BOURBON PECAN PIE
- 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.
Website Credit: www.foodnetwork.com