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Pecan Pie with Bourbon and Ginger

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold.

Pecan Pie with Bourbon and Ginger

Cafés and restaurants that I knew, and areas that I frequent, were targets, as was the area around the theatre where my outdoor market is, which suffered the worst of it. Everyone I know is okay, but others were not so fortunate. It’s a crazy world we are living in and often we just see it on television and switch the channels to something more entertaining, so we don’t have to think about it. But when it happens right outside your door, or in a city that you love so much (whether you live there or are just an occasional visitor), you can’t avoid the shock and the grief. In addition to some introspection, my hope is that this will bring a conversation and dialogue that will somehow address why – and how – this happened, and where to go from here.

I couldn’t think of a very good transition from the heartbreaking tragedy, to pie, and I’m not used to being short on words, so I’ll just say that I was happy to have this pie sitting on the counter after all that happened this weekend. It made us feel a little better.

Pecan Pie with Bourbon and Ginger

Some say baking heals and while I’m not much for catch-phrases and slogans, it did feel nice to be rolling out some dough to have a pie around. And a new one to me, at that. A few years ago I gave pecan pie a makeover using dark chocolate chunks, which came out so well that it became my go-to pecan pie.

Pecan Pie with Bourbon and Ginger

But with the upcoming holidays arriving, I was perusing First Prize Pies from Allison Kave of Butter & Scotch, looking for another pie to make for the fêtes, and landed on her Bourbon ginger-pecan pie.

As luck would have it, in addition to a bag of beautiful pecans, I also had a bottle of Knob Creek smoked maple bourbon that was so good that it was freaking me out. It was a gift from my bourbon-loving friend Elizabeth Karmel and I was looking for an opportunity to crack it open. Recent events make me realize that you don’t necessarily need to squirrel everything away until another time or save it until later. Maybe now it that time.

Pecan Pie with Bourbon and Ginger

This dialed-up pecan pie won first prize at the Brooklyn Pie Bake-Off, and if you’ve visited Brooklyn in the last few years, you’ll know that there’s some heavy competition out there in the cooking and baking categories. So that’s saying something. Allison noted that a heavy hand with the bourbon is always appreciated. (And I agree.) But it’s also special because of the triple-whammy of ginger, courtesy of a handful of candied ginger, a spoonful of dried ginger, and a dose of freshly grated ginger in the nutty filling.

Pecan Pie with Bourbon and Ginger

It was hard to interrupt him while he was eating the pie so ravenously. But when he came up for air, Romain said it was the best thing he’d ever eaten. And that’s coming from someone who’s often looked at me quizzically when served some of the foods associated with Thanksgiving that perplex the French: Gravy? Pepperidge Farm stuffing mix? A one-week obsession with cranberries? Marshmallows? Sweet potatoes? Marshmallows and sweet potatoes together?

Pecan Pie with Bourbon and Ginger

It helps that he, like any sane person, loves maple syrup, as well as fresh and candied ginger, which the French call gingembre confit. I gotta say, I loved this pie as much as he did. The zing of ginger really took it up beaucoup de notches, not just one notch, and the shots of bourbon helped temper what is traditionally a rather sweet dessert, which this pie isn’t. Or wasn’t, I should say. Because it’s now long-gone.

Pecan Pie with Bourbon and Ginger

Whipped cream is always the classic to serve with pecan pie. If you’re looking for an ice cream to pair with it, I recommend white chocolate-fresh ginger ice cream, or it might also be nice with milk chocolate ice cream instead, if you’re someone – like me – that has a hard time imagining dessert without chocolate. And if that’s the case, bourbon always plays a good second fiddle to chocolate. The pecans and maple syrup-rich filling are an added bonus.

Pecan Pie with Bourbon and Ginger

Adapted from First Prize Pies by Allison Kave I loved the idea of adding three kinds of ginger to pecan pie and using maple syrup as a sweetener. If you don’t have maple syrup, you can go with golden syrup, which is available in well-stocked supermarkets (depending on where you live), or online. I’ve not used it, but some recommend sorghum syrup as another substitute. Because I’m like that, I veered from the original proportions a bit. One was that I added a few more pecans, and toasted them first, adding an additional handful to the baking sheet to make up for the ones that I nibbled on. ; ) I also added some melted butter to the filling to give it a little extra silky richness. If you don’t want to use bourbon, dark rum would be a nice substitution, as would Cognac or rye whiskey. If you want to leave out the liquor, just add 2 teaspoons of vanilla extract and a few drops of lemon juice to counterbalance the brown sugar and maple syrup. Although I didn’t do it, you could brush the rim with an egg wash – one egg yolks mixed with 1-2 teaspoons of milk, and brush it over the rim before baking the pie. If glazing the rim, it may need to be covered during baking if it gets too dark before the filling is done. You can fashion strips of aluminum foil to cover the rim of the pie if that happens.

For the dough

  • 1 1/4 cups (175g) flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 ounces (115g) chilled unsalted butter, cubed
  • 3-4 tablespoons ice water

For the pecan pie filling

  • 1 cup (215g) packed dark brown sugar
  • 1/2 cup (125ml) dark amber maple syrup
  • 3 large eggs, at room temperature
  • 4 tablespoons melted butter, salted or unsalted
  • 3 tablespoons bourbon
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground (dried) ginger
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (225g) pecans, lightly toasted, very coarsely chopped
  • 1/4 cup (50g) candied ginger, finely chopped
  • To make the dough, mix the flour, sugar, and salt in the bowl of a food processor, or in a stand mixer fitted with the paddle attachment. (The dough can also be made by hand, in a bowl with a pastry blender, or using your hands.) Add the chilled butter and mix or pulse the dough until the butter is broken up into small pieces about the size of peas.
  • Add 3 tablespoons of ice water and mix until the dough begins to come together. If necessary, add 1 more tablespoon of water if the dough needs it to come together. Turn the dough out on a work surface and give it a few turns with your hands. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • Roll the dough on a lightly floured surface, or between two pieces of parchment paper until it’s about 13-inches (33cm) in diameter. Brush off any excess flour and transfer it to a 9-inch (23cm) pie plate or pan. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. Chill the dough in the refrigerator until firm.
  • To bake the pie dough, preheat the oven to 375ºF (190ºC). Prick the pie dough a few times with a fork. Line the pie dough with aluminum foil and fill halfway with beans, rice, or pie weights. Bake until the dough is set and starting to get lightly golden brown, about 15 to 20 minutes. Lift out the foil with the weights and bake until the dough is well-browned, about 5 to 8 minutes more. Turn the oven down to 350ºF (180ºC).
  • To make the filling, in a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, fresh ginger, ground ginger, vanilla, and salt. Stir in the pecans and candied ginger.
  • Pour the filling into the prebaked tart shell and bake until the center of the pie is seems just about set. It should still jiggle a little. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes to reach that point of doneness. Remove it from the oven and let cool on a wire rack.


Serving and storage: Pecan pie is best served at room temperature and it’s easier to cut when it’s cooled completely. Although it’s no slouch if slightly warm, as long as you don’t mind the pieces looking a little sloppy. Ice cream or whipped cream are fine accompaniments.
The dough can be made up to two days in advance and refrigerated, or frozen for up to two months, either unrolled, or rolled out and fitted into the pan.
The baked pie can be kept at room temperature for up to four days. I’ve not frozen pecan pie but it can probably be done, if well wrapped.

Related Recipes

Cranberry Raisin Pie

How to make candied ginger

Chocolate Pecan Pie

Apple Harvest Tart

French Apple Cake



    • Malcolm Freeman

    Courage, mon frère.

      • jenny

      Food is comforting to many (if not MOST) people!

      • Martinn Key2paris

      There are several ways of mourning.
      And several kinds of reaction to this. Wanting to show that life is going on and that the terrorist will not win is one of them.
      Saying that you have a different idea of reaction is acceptable of course. Remember : FREEDOM !

        • Bebe

        This was a response to Martin Key2paris on November 16 at 5:32pm. Scrolling down, I find he tried to redeem himself.

        We need to be careful with language.

          • martinn

          Bonjour Bebe, ” We need to be careful with language” not sure I understand your comment.. I was very careful , I chose my words carefully, I was not insulting, contrary to someone who calls another one “an idiot”…
          My answer to all this was “accept other ways, accept to be different”, don’t insult as if you do, you are acting the same way these evils do… And I still believe it ….

            • Bebe

            Martinn, I apparently misread what you said. My apology.

            • martinn

            You are welcome and no need to apologize … As long as we listen to each others, we stay Human beings ….

      • George

      What happened Friday was about hate and extreme thought. The appropriate reaction, has to do with how you process grief. I did things around the house and thought about things. David had the courage to do what our president and the French president suggested- get on with our lives, don’t let them win.
      Good time to bake a pie, bad time to call anyone in Paris an idiot.

        • Martinn Key2paris

        Georges BRAVO you said exactly what I just said above but your English is better than mine.
        It is just intolerance.
        let’s be different, let’s react differently but accept it. That’s the beauty of Humankind. THEY want us to be all the same, but we won’t let them …

          • George

          Seeing your reply cheered me up.

      • pmm

      Honestly, David, you do not need to explain yourself. Some people comfort themselves by lashing out at others. I, and I am sure many of your readers, like your approach much better.

      I am glad that you and yours are safe.

      • Diane

      Yes, the transition is difficult from murders to pie (!) but soon of later, thank God, life reclaims its rights over death. This is what the Parisians have been proving to themselves and showing to the world with great dignity. Let’s follow this example. I am French abroad and proud of this defiant attitude. Life wins. They don’t. Personally I have not wanted to post my usual recipes yet but soon I will : Time for pie.

      • winegeek

      Thank you for the recipe David (and all your recipes and writings). You are a gem, and I am glad you and Romain are OK.

      • Lisa M in Indianapolis, IN

      Dear David ~
      my condolences to you for the terrible atrocities in Paris. I’ve been keeping you and Romain, and your loved ones in thought and prayer for being safe. Such a horrible and horrible thing but I’m glad you are safe. So sorry that the places you hold dear and the people you’ve met have been affected.

      It’s clear this has been on your mind as you’ve been thinking of how to process it all. Thank you for sharing the chocolate pecan pie recipe ~ clearly something sweet, as are you and as you find the sweetness in our lives in spite of tragedy and ignorance. Hugs,

    • Judi

    I can’t agree with you more – comfort is found in the little things, a fresh baked cookie (or pie) brings some normal back to the crazy. I hope that the coming days bring you peace and comfort.

    • Martha in KS

    You were the first person I thought of when I heard of the tragedy in Paris. My thoughts are with you & your neighbors. Time for comfort food.

      • MaryG

      I too thought of David the instant I heard the tragic news.

      • Laura

      When I heard about the attacks, I said, aloud “I hope David Lebovitz is ok”. I’m glad he is :)

        • Elizabeth

        I have been holding my breath that you were ok.

      • John Lewallen

      I too thought of David and the people I know in Paris. Happy you are okay, David.

      • Kat in San Jose

      Me too – I’ve been checking the blog to make sure you checked in. My thoughts are with you and your fellow Parisians. Eat pie and carry on.

    • Noga

    I’m so glad that you and everyone you know is OK! I hope things will calm down soon and normal life will resume.
    Can’t wait for your recipes for the upcoming fetes!

    • Kathejo Bohlman

    I’ve never written before, but I have awaited your post a bit anxiously, hoping that you were ok. Take care of yourself and your loved ones. You are in our thoughts.

      • Brigitte Lucke

      So did I, Kathejo. Reliefed you are ok, David.

    • Kelly

    I always look forward to your posts and like the other reader, even though I don’t know you, you were the first person I thought of when I heard of the attacks. After reading your comments was shocked that it was so close to your home. I am so glad you and your friends and loved ones are all ok. Please take care.

    • Chris

    Like other commenters, my first thoughts were for you and Romain.

    The late Mr. Rogers told a story about his mother, who would tell him when he saw scary or shocking news events on television to always look for the helpers. No matter how awful something was, there were people helping others. I really believe that the comfort and normalcy of pie helps!

    • Lauren

    Like many Francophiles I was devastated over this weekend’s events. I’m glad to know you and your friends are well. I have nothing profound to say but my heart is with you and Paris.

    That said, pecan pie is my Favorite pie and this sounds outstanding. I’m looking forward to making this <3

    • Seanna

    Thank you for letting us know you are safe. Thoughts and prayers for you and all of the people Paris.

    • Regina

    So glad to see your post. Although I don’t know you personally I feel like I do and my thoughts were with you and Lindsey (Lost in Cheeseland) because of your close proximity to these attacks. I love Paris, have always felt safe there, and to have her assaulted in this way makes me both angry and sad. I am sure she and all the wonderful people that live there will persevere. Time and pie heal all wounds. Thanks for this post. Great holiday idea!

    • Katrina

    Just coming from a trip to the city a few weeks ago, my reaction to this tragedy was little more raw than it would have been. The faces of the lovely people we’ve met during our trip flashed in my head: the friendly people at Hollybelly, our super accommodating night manager at the hotel, the helpful staff at Le Camion qui Fume, and of course you and also Denise Acabo and her newly reopened shop. The possibility that even one of these people might be gone, hurt, or mourning the loss of a loved one makes my head spin.

    The how and the why is beyond me right now and will probably always will be. But as to how to move on… well, pie doesn’t hurt.

      • Camellia

      Oh crap! You’re right!

      I went this past summer, and am only now thinking of all the sweet restaurant workers we met.

      I was just so numb, and shocked.

    • Martha

    When the attack happened my first thought was of you .you are our American in Paris who brings the magic of Paris to those of us who cannot be there. You bring such joy with your love of food and the romance of France. I had a feeling it was your neighborhood. Stay safe and continue to bring us the joy of Paris.

    • jeanne

    I too have been awaiting your post, I think we all feel like we know you and are relieved that you, and all your loved ones, are safe. No place, no people deserve this kind of attack…I do not like where our world is headed. I can see why so many are compelled to leave their homes risking so much, and this just makes it harder on them. None of us are completely safe, all we can do is live life, eat well and not let terrorists beat us.

    • naomi d.

    Thank you for pie. The violence never seems to stop, especially these last few days. I knew no one in Kenya or Beirut, as tragic as those were, but I have friends in Paris, and you with your comforting writing. Time to make pies, and when the extremists start to spout, hand them a slice and tell them fill their mouths with that instead. Best to you and yours – all your neighbors and fellow Parisians.

      • Maria del mar

      Let’s replace arms for pies.
      It had indeed been a hard period.
      I still have my moments where I wonder off thinking if anything else will occur here.
      Great recipe David!

    • franko

    be well, sir. there are people all over the world thinking of you and of paris, and wishing and working for peace. i have read your blog and loved your recipes for years now, and i didn’t realize just where in paris you live. i am thankful you are ok, and i’m so deeply sad for your beautiful city.

    • Kimone

    I cannot express enough how thankful I am that you are okay.

    • Michele H.

    I’m sure your pie recipe is wonderful…smile…but know I’m really writing because I was worried about you all weekend. Take care, know that you are loved, and that many, many people care about you!

    • Leticia

    Hi David,
    First of all, congratulations for your blog and books. You inspire me a lot!
    I want to buy the best springform pan, which one would you recommend me, please?

    • Susan Walter

    I’m glad to hear that you and yours are OK. I thought the events might have been a bit close to home, or at least to your favourite market.

    • Helen @ scrummy lane

    I’m so sorry about what’s just happened over there, David. Heartbreaking.
    I totally agree that baking can be a healing activity – love the ginger twist in this classic pie.

    • Luisa

    I, too, am so grateful that you are okay. Cooking and baking this weekend absolutely felt like therapy. Sending much love to you as the city tries to heal.

    • julie

    Glad to hear you and yours are ok in the midst of this horrific tragedy. I also reach for my apron and rolling pin in sad or tough times. I have never found a pecan pie that i like, but i hope that this one changes my mind. Will make it this week.

    • Martinn Key2paris

    Well said David.
    yes Live and Love have to prevail. That’s why I went to the theater last night : Theater administration had hired guards, excellent actors had decided to perform. The theater was full of people who were just sending the message ” you won’t frighten us and change our lives”
    Thanks for the recipe, I will make it ASAP, maybe for Thanksgiving on November 28th ( Saturday here in Paris as we work on Thursday, as you know)

    • cindy

    I just read your opening paragraphs (will get to the recipe later), but one thing is for certain: even though we Americans don’t live close to the chaos, destruction, and murderous activity there in Paris, we most certainly feel and share the shock and grief over the loss of life, the many injured, and the attack on all of humanity. Whether we live in the neighborhood or half a world away, these barbaric acts affect us all.

    I’m so glad to hear you and your friends weren’t hurt.

    Now I’ll get to that recipe!

    • Lynda

    I don’t know you personally, but I am so glad to see that you are unharmed. My thoughts were with you on Friday.
    Thank you for the post today.

    • Martinn Key2paris

    Do you know the pizzeria Livio in Neuilly ? One of Neuilly landmarks. it seems the 2 brothers running it ( third generation) are among the casualties in Bataclan. Livio is called Pizzeria but as you know it is a real Italian restaurant offering good food in a wonderful atmosphere. So sad ….

      • Leslie Thorndike

      Thinking of you and sending love, strength and peace.

    • Momsy

    My heart goes out to you and your fellow citizens. it must be so difficult to have you home attacked to brutality and not be able to feel that safety and warmth that Paris has to offer. I thought of you all weekend and welcomed your email this morning. I had been introduced to you through Gluten Free Girl and when in Paris my family on three separate occasions used your references to visit and adore french food secrets. Hope all of our thoughts posted can make you feel better and keep on doing what you love.

    • Keith

    I was there only a year ago. Paris has been attacked twice since then. The joy I felt walking the beautiful streets of your city, eating the food, meeting the lovely people . . . And now this. You were one of the first people I thought of when I heard the news. I am so sorry for the people of your community. Please know so many of us around the world are looking to Paris to do what it does better than anyone, enjoy life, love, beauty, art, and yes, food.

    As for this pie, wowie wow. I am not a fan of pecan pie, even if I am Texan, but the ginger and bourbon here are singing to me.

    Thank you for posting. I know it must be a difficult time. Sending all in Paris love, peace and light.

    • Vicki B

    Isn’t it amazing that you and Clotilde from Chocolate and Zucchini were the first people I hoped were safe because we have never met and yet you both give so much and enrich people’s lives that we count you among “friends”? We need to appreciate each other on this planet, not blow each other to bits. In the midst of the madness, my 93 year old mother in law laid down to sleep and slipped away quietly from this world under the most peaceful sliver of a moon. The hardships she lived through gave her an appreciation for family, friends and fellow human beings.

    • Danielle

    I’ve been thinking of you, David. Thanks for posting and letting us all know you and Romain are okay. My heart goes out to you both. It must be chaotic and heartbreaking everywhere you turn right now. Baking and eating pie is the most comforting thing. This one will be on my Thanksgiving table. So will that bourbon. Thank you.

    • Sally

    My husband and I have our tickets and apartment booked for our first trip to Paris in April. I’ve been following you after finding your blog while researching all things Parisian in preparation for our adventure.

    As others have said, I also thought of you when the attacks began on Friday. It is the simple things like love of our families, sharing a glass of wine, and even a yummy pie that can anchor us during these crazy times.

    So glad you and your friends are ok.
    Our thoughts, prayers, and support to all in France.

    • Peter Wyatt

    Thanks for letting us know that you and Romain are okay – we surmised that you lived in the area that was hit Friday as we read the news yesterday. Thanks also for trying to resume a normal routine amidst the shock and sadness and fear. ‘Keep calm and carry on’ isn’t just a t-shirt. Thanks for posting so soon after the event.

    • CoffeeGrounded

    Thank God you and yours are safe! I kept looking for updates and told myself to wait patiently and to concentrate upon all that is good, all that is light and hope. My prayers were answered.

    Yes, this pie is something for the handwritten file collection, and I most definitely need to check out that book.

    Love to you, Romain, and Peace to Paris! ❤️

    • Keith

    Thank you for the post. A tasteful and appropriate response to terror. Like many others, I do not know you personally, although I’d love to. However, once I heard about the attacks, I ran to see if you had posted to Instagram. Thankfully, you sent a message of your own safety. You bring me, and obviously much of the world, a comforting sense of home and hearth, with delights of your travels, experimentation, collecting and living. I am grateful to you for sharing so much of yourself while teaching and inspiring me. My thoughts to you and your fellow neighbors.

    • Arthur in the Garden!

    Wonderful post of how we find comfort around us in times of uncertainty. Days like this make you think of comforting things- pie, Romain, and all the good things in your life!

    • Samantha

    I thought of you and hoped you and your peeps were safe. I am glad to get your message and a solution to what to serve for Thanksgiving Day dessert! Stay brave, Sweetie!
    Sam Gerow (Yes, I have a French last name, who knows what it was in the old country. My wonderful dad was an
    elegant French-American.

    • E. Nassar

    Very nice and courteous of you David to not flush those comments down the blog toilet. People love to pontificate and blow hard and then do…nothing! Keep up the great work

    P.S. Glad you and yours are safe.

    • Janine

    David: I am happy to hear that you are okay. I was wondering how you were as you are the only person whom I know is Paris. I live in the States and being frustrated not being able to do anything or take any action against these cockroach terrorist, I woke up Saturday morning and made your Chocolate Pave, the first recipe I have tried from your book. I garnished it with a small homemade French flag and my children(teenagers) were delighted. That afternoon I traveled to the Bronx for a Sunday visit to Fordham(for teen). Ironically, my teen and I found ourselves dining at at”the only french bistro int the Bronx “, Bistro SK on City Island. Lovely little restaurant, teen had a steak au proive with pommes frites and she was delighted. At the small bar, the proprietor, from Alsace-Lorraine, and his local friends talked intently of the events in Paris then sang the The Marseillaise. We were so grateful to be there that night.

    • ANA

    Take care, be who you are and continue making our lives better with your blog.

    • Pratsina Glitsa

    It is terrible how such appalling atrocities can affect us all in so many different ways.
    I live about 700 miles from Paris in Scotland. I was in Lockerbie the night the Pan Am plane came down and witnessed much. I have been to the 10th and 11th Arrondisements and particularly the Rue de Charonne several times and have enjoyed its restaurants and bars and the market David speaks of. Today my son came home from High school and said that his french teacher – who is French and from Paris – was distraught all day, having learnt this morning that a close friend who had been missing since Friday night had been killed and had now just been identified.
    I was affected a generation ago and now some 26 – coming 27 – years later a younger generation has to experience these feelings.

    • JoAnn

    My husband and I are in Paris now. We were to arrive Saturday but delayed our arrival staying with friends in London an extra day. Trust me, it wasn’t an easy decision. We don’t want to “let the terrorists win” but we don’t want to be stupid either. So far, in the 18th where we are staying, things seem très normale. People must work, go to school, etc. I will admit to wondering about you, David. I don’t know you but I love your writing and feel like you’re my friend. I’m glad you are safe. I’d love to take you to dinner! I, too, find comfort in cooking, baking, and feeding. Your post is perfect.

    • Eileen Oshiro

    David, I am so glad that you and Romain are safe.

    • Karen tripson

    I join the crowd that is relieved to hear that you are okay and able to continue communicating. I love the idea of the pecan pie, but truly have been waiting patiently for some mention of your evening with Ottolenghi in SF. I hope that is on your back burner. My best thoughts and regards are for all the Parisians living through this hideous terrorist attack.

    • claire silvers

    A creative, delicious, sustaining response to the world is of fundamental importance, and you excel at this, David, and communicate so well that you inspire others. Very glad you and yours are still among the living.

    • Rita Bowman

    We just came back a week ago from 10 days in Paris. We rented an apartment on Rue du Temple and I was so hoping I would bump into you David. The recent terrorist attacks in Paris were shocking! It’s very sad that a reader would lash out at you so viscously. I follow your blog avidly and feel your post was perfect.

    • Mel

    I subscribe to your blog…but I don’t know you personally.
    The first thing I thought of when I heard of the attacks , was to look at your blog to make sure you were ok.
    I love your please, keep on posting them.
    I’m sending PARIS a great big hug.

    • Sarahb1313

    Not to equate the death if a pet with the slaughter of civilians, but when my child’s pet of 18 years (their whole life) died, we didn’t know what to do. So we baked. Together. It was the first time we made your oatmeal raisin cookies. I like to save and print recipes I love, and yours is now in my binder, renamed to the name of our pet. Ophelia Cookies.
    So I appreciate the phenomenal pie recipe. And I appreciate the story of when you made it.
    Stay safe. Be kind to others. And keep baking!

    • Ann

    I admit to concern for all but more for you when I heard what transpired in Paris. I’m grateful that you are okay, as well as your friends. My prayers and thoughts are with those who did not come through unscathed, as well as their families. It’s a horrible tragedy and I was somewhat heartened to learn that many of the suspects were captured. Stay safe David.

    • Mary Beth

    I’ve anxiously awaited your post. Glad you are OK, David. My thoughts continue to be with those in Paris.

    • Ken Topham

    My heart is broken as is so many around the world. I can only imagine the fear that grips everyone there. With the events that happen in and around Paris you always come to mind and I pray for your safety. I go to your site to see that you are there and OK. So glad that you are and we pray that you and your countrymen will be free of such future heinous acts. Wishing you and yours all the best.

    • Debbie

    Dear David

    I am relieved to know you and Romain are okay. I wish I knew our other friends in Paris are fine as well, Mme Acabo comes immediately to mind.

    We were shocked and saddened to hear of the terrible attrocities committed in Paris. Paris is our second city and we feel deeply for her.

    Each of us is unique and we grieve in our own way, anger, frustration and despair are understandable emotions right now. What bothers me is that some feel it is alright to belittle, condemn and name call. Humanity would be well served with a large helping of compassion, conversation and understanding with a bowl of soup, slice of pie and glass of wine.

    I am glad you are safe…stay strong!

    • Nat

    If you see the movie or the upcoming musical “Waitress,” you will understand the healing power of making pies . . . or other ways we may individually choose to process grief. Keep cooking!

    • Lury

    Our hearts and prays to you and all the people of Paris. May God watch over you and keep you safe.

    • kathryn

    Love and honor to the people of Paris and France from your friends in the United States. We pray this time will bring you together and unite peace loving nations against terrorism. The perpetrators of evil love nothing more than when we fight among ourselves. Thank you for doing what you do best with sharing great food to nourish the body and the soul. Blessings to you all.

    • Jan

    David, this was very well written response to the insanity of actions by thugs. Glad that you are safe>

    • Becky

    Like many others, I thought about you over the weekend. So glad you and yours are ok. Viva la France!!!!

    • eli

    What a comfort, really, pie is. David. You had stated this was written before the attacks-and now, how do you post about just pie? You were doomed to be judged either way because that is what our world has come to. Determining we know/understand a person based on a blog entry-likely made in shock. This time any one not in France or Beirut had the lixury to be able to tune in elsewhere-for you and many, terror was at your door. Peace to you.

    • Roberta

    I, too, tend to save things for ‘special’ occasions, and find that years go by with so many treasures unused. Life is so special and fragile — one never knows what the next moment may bring. The chocolates I bought last month in Paris have been shared and savored and are now gone–but oh how I wish I had more of that dark chocolate hazelnut bar from Jean Charles Rochoux! And the gruyere cheese from Vevey will be part of my cheese plate on Thanksgiving. My resolution going forward is to live more in the present. May we all learn to have more love and compassion for one another~

    • Laura by the Bay

    David, thank you for sharing your thoughts and reaction to the attacks. Everyone responds to terrible events- preparing comfort food (maple syrup is in that category for me)- in their own way. Our thoughts and prayers are with you

    • Allyson

    So glad to hear that you’re safe. I think in times like these pie may not fix the problems, but will never hurt.

    • Stella Wilson

    You were the first person I thought of, too. My heart hurts for your beautiful city. The pie sounds wonderful but I don’t think I would use sorghum. As wonderful as it is on buttered biscuits, I think it might be overpowering in a pecan pie. But, who knows …

    • John Lewallen

    I am so relieved and happy you and yours are fine, David. Having just met you in San Francisco a few weeks ago your humanity is all very real. I am still planning on visiting Paris this Christmas season. I would never abandoned the Lady of Lights, her people, the culture and especially, her food. Thank you and be safe and well, David.

    • moe lewis wolf

    David, I am so very , very glad to see this post and your words! I was worried about you after hearing about the bombings and knowing how much you love your addopted homeland and especially your city. I was very concerned that something might have happened to you and to those that you love. I love that one of the first things you mention is how this affected a market that you love and cherish. You are in my thoughts, and this pie looks devine, it will be on my go to list for the comfort that I think we are all seeking in this world gone a bit mad.

    • Marbarre

    It must be heartening to read about how many people thought of you and were concerned for your welfare. I must admit that I visited your website to see if you commented. I don’t care about the subject of your post as long as you assured us you are safe. I grieve for those who cannot report the same.

    • Judy

    So relieved to hear that you and yours are safe. Vive la Republique from one American to another…

    • Linda L.

    Like many others, I wondered and prayed that you would be alright. Although what is “alright” in these situations is hard to define. For many, engaging in as much normalcy as possible through things like cooking and eating helps carry us through.

    My joy in hearing that you are okay is tempered by the knowledge that for so many others the news is not so good. No matter what is done to her though, I feel that Paris will come through this as she has so many other things.

    • Carren

    I so much appreciated your posting links to news about the attacks on Facebook so that those of us who follow you were aware of what was happening and, importantly, knew that you were safe. Your horror and grief clearly rang through in those posts. That you continue now to write about the very thing that you love and that brings so much enjoyment to your followers of your blog is healthy, appropriate, and full of hope and life. That spirit is positive! It in no way minimizes the horror and sadness we or you feel. And, I must say, like other who have commented on this post, my first thoughts were also, “Oh my god, oh my god! I wonder if David is OK!” Is this weird coming from someone whose face or name you wouldn’t recognize? Not at all — as it speaks to the generosity of your writings and how much of yourself you give to the public. We come to know you and care about you. My heart breaks for the horror of this event and my prayers go out to the hundreds — thousands!! — of people profoundly changed by the loss of loved ones. At the same time, I am so happy that you are safe. And I so much appreciate your effort (and deliberate choice) to continue to share with us through your blog in a spirit that promotes hope, love, and life. Thank you.

    • jackie

    I will be making this pie as soon as I can to reach across the ocean. I am so sorry for all of us. Very glad to see you back in life.

    • Evee

    As I read your beautiful article, I began to imagine the aroma of pecan pie baking in the oven. Like many of your readers, I was very worried for you and much anticipated news from you. I look forward to your articles as I do about receiving news from family and dear old friends. Thank you for writing such a warm article in light of the shocking tragedy you have witnessed. May your talents be blessed and even more plentiful than ever, so that you can continue to brighten our lives.

    • Jennifer

    Count me amongst the many who immediately thought of David and Romain and prayed you were okay. I even took to Instagram to see if you’d put anything up. Warm wishes for you and everyone in Paris that you are able to continue. And for David that’s pie making!

    • Kelle

    David, I know a few people who are either in Paris or who visit often from London, and I was worried for them all when I heard of the violence. And like many others who have written here, I don’t know you and Romain, but I thought of you both that night. I was relieved to see your post this morning, and to know that while the events happened outside your door, you and Romain are safe.

    Sure, pie may not be what we think is a “logical” response to a traumatic event, but there is no “logical” way to deal with trauma and emotions. In events like this people want to “do” something, often something that feels either comforting or “life-affirming.” Baking pie, opening your doors to strangers, inquiring after neighbours, laying flowers, or attending a memorial… it doesn’t matter. Doing anything is better than remaining still, worrying about what will happen next.

    And like you said, food is one of the ways we show people that we love them and care for them. So if making pie helps one to move through the trauma and regain some sense of “normale” then bake pie. I, for one, am thankful that you are still here to bake pie, and share your city, and the lovely people you meet. It brings me closer to Paris and to understand that it’s not just somewhere else where bad things happened, but that it is a city of people like the rest of us, living their lives, and devastated by events that they never expected.

    Mon coeur se brise pour Paris, and all the other cities where violence traumatizes the people living there.

    Be well, and I hope Paris recovers soon.


    • Chris Panella

    Although we have never met, my family thinks of you and Romain as family. We worried about where you might live in correlation to the attacks and were anxious to here how you were. You are a delight to our world. Keep up the great work!

    • Dawn

    So glad that you are safe David and that you sent out this recipe. The best way to show them they can’t win is by carrying on with life.

    • Connie

    I’m glad so many people have posted support for David’s kindness in posting such an upbeat message in this time of great sadness. It’s what makes us strong and not spiraling into depression and need for vengeance. It made me sad to read the first post out of the shoot as a condemnation. I plan to make this delicious looking pie to sooth those around me with comfort food. You said to bake the crust at 375. Is that the same temperature to bake the pie, too? I want it to be perfect! Thanks!

      • David
      David Lebovitz

      Yes, I turn the oven down to 350ºF to bake the pie but it’s most important to keep an eye on it because ovens really vary and it’s more important to go by look and feel, rather than exact times (or temperature.) Thanks!

    • Cathg1g2

    I’d like to let you know I was relieved to hear you were ok too.
    We enjoyed your neighbourhood and all it had to offer, especially the markets and vendors and restaurants, so I t came as a great shock to hear of the attacks there.
    Sending my love to Paris.
    I bake in times of joy and sorrow, it’s comforting and I do it with love and hope in my heart. It’s another way to communicate I care.

    • Vickie P.

    Like many others, I think of you as a friend, even though I only know you through your writing. So glad you are yours are safe. Thank you for your generosity of spirit in posting at a time like this.

    • Nikki

    My thoughts and prayers were/are for you and the city of Paris and the Country of France. I was a visitor a few years ago and found the People as beautiful as the city. Warm and friendly. I thank you for the posts and the recipes and a way to still feel connected to a beautiful place.
    We can not let atrocities like this change the way we live our lives.

    • Bridget

    David, thank you for posting today. You are the only person I “know” in Paris and was wondering if you were safe and how you’d been affected. I lost a friend in 9/11 so I watched the coverage on the Paris attacks in tears. I hope your neighborhood recovers and you can feel relatively safe again.
    Best wishes and thanks so much for sharing your love of French food, even in trying times. Vive la France.

    • Wendy

    Every day, David, here in my home, I think of you as your cookbook, My Paris Kitchen, is in my living room, your other books are in my kitchen. Having read The Sweet Life In Paris, years ago, always felt you are such a likeable fellow. Your post today proved it. You and Romain are safe; for that one of my prayers was answered. You have thoughtfully acted in gratitude in doing what can be most comforting – cooking and sharing the recipe with others, like myself. Thank you for taking yourself beyond the horror, sorrow and shock of the attacks on Friday to a place where others are comforted by you as they have said in comments here.

    This past Sat. I attended a candlelight vigil in Vancouver, Canada to be supportive of our French community and also the people of Paris and France. It will take time for hearts to mend and Paris to heal from this brutal cut to humanity. Bless you, David, for all you are to so many. You are loved.

    • Deborah W.


    So glad to know that you and Romain are safe. Despite the fact that I am an old tech troglodyte, I was able to see that you had been on Twitter as things were evolving on Friday and at least had an initial confirmation that you were probably at home. My husband and I did a wine tour in the 11th last month, and especially loved the well worn neighborhood bar where it seemed a little bit of all the world, including neighborhood parents and their kids, were enjoying the warmth and community of sharing a Saturday night in that stunning city. It seemed like civilization at it’s relaxed and convivial best.
    I was especially touched by the “Porte Ouverte” (forgive the probable misspelling) movement on Twitter; people in Paris offering shelter to strangers caught in the chaos. And in some ways, that’s what you do for all of us with this blog. You open doors to places and people that we might otherwise never know, and let us know that it’s the relationship that people have to what they’re passionate about, and then sharing it with others, that really give meaning to so many of us. Thank you for keeping the door open.

    • italiangirlcooks

    No need to defend this post; good food always comforts during sad times. I think all of us (your loyal readers) are so relieved to know you are ok. Condolences to everyone in Paris and all of France. This evil has must not prevail; how and where we go from here, I just don’t know, but we’re all in this together.

    • Marylin A

    So glad you are alright, and so sad for those who are not…

    • Tessa Ricard-Covington

    De mon cœur au vôtre, dear David. Strength in the face of adversity, courage in face of evil, and comfort in things familiar allow good people to triumph. What better way to show love than by baking a gift from the heart. Keeping kind thoughts for you and yours, and for all the people of France.

    • Anne Wright

    David, so glad you’re okay. I was thinking of you. Thoughts and prayers are with the ones who lost friends and family. Thanks for the pie recipe! I’m going to bake it Friday for our early Thanksgiving celebration this Saturday. I’m sure it will be delicious!

    • Jenny

    I am glad that you are alright, I would miss your blog and recipes.

    In the pecan pie recipe, another option to sweeten it is ribbon cane syrup, which would pair well with rum and ginger. My mother used to buy cans of dark brown ribbon cane syrup that came from the bottom of the sugar mill from somewhere in east Texas and use it in pecan pies or serve it on pancakes, biscuits, or baked sweet potatoes. Most of the ribbon cane syrup I have seen recently is lighter brown in color and sweeter, but occasionally I see other kinds.

    We always had perfect whole pecans to cook with, my great aunts in Nacogdoches had two trees in their front yard. They would pick pecans from their shells while watching television and send us only the perfect ones.

    • Patricia

    I, too, am one of your many long-time readers and fans who is posting their first comment today. I just wanted to let you know how grateful I am for this post. I can only imagine the shock of having these unimaginable events happen outside your doorstep, and to post an update on Paris and a beautiful recipe amidst that shock is, believe me, no small thing. There is a real need to connect during this awful time, and your post and recipe help us do just that. So, as one reader commented, it’s a good time to make a pie, with you and Paris in our thoughts.

    • Laura M

    Dear David, I’m sorry to report that you were not the first person I thought of on Friday, simply because I also live in Paris (in the extreme SW corner of the 12th, so not terribly far from you), and I was busy checking up on my real friends there (all are okay).

    However, I was relieved to see your post just now, and happy that you found relief from the *souffrance* in baking.

    Your recipe is well-timed, because I had “clipped” the below rye pecan pie from the NYTimes this weekend, intending to bake it. But your “ginger three ways” recipe has trumped it!

    On the other hand, I love the three-layer concept of the NYTimes rye pie, and so I’ll attempt to meld the two recipes. I’ll let you know how it turns out!

    • Elise

    Might there be a substitute alcohol for the bourbon? Rum?

    • Lisa @

    The events in Paris this weekend have left me with a lump in my throat and a very heavy heart. I’m glad you are safe and pray for the people of one of my favorite cities.
    My daughter has requested pecan pie for Thanksgiving — this is it!

    • semiswede

    Very glad to know you are ok. My heart aches for Paris and the world. It is so very sad the direction we are going.

    • Suzanne

    So deeply sorry for the horrible events all of Paris and France has suffered. We have spent so much time in France and specifically Paris over the years, I consider it, like Gertrude Stein, my hometown. ;When I am under stress, I bake, or cook. I have used the amber maple syrup in pecan pie for sometime, it is wonderful, I can’t wait to add the ginger. Thanks for the recipe, even when under stress and in mourning, it helps to communicate what we know, when we have no solutions for what we cannot understand!

    • Cooking in Mexico

    David, although we may never meet in person, I join many others here in saying you were the first person I thought of when the news broke. This is testament to how many hearts and minds your writing and cooking have touched. We stand with you as brothers and sisters and with France as global citizens, united by the love of life, peace, and fine cooking.
    ~ Kathleen

    • Kari

    We’re definitely praying for all of those who were hurt and those that were left behind.

    • hector

    Are you Ok.

    • Karen

    When I first got Fridays news, American media, supported by the second string news team available on the spot, provided scanty details. In my frustration, I immediately went to your twitter account where you provided your followers with useful and informative links. Thank you. Vive la France! (i will make this pie this weekend when my husband returns! As we say in Brooklyn, or as we USED to say, pecan, ginger, bourbon, what’s not to like?

    • Gavrielle

    I’m very happy to know you and Romain are OK, and sad for the people who were not so lucky. Paris is no stranger to terrorism, and it will endure and flourish as ever, as I hope you will too!

    To the pie! This pie looks amazing, but I was also interested in your reference to your chocolate pecan pie, as I have been making Marcel Desaulniers’s (from Death By Chocolate) for years. His is utterly delicious, but very rich as all of his recipes are (he has eight eggs in his pie and about 400g of chocolate), so I must try yours as it has less of a side helping of heart attack:).

    Reading about the ginger in your recipe made me wonder if you can get Buderim ginger products in France. They do an amazing product called Naked Ginger, which is sweet but uncrystallised, and the ginger flavour is amazing. I don’t use any other ginger in recipes now.

    • Deborah

    Our hearts are broken but we are glad that you are safe. Keep writing…

    • Alice

    Hello David,
    I posted this on one of my other favorite blogs, but wanted to also add here. It’s hard to understand why people do the things they do, we may never understand. However, what amazed me is how France’s first responders and police force and France’s citizen kicked into HERO mode to help and provide the services they did. I am amazed at how this all came together and how many people’s lives were rescued and saved. Rescuing people amidst chaos is never easy, but they showed the most bravest of souls. I have the utmost respect for those who risk their lives to save others. I would like to HONOR those who braved the elements of this horrible evening. They are TRUE HEROES! I am glad you and your Romain are OK.

    • Anne Field

    Thank you for your post, David. I just returned from my first ever visit to Paris and I can’t wait to go back. I fell in love with its beauty and its people. Every time I stepped out my hotel door I got lost, but it was like being lost in a lovely daydream. I was smitten. I’m so sorry the violence of last week struck so close to your home and your heart. Thank you for making pie and writing about all of it.

    • Katie

    David, thank you for sharing this. As so many are here, I’m shaken and heartbroken by the news from Paris, and by the connected killings that happened earlier in the week in Beirut and elsewhere. When I feel very powerless, I respond with what I know, in small and simple acts that offer no practical help, giving attention to the daily things, which nourish and provide pleasure to myself and others. I try to remember to live with attention and care, and to be grateful for the freedom to do so.

    • Welrisa Ragadio

    Hi. I discovered your blog a month ago thru marketmanila. I’ve been reading it almost everyday. I am glad that you and Romain are safe.Thank you for letting me see Paris and the rest of world. May the Lord bless you with good health, traveling mercy and peace of mind. God Bless.

    • Leslie Bonner

    So glad to hear you and Romain are fine. It must have been difficult having it practically on your doorstep. I will be thinking of Paris and its people when I make this pie.

    • AnnK

    David, I opened your post very early this morning, some 10 hours ago, to read that nasty and vicious comment, which I see has now been removed. My heart broke to witness that attack on you and I was stunned into silence at the time. We’ve never met, of course, but I saw you just the other week on the PBS show ” having what Phil was having”. Not the first time I’ve seen you on video and I’m struck again by how kind and gentle you appear. And why would a baker not bake in order to find some sense of peace in the face of insane horror ?! Only the black-hearted could condemn an action from a kind heart.
    Now, how about a chocolate cake?

      • Zoe Willet

      Yes, I saw that PBS show as well, and was thrilled to see you (for the first time)!

    • Zoe Willet

    So glad to receive this blog! I was worried about you, because I know that this happened in your side of town

    • Vicki F

    David – you were the first person I thought of when I heard about the attacks in Paris. I am very glad to see that you and Romain are as okay as one can be under the circumstances, as I feared we had lost you when I heard the locations.

    Thanks for this recipe – it’s one I am definitely going to try.

    All the best!

    • Terry Covington

    David, I’m so glad you decided to address the terror attacks and try to start a conversation. It’s impossible to ignore what happened, and brave of you to write about it. So many times, food bloggers just ignore everything; I guess they just don’t know what to do, and try to stick to what they see as their role. But we are all human, and all damaged when other people are attacked. I’m grateful you and your partner are okay, and can’t imagine the shock of familiar places being under attack. We take so much for granted in the U.S. sometimes (although we have so much gun violence here). Anyway, thank you for writing what you have, and for also going ahead and posting the pie recipe; as people have pointed out, we have to find small and large touchstones after a tragedy. I think food — hospitality, feeding people we love, and feeding strangers — is a tradition for a reason. It is hard to be enemies with someone with whom you break bread.

      • David
      David Lebovitz

      The whole event merited its own post but didn’t know what I could say in the aftermath. And since I had started this post, I thought I could somehow include something, even though the subjects were a bit disparate. It’s a hard, serious subject to address and I think most food bloggers (myself included) have trouble expressing ourselves during times like this. But everyone who is grieving or who has been traumatized has trouble with it as well.

    • Lisa G

    Comme je suis soulagée que tout va bien pour vous et vos amis.

    • Connie


    In honor of you, we made Matzo Ball Soup today!

    Shalom mon ami

    • Anna Bee

    You’re the only person I know in Paris, David, so I was hoping you and yours were ok – and I am very sad for the people whom I don’t know who were killed and hurt and bereaved. It’s all a huge puzzle, what’s going on, but one thing I am starting to be clearer about: just as in cases of sexual assault, and domestic violence, where we tend to say “what did they do to provoke this attack?” it would serve us better if we said “your reasons are yours, sort yourself out, don’t take it out on us”. This kind of criminal thuggery needs to be described for what it is. Very glad you can still make and enjoy pie! Loving and sharing food – you are making the world better David!

    • Luda

    What a horror to have lived through this. So glad you are ok! I’ve been checking your site over the last few days to find out how you are. Thanks for posting.

    • fj

    I am grateful you and Romain are well. I thought of you Friday night – I checked your Twitter feed and was glad to see you seemed to be ok enough to be posting. You and all of France are in our thoughts.

    Oh, and this pie just jumped to the top of my Thanksgiving list. :-)

    • Karen


    I am relieved to hear that you and Romain are safe and happy to hear that you are enjoying pie and bourbon(!) Thank you for taking the time to write such a touching post, your strength and zest for life is contagious and I hope one day soon you can return your outdoor market. Thank you for creating a space where people have come together to support, comfort and inspire each other in these uncertain and anxious times. And finally thank you for reminding us to not always “save it until later”.

    Cheers to us all,

    Karen from Toronto

    • Alison

    David, this posting was, as always, beautifully written.
    Like so many of your readers, I was very relieved to see it pop into my
    in box knowing you and Romain were safe.
    Paris is one of my favourite cities to visit and I shall be returning next year. So very sorry for those who have lost loved ones.
    When the world seems to be crazy, making a pie can help I think!

    • Linda

    Glad to see you’re okay……
    The day after I was shocked at first that le Marché des Lices (I’m in Rennes) was taking place as usual, that the Métro was still running, and later, that my classmates still laughed and talked about upcoming art exhibitions, but then I realized…life goes on. It would be doing exactly what the terrorists want, to mourn and shudder and stare into space all day.
    So…I’m glad you’re back.

    • Linda

    I also thought of you upon hearing of the atrocities in Paris and am thankful that you and yours are well. I was also happy to see you on the Paris episode of “I’ll Have What Phil’s Having.” We have so much to be thankful for!

    • Kathryn

    I too thought of you when I heard the dreadful news Glad you are both OK but I suspect this will stay with you for ever. I am an English person living in France. I love this country and its people. So sad this has happened.

    • Margaret Z.

    I am greatly relieved to see your post! You were one of the first people I thought of when I heard the news. Pecan pie is my favorite and I will be adding this to my recipes.

    • Agneta Quist-Palos

    In times of sadness, grief and sorrow, what could be better than a sweet Pecan Pie and a little Knob Creek Bourbon? So good to know you are safe. Thank you for the touching post!

    • Joy Clénet

    Dear David, I am so relieved to have received your blog. I thought about you, after, 1st thinking of any of my friends or children of my friends, who live in Paris. I have never responded to any of your blogs, as you receive so many, how ever after Friday I felt moved to speak up. I am from Michigan but I have lived in France for 20 years. Your blogs make me laugh. You have suffered through many of the same things I have, being an expat, but your love and appreciation of the good and positive things in France coincide with mine. After Friday , however, I ask, “What can we do as individuals to move in a positive manner, (one by one) to stop this terrible world wide hatred and violence” I have taken this opportunity to ask you, this question, as you have such a varied audience, state side and here in France that I am hopeful that there may be some ideas out there that we can all, as individuals, put into play. Most sincerely yours, Joy

      • Wendy

      Hi Joy,
      I read your comment for David and the last sentence was excellent – “What can we do?” It’s something I’ve been considering too over the days since Friday’s horrible attacks in Paris.
      The obvious reply is to make more effort to be kinder and more loving to others. I do feel most individuals rely on only media to know and think they understand the situation in the Middle East. That may not be entirely true; so another thing one can do is educate self about the history of the various countries and understand the very complicated blending of governments and religions. It’s complicated. Also, folks need to understand the very stringent screening for countries like where I live in Canada and in the US too for accepting refugees or those applying for immigration as citizens of another country. Folks often think it is a fairly easy process but in fact, it is not.

      Last evening, after some consideration, I wrote an email to my city Mayor. In the area of Metro Vancouver where I live, we do have a large Iranian and Persian population. Many are Muslims but I am aware some are not and have various other religions they follow such as the Catholic faith. The cultural dress of the women is due to respect of the women themselves for their culture and not because they are forced to wear clothing which covers their hair and/or body and face. I have spoken to several woman from Iran in my neighbourhood and also a few younger women who are wearing head coverings. One young lady was a PhD student at our University in Neurology and wore her head covering out of respect to her culture, not anything to do with her religion. Many folks are even thinking this one facet of the Middle Eastern women is a forced behaviour.

      So, my point is there are so many misconceptions out there and it’s something which can be corrected for any cultural group different from ours. I suggested to our Mayor we have a series of gatherings with both the Muslim or Middle Eastern citizens of our city to begin a very enlightening dialogue for both sides and also to show support for the fact that Muslims are not terrorists but some groups are using the Muslim faith as a front for their barbaric behaviour. It would be like saying all Catholics who practice birth control (not a policy of the Catholic Church) means all Catholics do so. Anyway, I do think in the communities in the US and Canada, there are many Muslims who are afraid of backlash. Just yesterday, a young Muslim woman in Toronto was attacked at 3 pm outside the school that her children attend. She was assaulted, robbed and her Muslim clothing was pulled off. The assailants also told her to “Go back to where you came from.” This is something not acceptable and is fear-based and ignorance derived criminality.

      So, to answer your question, we need to absolutely be open to love all peoples and not put terrorists in the same box as any people who are devout, kind and good citizens in a country.

      I am not a Muslim, nor a Jew, nor Buddhist and am an Anglican Christian. In the past, all religious groups have had times of conflict but the majority of the population of that religion are not criminals nor terrorists.

      So, we can increase love in the world with more understanding and self-awareness. That’s what we each can do.
      Bless us all.

    • Amy in Hunting Valley OH

    Thank you David for this lovely post. We’ve never met but I think of you and Romain as my dear Parisian friends. As Rodney King said .. can’t we all just get along? This is what I pray for. Looking forward to making this beautiful pie. I wish you a peaceful Thanksgiving holiday.

    • Camille

    So glad you are OK. Sending love to all of Paris! They will never win.

    • sharon stone

    Very glad you and yours are ok, David. Love your blog!

    • Thea

    I don’t tweet or Instagram, so as I waited for your post I made my way around the interwebz and found several fine stories featuring or interviewing David Lebovitz. I was heartened. The post when it did come strikes for me just the right note. The world goes on, pie is made, eaten and enjoyed. I am cheered. Although I will say it was several days down the line before I went on to read about the actual pie recipe. The pie will be on our Thanksgiving table. Thank you.

    • aravis

    Are you and Smitten Kitchen trying to upstage each other on the pecan pie front?? Your chocolate-bourbon pecan pie was my go-to recipe, then SK posted a new recipe, and now I REALLY don’t know which to use for Thanksgiving!

      • sharon stone

      yes, aravis, found myself in the same sweet dilemma! ;)

    • MM

    Thanks for this thoughtful post dear David.
    De tout coeur avec vous à Paris ….

    • Abigail C

    I am very glad to hear that you, and those you hold dear, are safe. I can’t begin to imagine what that night was like.

    There is truth to the statement that baking heals! It makes something good in the midst of something bad, and that’s always good.

    • LeslieP


    I was in Paris last Friday evening having just arrived that morning for a long weekend visit with my boyfriend. When I heard where the attacks occurred, the first person I thought of was you. I read your blog faithfully and a lot of our dining was based on your recommendations. We were determined to keep to our plans as much as possible (which was hard with all the sights and museums closed) and never for a moment did I think of going home early. Glad you and Romain are okay and I’m sorry for any losses you or your friends experienced.

    • Julie

    In a Station of the Metro

    The apparition of these faces in the crowd;
    Petals on a wet, black bough.

    -Ezra Pound

    • Linda from Healdsburg, CA

    David, so very relieved that you and those close to you are safe! I subscribe to your blog…and was grateful to read your post to learn you were ok. My husband and daughter lived in the 10th back in ’03 for 4 months. Not too far from where this all happened. Vive la France!

    • Vonmoishe

    David, could you leave out the butter in the filling with no adverse effect on the final product? If not, what would you suggest in its place?

      • David
      David Lebovitz

      Yes, you can leave it out. Allison’s original recipe didn’t have it. It was something I added to give it a little more smooth richness.

    • Diane

    Bourbon+Pie = Healing

    (personal healing, where it all begins)

    Merci, David

    • Drumles Den Haag

    This recipe came straight from heaven and we needed it :) Thank you so much!

    • Tracy

    Glad you and Romain are okay, David.

    • Chris

    David you are one of my favorite people on this planet- as so many of us have stated, you and yours were the first ones I thought of when hearing of the horrific violence in Paris. I, too, checked your blog site immediately to make sure you were ok. I will be making your pecan pie recipe for Thanksgiving in honor of you for giving all of us so much joy and happiness. From the DC area, stay safe, my friend and Happy Thanksgiving.

    • Vicci Coughlin

    Hi David: Thanks so much for a new pie recipe. I’ve been baking restaurant pies for 30 years and totally tired of the same old, same old, but everyone has their favourites. I tried this pecan/ginger/bourbon yesterday and it sold out, so I didn’t get to taste it, so made it again today! Smells divine! I didn’t pre-cook the pastry and it was fine, I also have a bigger pan, (10 1/2 inch) so used 5 eggs and whole cup of maple syrup. I have never toasted the pecans before so that was a good tip too! I only use maple syrup now because the others are too industrialized for me, and use the maple syrup and replace walnuts in a pecan pie recipe and it’s also a good one.
    Thanks again for all your inspiration. Our restaurant feature tonight is Dijon Chicken from your front cover!

    • Tracy | Pale Yellow

    Glad to hear you and yours are safe. May you find comfort through these horrific events. And a pie is a lovely way to find comfort, this one looks perfect!

    • Erica

    I make Elise’s pecan pie every year and it is great. This version sounds amazing so it looks like I’ll have to change things up this year. Can’t wait to try it!

    • Martha Kreeger

    You are my favorite baker. We live in San Francisco, love Chez Panisse and Paris and followed your bakery guide when looking for macarons, bread and the amazing pastries of that stunningly beautiful city. But more pertinent to this post, my aunt and uncle live in France with a tiny place in Paris. They raised their children there, helping make the European Union a reality. My uncle worked with refugees for decades, he recently retired. On the day of the attacks, my cousin and her five year old were in Paris. She and Caspian were fine, although they could not get home because the trains were stopped. They stayed overnight in the city and like all of Paris, tried to help each other and find a safe place. We all feel connected to Paris through you, through your stories, through your words. You are one of those people who takes risks, who reaches out with love, acceptance and offering yourself to the whole world. When people turn to fear and worry, its sharing of recipes and hearth stories and meals that builds love. So I will be using your recipes this week, and sending your chocolate caramel tasty goodies to family with the story of where the recipe comes from. I will share the pictures another relative takes where she is helping refugees in Lesbos, (Etoile Smulders is such a gifted documentary film maker, young and like you, she opens her heart when the opportunity presents — she is making sandwiches and wrapping kids in blankets as we speak. She will go back to Prague soon, but she is making a difference offering love to displaced people instead of fear). And I think those risk takers, those people who keep their hearts open will keep this world on the side of light. So thank you for the recipes, and for the stories, and for the hope.

    • Maureen

    I’m grateful you’re ok. My heart goes out to all in Paris and beyond for such senseless violence. My sister married, lived and died in France and having travelled several times there it holds a special place in my heart. From the USA with love. Je regrets

    • T.E. Williams

    Grateful for the simple things in life — for the beauty of this day for being able to enjoy your wonderful recipes to make for me and my sweetie. Merci from Canada.

    • Sue

    Just took this out of the oven and can’t wait to try it tomorrow! The house, it smells amazing. One thing, though, how on earth did you keep your crust staying so golden? My got pretty dark. I even put some tin foil over it after about 25 minutes, but I think, alas, it was too far gone to help at that point. (And I have an oven thermometer, so I know it’s not my oven running hot.)

    • Dori

    When you say fill the pie dough up halfway with pie weights, what do you mean exactly?

    I love your blog, your recipes and your wit. You are my David Sedaris of baking. Thank you!

    • Katy

    Do you think I could substitute dark Karo for the maple syrup? This recipe looks great but I hate maple syrup on anything other than pancakes. Are the sugar/water ratios roughly equal?

      • David
      David Lebovitz

      Yes, you could.

    • Sally

    Thank you so much for sharing this recipe. We had it today after Thanksgiving dinner and it was delicious! On Tuesday, when I was making candied ginger and the dough, I questioned the wisdom of baking; it takes so much time!!!! But after assembling everything and baking it Tuesday – then tasting it today – it was worth every minute!
    Every recipe I ever try of yours is just perfect. My husband thanks you too. :)

    Happy Thanksgiving!

      • Laura M

      What did I do wrong? I made the pie yesterday and served it this evening The people who lli ginger loved it, and it’s 3/4 eaten.

      However, the bottom crust stuck to the pan! I used a ceramic pie pan from Sur la Table (see photo.) I followed your directions to a “t”. After I baked it, I left it out for a couple of hours, and put it in the fridge for about 15 hours, finally taking it out at 6:15 pm (for serving around 8:30 pm).

      I know you’re not supposed to grease a pie pan before putting in the crust, but might it have resolved that problem?

        • David
        David Lebovitz

        I’ve not had that happen but I’ve not used a ceramic pie mold for that pie. I’ve always used a metal or glass pie pan or dish. If you use that ceramic dish again, you might want to spray the bottom of it with a bit of non-stick spray or some oil, so it doesn’t stick. Or ask the people at the cookware shop where you purchased it, or check with the manufacturer, to see what they recommend.

        • Laura M

        David — merci beaucoup for your quick reply. I purchased the pie pan from Sur La Table on Fourth Street, just across the street from The Pasta Shop where I believe you gave a talk last year. (My friend who came with her own (perfect) pumpkin pie remarked that it looked identical to her Emile Henry.)

        Thanks for the suggestion of the oil or spray. It’s true that it’s a new pan, and so not “seasoned”.

        I actually had trouble with the dough, and had to patch it in a couple of places because I couldn’t get a nice sheet to roll out that was large enough to fit the pan. So my technique may be the source of the problem.

        (Did I overbake it, by the way? As you can see in the photo, the edges look awfully brown; perhaps I should have used a pie crust shield?)

        I’m going to keep trying this crust until I get it right!

    • Benji

    I made this last night for thanksgiving, I think I had to explain what those flavours were ten or more times to some amazed guests. Thank you for this great idea :)

    • Joanne

    Let’s smother all the bad guys in this world with pies that were made with David’s recipes. This Bourbon Pecan Pie for instance….WOW!!!
    It will make the world a much brighter and sweeter place :-)

    Thanks for sharing this recipe David!
    Joanne, Holland

    • Patsy Stewart

    I need to add my two cents about the pie. It’s perfect. Rich, complex and thoroughly satisfying, it will become the new pecan standard in our house. It takes a one special pie to impress my both my Georgia-bred significant other and Romain. You’ve done that. Thank you, David!

    • C

    Hi David,
    A comment on the recipe: it’s absolutely fantastic, thank you so much. It was my first pecan pie ever, and it was so, so delicious. I keep thinking about it.
    I might have overcooked it a bit (less gooey than on your pictures). Still: absolutely great.
    Merci beaucoup !

    • Sandi Diggins

    I think you’re so lovely….
    I’ve been making this pie for 20 years with macadamia nuts included & chocolate…now I will add fresh ginger….which I’d like to dab behind my ears if I could :)

    • BarbiKay

    David, this is the finest pecan pie recipe I have ever made, and I have made quite a lot. It is absolutely fabulous – thank you!


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