Bourbon Pecan Pie
Ingredients
- To make the pie crust:
- 2 ½ cups unbleached all-purpose flour, divided, plus more for dusting
- 1 tablespoon granulated sugar
- ½ teaspoons salt
- 1 cup cold unsalted butter, cubed
- 5 tablespoons ice water
- To make the pie filling:
- 1 cup light corn syrup
- 3 large eggs
- ¾ cups packed dark brown sugar
- ¼ cups unsalted butter, melted
- ¼ cups bourbon
- 1 teaspoon vanilla extract
- ½ teaspoons salt
- 1 tablespoon cornstarch
- 2 cups pecan halves
Directions
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To make the pie crust: In a large food processor, add 1 ½ cups of the flour, sugar and salt, and pulse five times.
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Add the cubes of butter and pulse until it resembles fine crumbs. Add the remaining 1 cup of flour and pulse to combine.
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Transfer the mixture to a bowl and add the ice water. Using a rubber spatula, fold the ingredients together until the water is incorporated. Using your hands, press the dough together until cohesive and smooth. Add an additional tablespoon of ice water if the dough is not sticking together.
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Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least one hour, or up to two days in advance. Note: Bourbon Pecan Pie uses one disc of dough. The remaining disc can be frozen for up to three months.
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Heat oven to 375 F.
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On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the pie dish and press it down around the bottom and side of the pie dish. Trim the edges as necessary.
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To make the pie filling: In a large bowl, combine the corn syrup, eggs, brown sugar, melted butter, bourbon, vanilla, salt and cornstarch. Stir in the pecans.
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Pour into the prepared pie crust. Bake for 10 minutes, then lower the temperature to 325 F and bake an additional 45 to 50 minutes. The center should have a slight jiggle but be mostly set.
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Let cool completely. Cut into slices. Enjoy!