This is a proprietary, professional-grade recipe file for a deep-dish, caramel custard-forward pecan pie engineered to eliminate the gelatinous, corn-syrup “set” found in standard pecan pies.
The formula uses a blended sugar-matrix approach with brown butter, invert sugars, and controlled hydration to create a silky, modern pastry chef texture and a deeper, more complex flavor profile. This listing also includes a real Bakery Crust, written in grams (with volume included as a courtesy), plus a Bourbon Chantilly to serve with the pie. It’s topped with Chantilly then optional (but recommended) garnished with crushed toasted pecans and flaky salt!
This recipe is NOT part of the Bakeshop Collection.
It is a standalone proprietary product available exclusively in the Market.
Pecan pies are traditionally one of the sweetest American desserts due to the sugar-to-fat ratio and the natural sweetness of toasted pecans. This version is intentionally balanced with brown butter, a blended sugar matrix, and a bourbon Chantilly to soften the perceived sweetness — but it is still a pecan pie, not a low-sugar dessert.
If you prefer a less-sweet profile, here are safe, controlled adjustments that will not compromise structure:
A reduction larger than 12% will begin altering the custard set, caramelization, and internal stability. Just do not eliminate syrups/invert sugars.
A very small increase in acidity reduces perceived sweetness without adjusting the formula.
You may add ½–1 teaspoon lemon juice. Acid brightens the custard and balances sweetness without thinning the filling.
Warm pecan pie elevates sweetness.
Chilled pecan pie mellows it.
For a softer-taste experience, slice cold and serve at cool room temp.
– A proprietary, chef-developed pecan pie formula designed for a silky custard set
– A brown-butter pecan filling engineered to be rich, complex, and non-gelatinous
– A deep-dish bakery recipe with precise temperatures, cooling guidance, and slicing notes
– A blended-sugar system designed for stability, sheen, and superior mouthfeel
– A full crust formula with professional mixing, lamination, and shaping instructions
– Volume measurements included as a courtesy (recipe is developed and tested only in grams)
– A bourbon Chantilly designed to cut through sweetness and finish the dessert cleanly
– NOT the classic Karo-style gelatinous pecan pie
– NOT a simple home-style holiday pie with a one-note syrup flavor
– NOT for bakers who want a firm, blocky, “slice-like-a-brick” set
– NOT a low-ingredient or budget-friendly take — this is a premium pie with premium inputs
– NOT simplified for beginners who have never made pies
– NOT intended for those wanting a very old-fashioned flavor profile
If you are looking for a classic, very firm pecan pie:
this is not the version for you.
– Bakers who want a signature pecan pie that stands apart
– Bakeries, cafés, and holiday menus needing a premium pecan pie with modern pastry nuance
– Bakers who prefer a silky, custard-forward filling instead of a gelatinous slab
– Anyone wanting a pecan pie with browned butter complexity, layered sweetness, and depth
– Professionals who appreciate invert sugars and controlled texture engineering
– Anyone wanting a traditional pie that slices into firm blocks
– Bakers who want the Karo flavor profile
– Anyone who dislikes modernized classics or custard-leaning textures
– People unwilling to use a scale (volume is included as a courtesy, not for development)
– Those who prefer ultra-simple, minimal-ingredient recipes
WHAT’S INCLUDED INSIDE
– Written in grams (primary)
– Volume included in parentheses (courtesy)
2. SIGNATURE BAKERY CRUST RECIPE & METHOD
– Digital recipe file only; no physical product included.
– Metric is primary; volume is included as a courtesy. I do not develop or test in cups.
– Ingredient substitutions may alter flavor and structure.
– Custard pies require proper cooling for clean slices.
– This is a proprietary bakery recipe and differs substantially from classic home-style pies.
This recipe file and its contents are the intellectual property of Carter’s Bakeshop.
Purchase grants personal and commercial rights to use the recipe, but not to distribute, publish, sell, or share the file or its contents in any way.
Unauthorized reproduction or redistribution is strictly prohibited.
This is a proprietary, professional-grade recipe file for a deep-dish, caramel custard-forward pecan pie engineered to eliminate the gelatinous, corn-syrup “set” found in standard pecan pies.
The formula uses a blended sugar-matrix approach with brown butter, invert sugars, and controlled hydration to create a silky, modern pastry chef texture and a deeper, more complex flavor profile. This listing also includes a real Bakery Crust, written in grams (with volume included as a courtesy), plus a Bourbon Chantilly to serve with the pie. It’s topped with Chantilly then optional (but recommended) garnished with crushed toasted pecans and flaky salt!
This recipe is NOT part of the Bakeshop Collection.
It is a standalone proprietary product available exclusively in the Market.
Pecan pies are traditionally one of the sweetest American desserts due to the sugar-to-fat ratio and the natural sweetness of toasted pecans. This version is intentionally balanced with brown butter, a blended sugar matrix, and a bourbon Chantilly to soften the perceived sweetness — but it is still a pecan pie, not a low-sugar dessert.
If you prefer a less-sweet profile, here are safe, controlled adjustments that will not compromise structure:
A reduction larger than 12% will begin altering the custard set, caramelization, and internal stability. Just do not eliminate syrups/invert sugars.
A very small increase in acidity reduces perceived sweetness without adjusting the formula.
You may add ½–1 teaspoon lemon juice. Acid brightens the custard and balances sweetness without thinning the filling.
Warm pecan pie elevates sweetness.
Chilled pecan pie mellows it.
For a softer-taste experience, slice cold and serve at cool room temp.
– A proprietary, chef-developed pecan pie formula designed for a silky custard set
– A brown-butter pecan filling engineered to be rich, complex, and non-gelatinous
– A deep-dish bakery recipe with precise temperatures, cooling guidance, and slicing notes
– A blended-sugar system designed for stability, sheen, and superior mouthfeel
– A full crust formula with professional mixing, lamination, and shaping instructions
– Volume measurements included as a courtesy (recipe is developed and tested only in grams)
– A bourbon Chantilly designed to cut through sweetness and finish the dessert cleanly
– NOT the classic Karo-style gelatinous pecan pie
– NOT a simple home-style holiday pie with a one-note syrup flavor
– NOT for bakers who want a firm, blocky, “slice-like-a-brick” set
– NOT a low-ingredient or budget-friendly take — this is a premium pie with premium inputs
– NOT simplified for beginners who have never made pies
– NOT intended for those wanting a very old-fashioned flavor profile
If you are looking for a classic, very firm pecan pie:
this is not the version for you.
– Bakers who want a signature pecan pie that stands apart
– Bakeries, cafés, and holiday menus needing a premium pecan pie with modern pastry nuance
– Bakers who prefer a silky, custard-forward filling instead of a gelatinous slab
– Anyone wanting a pecan pie with browned butter complexity, layered sweetness, and depth
– Professionals who appreciate invert sugars and controlled texture engineering
– Anyone wanting a traditional pie that slices into firm blocks
– Bakers who want the Karo flavor profile
– Anyone who dislikes modernized classics or custard-leaning textures
– People unwilling to use a scale (volume is included as a courtesy, not for development)
– Those who prefer ultra-simple, minimal-ingredient recipes
WHAT’S INCLUDED INSIDE
– Written in grams (primary)
– Volume included in parentheses (courtesy)
2. SIGNATURE BAKERY CRUST RECIPE & METHOD
– Digital recipe file only; no physical product included.
– Metric is primary; volume is included as a courtesy. I do not develop or test in cups.
– Ingredient substitutions may alter flavor and structure.
– Custard pies require proper cooling for clean slices.
– This is a proprietary bakery recipe and differs substantially from classic home-style pies.
This recipe file and its contents are the intellectual property of Carter’s Bakeshop.
Purchase grants personal and commercial rights to use the recipe, but not to distribute, publish, sell, or share the file or its contents in any way.
Unauthorized reproduction or redistribution is strictly prohibited.
