- Cooking Time:
- Preparation Time:
- 4 T unsalted butter, cubed
- 3 1/2 oz pecan halves or pieces (by weight)
- 6 oz all-purpose flour (by weight)
- 1/2 t kosher salt
- 2 T ice water
- 2 T bourbon, chilled
- 3 large eggs
- 3 1/2 oz sugar (by weight)
- 6 oz golden syrup
- 4 T unsalted butter, melted and cooled slightly
- 1 T bourbon
- 1 t vanilla extract
- 1/4 t kosher salt
- 8 oz spiced pecans (chop 6 oz leave to whole to top pie)
- Chill butter in freezer for 15 minutes
- Pulse pecans 6-7 times in a food processor or until finely ground
- Add flour and salt, pulse additional 4-5 times
- Add butter and pulse 6-7 times, until texture looks mealy.
- remove lid and add water and bourbon, pulse 5-6 times until mixture holds together when squeezed and feels like dough.
- Transfer dough to a gallon-sized zip-top bag
- Form dough into a ball and press into rounded disk
- Refrigerate for 30 minutes
- Preheat oven to 350 degrees
- Whisk eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
- Remove dough from refrigerator. Flour dough and roll to fit tart pan
- Evenly sprinkle 6 oz chopped spiced pecans into crust and pour filling on the top
- Bake for 20 minutes
- Place remaining spiced pecans in a ring on edge of pie
- Bake 10 additional minutes or until the center of the pie tests 200 degrees.
- Freeze pie for 8 hours to 2 weeks. Cut pie frozen for clean cuts.
NotesWe saw this on an Alton Brown Thanksgiving special. We had to scratch our usual Thanksgiving desert and try this. It was worth it.
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