BOURBON PECAN PIE

BOURBON PECAN PIE


 

I am not actually a fan of pecans, like I mentioned in my caramel apple post. But a few years ago at a friendsgiving, a friend of mine made pecan pie and I was blown away. I remember eating multiple slices and feeling sad that I went all this time without eating pecan pie! Since then I make it for either Thanksgiving or Christmas.

The pecan filling pairs well with the short bread crust recipe included. If you are in a pinch for time, you can buy store bought crust.  

 

ingredients

crust

1/3 cup sugar
1/2 cup salted butter, softened
1 1/4 cups all-purpose flour
2 tablespoons whole milk
1 teaspoon vanilla extract
Powdered sugar, for dusting

filling

1 cup pecan halves
4 large eggs, room temperature
1 cup light corn syrup
2/3 cup (packed) light brown sugar
1 tablespoon dark molasses
2 tablespoons bourbon
2 tablespoons vanilla extract
1 teaspoon kosher salt
8 tablespoons unsalted butter, melted, slightly cooled

Vanilla ice cream or whipped cream (for serving)

preparation

Crust

In the bowl mix sugar and butter until creamed. Add the flour, milk, vanilla, and mix until a smooth dough comes together. Cover in plastic wrap and refrigerate for 30 minutes.

Roll the dough out, between 2 sheets of parchment paper dusted with powdered sugar, into a 12-inch circle. Transfer to a 9-inch pie dish and trim, then crimp the edges. You can crimp the edges with a fork. Transfer the pie dish to the freezer and freeze for 1 hour.

Filling

Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet until browned, 8–10 minutes. Set aside.

Reduce oven temperature to 425 degrees. In a large bowl beat 4 large eggs. Add corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Mix in pecans and pour into your cooled pie dish.

Bake pie for 10 minutes. Reduce heat to 375 degrees and cook crust is golden brown and slightly loose in the center. 40-45 minutes (it will continue to set after baking).

Place on a rack and let cool at least 3 hours before slicing. Serve with your favorite vanilla ice cream or whip cream. 

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