903]

You said light brown sugar, but it sure looked like it was dark brown sugar. Also, consider using Lyle's Golden Syrup (cane) as a substitute for corn syrup. It's a wee bit less cloyingly sweet. It's from the UK so you can find it in the international section of your grocers or order it online from Amazon and the like.

[@lstellway]

Malfina 21 Just an idea regarding blind baking the crust: I didn’t have weights or beans or any other decent alternatives. I ended up covering the dough with parchment paper and placing an extra pie tin I had on top. Worked great! Happy baking

[@TheCobra65427]

@@abcdefghijklmno66109 Woodford Reserve or Blanton's

[@swish007]

important question here.. would it be ok to use the old tappa tappa instead of the old shake-a shake-a? could i use both?

[@SuzanneBaruch]

If you do, Chef John will know. I'm pretty sure some kind of alarm goes off in his kitchen when this happens.

[@justinhood8274]

Of course, after all... you are the Bill Gates of your Pie Weights.

[@keithsogge]

I love how he said if we didn;t have pie weights, we could use tart weights instead. Very helpful point.

[@gjte2947]

swish007 you are the Elon tie of pecan pie

[@rissarose781]

I have in the past and I can confirm that it is all right

[@bakwardsraCe]

I come for the recipes but I stay for the puns.

[@draconbacon6395]

Yeah thats pretty much 80 % of his fanbase

[@southport65]

I fuck with puns what’s good

[@greenleavesofsummer9673]

Thanh Truong He is hysterical and entertaining. Baking is not as fun w/o chef in kitchen too!

[@greenleavesofsummer9673]

White Buffalo Go back to your closet, sicko.

[@masterimbecile]

After all, you're the Kim Jung Un of your food-based pun!

[@kristynafucikova1291]

I’ve been making this pecan pie for about 8 years. It’s perfect!

[@Friedolin93]

Why does this guy dont have this on TV show? I would totally watch it. He is a better cook then most of tv chefs and even funnier then most comedians

[@KaRiNa-pj9sb]

I agree!

[@blaccnblu]

This is his show. It's on his terms and it's awesome.

[@AltimaNEO]

@@blaccnblu yeah TV is dead these days.

[@saturday1066]

bc tv is dead? just a guess bc he knew - even 10 years ago - that foodtv is gross? just a guess.

[@conorhughes6018]

This guy has everything he does down to a fine art. 10/10 would watch even if the recipes werent delicious.

[@AnnaKaize]

I love that you actually HEAR the smile on his face when he says "enjoy". I also love the dorky "Ba-Dum-Tsss" sound effect. I'm LIVING for this channel!

[@darkprose]

"But in America that's what it's French for." lol. Love it.

[@ErnieKings27]

Hahaha you ignorants 😅😉

[@agnosticarab8964]

Man, you’re voice is like chocolate to the soul. Whenever I feel depressed, I watch your videos. Beats Xanax et cie. Keep it up!

[@heycrystalheyy]

"I consider chopped pecans borderline un-whole-y." I died.

[@Agui86]

Crystal Vazquez this guy had me laughing throughout the video 😆

[@Psycho1701]

Haha omg I was wondering if I was the only one who got that! 😄

[@seciagutierrez2891]

@@Psycho1701 what is this white stuff on it?

[@cabinmama9305]

It doesn't matter how many dozens of times I've heard it...I always have to smile every time I hear him say "o-o-o-o-o-old tappa tappa".

[@aquamarreene]

"I was out of regular milk, so I used almond milk. So basically, that makes me hipster." =LMAOOOOOOOOOOOO

[@pyotrilyichtchaikovsky3733]

ikr

[@RichusRkr]

yeah, I even plan to grow a 'soul patch'. Nerd humor at it's best I'm sure.

[@carlosmontoya5300]

@@RichusRkr what lol

[@ParaguaneroSwag]

It’s ok. He was planning on growing a sole patch anyway

[@caligal2010]

Even though I love desserts, my favorite videos are of really savory dishes. Just something about watching raw meat cook, get sauce drizzled on, and then cut to show the perfection inside makes my mouth water!

[@conorhughes6018]

Yep. Pretty much!

[@eviljames12]

Deglaze that fucking pan, Oooooh yea. CREME FRAICHE !!!11!!!111

[@stonky_k]

eviljames12 LOL, RANDY MARSH QUOTE FOR THE WHIN!

[@BaronEbrani]

"When it comes to whisking, whisks are the best" hahahah chef john you killed me!!!

[@ElderUnholyBehemoth]

A quick tip for blind baking pie crust's, instead of using baking beans, use flour, which can be saved and reused every time you bake, the flour is heavier then the beans and will give you perfect sharp edges to your pie crust.

[@elizabethprov2894]

“Spatulate”. A verb I never knew I needed to know. Also, my 5 yr old son LOVES your videos.

[@TheMasterOfHoppets]

Pecans are sooo expensive in Europe. One small 80gram bag of pecans is 7$ here in Denmark!! I need to purchase some eventually though, I have always wanted to try Pecan Pie. Great video as always!

[@ronniesodhi2070]

Actually you can buy them much cheaper online. Try noddebazaran dot dk.

[@TheLlamaFarmer3]

I'm in the UK and it's only about £4 for 150g.

[@WobblesandBean]

TheLlamaFarmer3 United Kingdom ≠ Denmark.

[@ManaTeal47]

That's due in large part to the fact that the United States produces about 80-90% of the world's pecan supply.

[@jonatan453]

Dude gå i en grønhandler, arabisk baazar eller sådan noget det er det virkelig billigt

[@pocoboba]

Chef John, you most definitely need to be on tv.

[@RandyM403]

I've used this recipe multiple times now and it's absolutely amazing every single time!

[@evennegash9914]

Wow I made this twice and it's incredible!! I paired it with this super easy pie crust: 2 cups flour 1/2 tsp salt 1 tbsp sugar 1/2 cup vegetable oil (or any other oil you like) 1/4 cup milk Mix dry ingredients first. Then pour milk and oil into the same cup without stirring. Pour milk/oil into the dry ingredients and mix until loose balls form (be careful not to over-mix). Take out onto parchment, form into a rough ball/disk, place another piece of parchment on top and roll out into a 10 inch disk. Chill for 15+ mins and blind bake for 15 mins with weights, dock with a fork and bake 5 mins without weights. Pour in your pecans and filling. Enjoy!

[@lovewillwinnn]

don’t upstage the master 😄

[@MarkDeChambeau-lo1rt]

Like everything else he makes, I love this man's videos! I think it's his commentary as much as anything but his techniques and cooking philosophy are wonderful as well.

[@TheWolfePit]

Don't cut me a slice, please......I'll simply eat the whole pie! My favorite pie!

[@leonderprofi95]

***** "Asterix and Cleopatra"

[@shae1102]

my daughter who "doesn't like" pecan pie ate practically the whole thing. my favorite desert.

[@crazydrummer181]

Wolfe Pit is awesome.

[@CyberMan14]

That Eminem reference was killer genius (:

[@highgerl88]

CyberMan14 killed me 😂😂

[@lynjameson1368]

I know right 🤣

[@MrMalthusMusic]

I realise it's two years after the comment, but Eminem (and I assume Chef John?) were referring to a hip-hop song from 1982 called Buffalo Gals by Malcolm McLaren.

[@thatonegirlelaine]

@@MrMalthusMusic That's exactly what popped in my head.

[@vickyvillasenor754]

I’ve made this twice now and each time it comes out amazing!!! 😍 Thanks for sharing!!🙏🏽✨💕

[@qewtypants]

My hubby's favourite! There aren't a lot of pecan pies down here (Australia) so I am so pleased to see this recipe here :) Warm wishes from Perth, WA.

[@beyonddreams3988]

" I didn't have regular milk, so I added Almond milk. I guess that makes me a hipster" 😭😭😂😂😂 You are amazing chef John!! And thank you for the easy to follow recipes!🙏👌😎

[@junejunejuniejune]

You're a great chef, but it's your humor that makes you better than the rest!!! You make food fun :)

[@kevinbyrne4538]

According to a pecan farmer, "A pee-can is what you use when you can't reach the house from the field in time. What I grow are puh-cahns."

[@AngelicalOrABeat]

When you said "round the outside" I automatically repeated it in my head - I wasn't expecting you doing the same. I love you Chef John.

[@Rapunzel879]

I just love your videos so much! Not only the recipes are awesome, your delivery amuses me greatly. Keep it up!

[@PrettyBrownEyes718]

I've made this pecan pie for Thanksgiving for years. This recipe sumply is perfect. Thank you!!

[@DrDeepspace]

“I don’t judge you”, unless you use pre-shredded cheese. - Chef John

[@Surferchick90265]

😂😂😂😂

[@whitneymichelle3025]

I was never a big fan of pecan pie..I decided to make this one year, minus the alcohol and my family loved it! Now it’s a staple in my house every year around the holidays. Thanks chef John 👍🏽

[@SuperDolly64]

What a beautiful word-spatulate .......fab I love you chef John x

[@JoestArrrrrrrrrrr]

The comedic aspect of your videos give the indispensable spice to your delicious recipes!

[@gazzak98]

Such a happy high, then depressing down, in each sentence XD

[@wowthtsgood]

ikr lol

[@SuperFeefer]

That a perfect description of his voice 😂😂

[@kerrt8439]

I saw a woman with the same accent on jeopardy. I wish I knew where it is from.

[@gmart225]

this is what the entire life feels like.

[@Richardushirolumb]

It's not his accent at all... This is completely to do with his intonation during the structure of his spoken sentences. It is all over the place and in the complete wrong places for normal English speech. Check his videos from 10 years ago, his intonation is completely different there - he actually sounds normal! I don't know why he changed to speaking like this it's very annoying, but his videos are great none the less. I just have to power through each video !

[@mrdasilver]

Pecan pie is my ultimate, all-time favorite pie ever! My life will never be the same after this recipe!

[@iainjames03]

two awesome blind-baking tips: 1) scrunch up and flatten out your parchment paper a couple of times before lining the pastry case with it - this makes the paper much softer and easier to mould to the corners. 2) don't waste money on expensive pie weights or baking beads. You can use dried lentils or some other dried beans or pulses (the smaller and heavier the better) Just make sure they aren't aromatic in any way as they will flavour the pastry. You can also use pennies which will not only press down on the pastry but conduct heat better can cook the pastry better.

[@WobblesandBean]

Finally, a use for all my worthless pennies! I don't like using beans 'cuz...I dunno. Seems like wasting food and after being in the oven they just don't cook up right for me. But I never thought to use pennies! Thanks!

[@jaseth1337]

Amelia Bee The scrunching and penny tips are both from Heston Blumenthal, so you know it's great advice.

[@iainjames03]

jaseth1337 Yeah you caught me - though I knew the scrunching one before I saw Heston do it.

[@cristinasujoy]

Garbanzo beans (chick peas) are round and work really well as pie weights.

[@iainjames03]

Cristina Manole The work well but I have found smaller pulses more effective because they get into the 'corners' better. Ideally you'd want some very-high-melting-point sand or something.

[@tinaaiomanu5039]

I use to watch this channel frequently. Always a treat in itself

[@Turandot29]

This pie is virtually pure sugar. And it's delightful. One of my favorites.

[@stevenvicino8687]

Went through USAF basic training in 1982. Last man in the chow hall had the least amount of time to eat. I did 6 weeks with pecan pie and water. Never missed a step. I LOVE pecan pie.

[@patika]

Love the way you speak LOL makes it so much more interesting to watch!!

[@tinar.a.3542]

My husband wanted a pecan pie for Christmas... I had not baked one in probably 10, or more, years. Tried this recipe and LOVE it! I do not want to lose it. It’s simple but so good. The next time I make, I want to try a splash of bourbon in the syrup.

[@theescapeartist23]

Can someone get Chef John to narrate children's books please?

[@robleeandroid]

And 50 shades!

[@BillM1960]

@@robleeandroid LOL

[@BillM1960]

@S LOL!

[@krazeekalvin]

My favorite. I have fond memories of my grandmother making this when I was a kid. We had a few pecan tree's.

[@karlkelley9103]

I've been baking pecan pies for forty+ years...and I NEVER thought about toasting the pecans. What a great [new] idea!

[@bentleyr00d]

Karl Kelley ATK says it's one of the rare instances where they don't recommend toasting the pecans, ostensibly because they get so hot during that long bake that they end up toasting that way.

[@arlofs]

I love the narration. The voice and the comments are perfect.

[@JHollidayB]

Courageous editing to leave the 10 second “trying to fork the bite” scene intact. 🙂 Thank you Chef John!

[@mariaduran824]

You are the man!! I made this and it was delicious I only add 1/2 cups of brown sugar and 1/2 of regular and it was perfect! I love your recipes.. as always I enjoyed it!

[@hari-sankar]

Whisks are so much useful for whisking..:D Chef john you are the best!!

[@emo11247]

Thank you John i am British so this was the first time i tried it and it's amazing while i waited for the pie to cook in the oven i ate the leftover caramel stuff that goes over the pecans and wow i love it XD

[@AFriendlyWeirdo]

I love pecan pie! I can't wait to try this! Or steal it from a window sill. #BearLife

[@blahhblah6635]

Lmao!!!

[@greenleavesofsummer9673]

Oooh, from HIS window sill😋 anytime.

[@remessinger]

All we need is his address.

[@maccliff2115]

Chef John, You are my first choice when it come to recipes. I prefer Food Wishes over any other food recipe channel.

[@megandcochrane]

You made this so simple! My family is raving! Thank you ❤️

[@martywinter7399]

I’ve made my grandmothers recipe for pecan pie for 40 years. I might have to try this. Thank you

[@Sarah-vi4bn]

A southerner's number one Thanksgiving dish!

[@Rose-bs1up]

yessss! my mamas from south carolina and dads from tennessee so we love pecan pie

[@grat2010]

Thank you, thank you, thank you for this recipe! I tried the recipe and ended up with the best pecan pie I've ever tasted. My husband has not stopped raving about it. It is sweet without being overly sweet like a lot of pecan pies I've eaten. Perfect balance of richness and sweetness. I didn't have bourbon and used whiskey instead. Still delicious. WIll try with bourbon next time to see what the difference is but otherwise will not change a thing.

[@qillerdaemon9331]

6:07 "And as you know, I'm not a big dessert person..." And then go to his recipe blog where half of them are desserts. Love ya, Chef John!

[@TessCooks4u]

That does look amazing!

[@Rina84357]

I watch this video every single year in fall. Just so enjoyable and funny. And I just seem to never remember the steps. It's a tradition by now.

[@emoneyblue]

Great Pie recipe! I added a 1/2 cup of semi sweet chocolate and drizzled the cooled pie with caramel ... BAM! off the chain ... Thanks for adding.

[@jacekr2655]

emoneyblue, I like the suggestion of throwing in a bit of semi-sweet chocolate. Gonna try it. Thanks

[@reverendlegspastapalace4074]

emoneyblue here in Kentucky that’s a derby pie

[@msshowmestate23]

your work is amazing Chef John!!! I try to stay focused on my channel, but one way or the other I push everything to the side to watch your wonderful creations!!!

[@AE1OU]

Chef John, can you make some key lime pie please?

[@onesunnyday5699]

YASSSSSS!

[@JMLFeature]

This recipe is on point! Sheer perfection! Chef John, your recipe rocks!

[@Nembrald]

One option to the ceramic beads are coins. They heat easily and are really good at transfering the heat to the pie crust and keep you from having to ruin a bunch of good beans/rice

[@laserbeam002]

Never thought of that. I'll give it a try. Thank you.

[@Anonymoose]

I've never been all that much of a dessert person, either, but pecan pie is one of my few dessert weaknesses. This one looks absolutely divine! As in worthy of worship. I shall have to make one, so I can properly worship it. With ice cream, of course. Yum!

[@TreF68]

we got an ol' shaka shaka AND a round the outside in one video? awesome

[@dwarphstar]

Just trying to prepare for the upcoming holidays and help remember our passing Father/father-in-law when we here you say "Yes Pecan", and we both lost our shit. Totally made our day and we will for sure be making this pie ASAP. THANK YOU SO MUCH FOR THE LAUGH. BLESS YOU.

[@dwarphstar]

O.K. you are amazing, just finished the video and still can't get enough. Thanks again. Now we are going to binge watch all of your videos untill we die from laughing.

[@marlensalinas1655]

"Spatulate" lol. I didn't know that was A verb

[@bradsimpson8724]

That has become one of my favourite culinary terms. I spatulate like crazy now.

[@TheDeadOfNight37]

@@bradsimpson8724 don't forget to wrang-jangle as well

[@ronshagnasty3972]

Christam Day 2021 - WOW!!!!! had about a cup of the filling left after filling the shell so we filled a ramiken with cruched becans and poured in the filling. We fought over it after chilling.! thanks Chef John

[@saturnGEEK]

I really need to try this. And watching this just in time for the upcoming pecan harvest season.

[@MsMissyMinecraft]

Made this last night and it tastes great!

[@hersheyti]

delight for my eyes!! LOLOL - making this and your pumpkin pie recipe for thanksgiving in 2 days!!!! i KNOW they will turn out amazing, because everything, everything i ever used your recipe for has been nothing short of amazing, yet simple!!! thanks so much!!!!!

[@Xani13]

Out of curiosity (all jokes aside here) what is your good whiskey? What do you usually purchase? Clarification: I'm asking for a recommendation.

[@Danii12344]

Made this pie last night, and oh my goodness it was delicious!!!! 😊 😊

[@justchele]

yay almond milk! I'm proud, Chef John, so proud.

[@laserbeam002]

I have ate a whole pecan pie by myself in about 2 hours. It is simply my all time favorite sweet/desert

[@sleeplessbird]

A good study break, thanks Chef John!

[@AGM-ts5bb]

Looks amazing, and I love the beautiful, thin crust!

[@Stormraught]

Wish I was chef jon's neighbor so I could suddenly appear at the end of a film session and get in on those nom noms!

[@TheDeadOfNight37]

You could be one of those pesky bears he mentioned

[@cde3003]

I've tried many pecan pie recipes over the years and none of them hold a candle to this.

[@edowens8659]

The bad thing is that chef John's jokes actually get me

[@tigerstrings]

I just made this, I also used you homemade pie crust recipe. FANTASTIC! My husband freaked out when he saw it. MY FIRST REAL HOMEMADE PIE !!! It was awesome !!

[@petricedobson7836]

I love your narration style!

[@2011Ohmygoodness]

Me too. It's fantastic!!! :-)

[@pizzaparker9283]

This guy is so wholesome and sweet I love him

[@LumpyHippo]

did he drop an eminem reference?

[@buddyp8875]

At first, I was like ... is this gonna be a joke, (comedy lines), but, you really are great, informative and you grow on me.. love it. Very talented!

[@carasquicktips6650]

this guy is hysterical! great video!

[@xtusvincit5230]

Thanks for suggesting tart weights as a substitute for pie weights. I never would have come up with that. Brilliant!

[@zosmom7791]

i love it when you shaka shaka!!

[@sharonbrar9968]

I made this pecan pie for dessert on Christmas day , it was delicious. Thanks for the recipe

[@mrbarrylewis]

Fantastic!

[@yanche6652]

Best recipe ever , thank you chef John ❤ . My family love it so much ~

[@jamiehurricane]

spatulating. awesome

[@lilpixie25]

That looks... absolutely incredible. Will have to give this one a try, thanks Chef John!

[@Frostbyt3zGaming]

Why do I always do this to myself at 12 AM?

[@ShadesofScorpius]

The end result look so delicious but I'm wondering at all the steps. Mom used to make one that looked just as great, (definitely tasted fabulous) but without all the precooked steps of both the shell and sugar filling. I wonder why the recipe is so different? Or what steps could be left out?

[@ab7batch]

Seriously has a real talent not for the cooking just the voice would be perfect telling stories to kids

[@MikeTheBarber63]

Spatulate is a great word! I live in Tennessee and usually am not a huge fan of pecan pie but this looks amazing!

[@Seth_cloak]

I would wait with putting the flour in the caramel until it just starts boiling. If you make larger portions the flour can burn in the caramel, giving it a slight burnt flavour. Also the flour would cool the caramel slightly so it's easier to mix into the eggs without making them coagulate.