Official Pecan Pie Recipe: Luxury Pecan Pie

Official Pecan Pie Recipe: Luxury Pecan Pie

This recipe was adopted in 1963 by the College, andĀ appeared in Poor Richard, the RBC newspaper, announcing the recipe.




1 unbaked 9-inch pastry shell
3 eggs
1/2 cup of heavy cream
1/2 cup of dark corn syrup
1 teaspoon of vanilla
3 tablespoons of bourbon
1 cup of sugar
1/8 teaspoon salt
2 tablespoons of melted butter
2 cups of thinly sliced pecans




Line 9 inch pie plate with pastry, flute edge and set aside. Beat eggs well, stir in remaining ingredients. Pour mixture into unbaked pie shell. Bake in hot oven (350 degrees) about 45 minutes, or until crust is browned and filling is slightly puffy. Cool on rack to room temperature before serving. Filling will flatten and become firm on cooling).