Find this famous Pecan Pie from longtime Pastry Chef Catherine Rodriguez at both Olivette and The Manor House on The Houstonian property! Made with a homemade buttery flaky crust, real maple syrup, bourbon and Texas pecans.
Flaky Dough:
12 oz all-purpose flour
8 oz cold butter
5 oz ice water
¾ tsp salt

Pecan Pie Filling:
5 oz granulated sugar
4 oz light brown sugar
6 oz maple syrup
1 oz Bourbon
3 oz butter
¾ tsp salt
1 ½ tsp vanilla
5 eggs
4 cups pecan halves
  • For the Flaky Dough:
  • Cut butter into flour and salt with paddle attachment.
  • As soon as butter is cut into small pieces, the size of small peas, add water.
  • Mix dough until it comes together. Do not over mix.
  • Chill in refrigerator for 1½ hours.
  • Roll dough out to 1/8” thickness.
  • Form dough into 9” pie pan.
  • Chill shell for 1 hour.
  • Line pie shell with parchment and use pie weights to weight the shell down.
  • Bake at 350° until golden brown.
  • For the Pecan Pie Filling:
  • Heat up sugar, maple syrup, bourbon, butter and salt stirring occasionally.
  • After butter has melted, boil for 1 minute.
  • Let mixture cool.
  • Add vanilla and temper eggs with mixture.
  • Strain.

For Assembly:
  • Place 4 cups of pecan halves at the bottom of tart shell.
  • Fill pie filling to top of shell.
  • Bake at 325˚F until pie is set and slightly souffled.