Rye Pecan Pie Recipe (2024)

Hahaha OMG I am making this pie for the first time this morning and it is a disaster! Mostly my fault- but I wish the instructions had explained more carefully about what was going on with the crust- My crust melted, slumped, and fell completely inside of the pan- 1 full inch below the rim. My suggestions are- really crimp the crust TIGHTLY over the edge of the pan! I didn't realize how important that was! And use the foil to press & hold the sides in place!

I want to add an update: I fixed the crust by making more dough & adding in on to the top for the 2nd half of the crust baking. It looked quite "rustic", but that was kind of charming. The rest of the pie was a breeze! It cooked beautifully (no rising, so make sure you fill it all the way). The cutting off of the crust with a serrated knife was difficult as a lot of crust crumbled, but that added to the rustic look. The filling stayed firm when cut, and it tasted amazing!

We liked this one a lot, though I used my go-to crust in place of the one shown here. A little less rye will suit our tastes better (still a little boozy for us), and you really need to make it a day ahead for the best taste. The flavor of the rye with the molasses is stellar. This will definitely be our permanent pecan pie choice!

My husband thought he hated pecan pie. This pie proved him wrong. Not overly sweet, and a beauty to behold. I love proving my husband wrong.

This pie has a really dramatic crust that looms way above the filling of the pie (the effect is not easily seen in the picture, except that one can see the shadow of the crust). Having extra of crust balances the richness of the delicious filling. Definitely use unsweetened whip cream as topping (the filling is already very sweet).

I made this pie for thanksgiving after reviewing scores of different recipes for pecan pie. Brown sugar vs maple syrup vs corn syrup. I was intrigued by the pecan to filling ratio and thought I’d give it a go. I found the molasses flavor completely overpowered (ruined) it. Also there were too many nuts. I was very disappointed, especially as it was more time consuming to make than basic pecan pies which I’ve made before and were much better.

Be sure to allow to cool after initial blind bake

This was a huge hit, but it's the most time-consuming pie ever! Skip that step where you flip the bottom of the springform pan; it addresses a non-existent problem. Be sure to press the uncooked crust firmly against the sides, and prick the bottom generously, or you'll get bubbles between the crust and the pan. For weights, I use all the pennies I've saved for the past decade, but it still wasn't enough, so I added a layer of beans on top. Without them, the crust will collapse.

2023Whole Foods has the perfect sized bags for the pecansDo not prick holes in the crust, and make absolutely certain there are no holes. Leaked out again very frustrating

Not good, just not good at all. Way too “eggy” for pecan pie. Way too complicated for what it is worth. Just not good.

Filling was, from the mouths of my guests, the best pecan pie filling they've ever had. I believe one person said "life changing"! I did make my own crust though, more traditional with pork lard. End results were phenomenal and will be repeated!

Thinking about making this…what kind of beans did everyone use?

What difference does different proofs of alcohol make? Why a 90 proof limit?

Terrible! Crust slumped and the filling was like a custard. Nope nope

I think this is too eggy

This is a boozy pie and 3T of bourbon is plenty so don’t go nuts. Speaking of which, the recipe calls for 4 and 1/2 cups of nuts. I think 3 1/2 is ok. Really liked it- pecan pie with a kick- and the whole house smelled wonderful while I was making it.

This is a beautiful and delicious pie, filling-wise, but do yourself a favor and make it with Julia Child’s tried, true & perfect-every-time crust

Be sure to allow to cool after initial blind bake

My wife and I made this and only had a 9" springform pan. We expected to have extra custard given the smaller pan, but it didn't come close to filling the crust. We ended up with a pie with about an inch of crust between the top of the pecans and the rim of the springform pan. We're not sure what went wrong here. It looks and smells great, so hopefully it tastes as good as we expect to make up for the large gap.

When I saw the headline for this recipe included rye I thought it was referring to rye flour, not booze. But I like both.I have lots of springform pans, but I recently bought a push pan, which supposedly is better than springform pans, and if you use a water bath, you supposedly don't have to worry about leakage. I'll find out.I'll use walnuts. I never use pecans.

Tried this filling in proportion to 3 eggs in my larger pie pan (prob needed more filling). Filling as written is delicious; maybe next time try this crust too as Serious Eats Old Fashioned flaky crust can out too thin on the bottom.

My husband thought he hated pecan pie. This pie proved him wrong. Not overly sweet, and a beauty to behold. I love proving my husband wrong.