Whether you pronounce it puh-KAHN or PEE-can, this delicious Bourbon Pecan pie is a pie that can be loved by both sides!! 4th day of 12 DAYS OF CHRISTMAS PIES AND TARTS is a nutty one!!
Where are all my southern friends??? Or maybe my bourbon lover friends? ? This Bourbon Pecan pie is really easy to make. Pecan pie is already really delicious, but when you add bourbon, whoa momma!! It really adds another oomph to the pie. And if you really add bourbon, add another tablespoon of bourbon into the filling liquid.
I would make this pie one day ahead of when you are going to serve it. I find that if you put it in the fridge overnight, it makes the pie set better and you can really taste the Bourbon. This pie crust recipe makes 2 pie crusts so you can make this pie today and make another one for next time!
Here’s an easy-to-make all butter crust. In a food processor, pulse together flour, sugar and salt. Then add the cubed butter and pulse again.
Then add the ice water. If you can see at the bottom of the picture, it’s not just cold water, it has to be ice water. You’ll need lots and lots of water.
Pulse it again a few times until it comes together and off the side.
Shape it on the countertop into a ball and divided into 2 pieces.
Wrap it with plastic wrap then chill in the refrigerator for at least 1 hour.
Roll it out and then place it on your pie dish.
Using a fork, make the indentation all around the edges.
Put the toasted pecans in to the bottom of the pie crust.
Then add the liquid goodness onto the pie.
Bake for about 35-45 minutes.
And cut a piece after it’s cooled in the fridge for 4 hours or overnight. It’s a delicious slice of pie!! Enjoy!!
Happy Baking!!
| Servings |
12 servings
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- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter cut into 1/4-inch cubes and chilled, 2 sticks
- 8-10 tbsps ice water
- 3 eggs lightly beaten
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 1/3 cup butter melted
- 1 tbsp bourbon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups coarsely chopped pecans
Ingredients
All Butter Crust (Makes 2 crusts)
Bourbon Pecan Filling
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- Pulse the flour, sugar and salt in a food processor for 5 seconds.
- Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big ball using your hands.
- Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
- Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
- Remove one of the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll. The other dough can be refrigerated for up to 4 days.
- Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. To measure if the crust is wide enough put the pie pan gently on top of the crust. Roll out more if needed.
- If the edges of the crust start to split, pinch them together before continuing.
- Carefully transfer the pie crust to the pie pan, flute the edges, and put it back in the fridge while making the filling.
- Preheat oven to 375 degrees.
- Bake the chopped pecans for about 5 minutes. Set aside and let cool.
- Whisk together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
- Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals.
- Spread the pecans on the bottom and pour the mixture over them.
- Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
- Place on a wire rack to cool slightly. Let it set in the refrigerator for at least 4 hours before serving so the pie can set.
Adapted from : Five heart home and The New York Times
