BOURBON PECAN PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Backstory

We saw this on an Alton Brown Thanksgiving special. We had to scratch our usual Thanksgiving desert and try this. It was worth it.

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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)

Directions

  • Crust:
  • 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
  • Filling:
  • 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.
  • Cool
  • Freeze pie for 8 hours to 2 weeks. Cut pie frozen for clean cuts.

Categories: Pie 

Author Credit: Alton Brown

Website Credit: www.foodnetwork.com

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