More Great Recipes: Pie

Bourbon Pecan Pie


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Member since 2009

Serves | Prep Time | Cook Time

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)


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.


Pairs Well With


Notes

We 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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