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Bourbon Pecan PieBourbon Pecan Pie
Bourbon Pecan Pie
Bourbon Pecan Pie
Ready for a sweet holiday? This sophisticated pie recipe from Twin Cities food blogger greens & chocolate is destined to become a new family favorite.
Greens & Chocolate
Greens & Chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Bourbon Pecan Pie
Bourbon Pecan Pie
Prep Time19 Minutes
Servings8
Cook Time60 Minutes
Ingredients
FOR THE PIE FILLING: 1 cup light corn syrup
3 large eggs
¾ cup packed dark brown sugar
¼ cup unsalted butter, melted
¼ cup bourbon
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon cornstarch
2 cups pecan halves
FOR THE CRUST: 2 ½ cups (325 grams) unbleached all-purpose flour, divided, plus more for dusting
1 tablespoon granulated sugar
½ teaspoon salt
1 cup cold unsalted butter, cubed
5 tablespoons ice water
Directions
  1. TO MAKE THE PIE CRUST: In a large food processor, add 1 ½ cups of the flour, sugar and salt, and pulse five times.
  2. Add the cubes of butter and pulse until it resembles fine crumbs. Add the remaining 1 cup of flour and pulse to combine.
  3. 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.
  4. 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.
  5. Heat oven to 375 F.
  6. 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.
  7. 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.
  8. 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.
  9. Let cool completely. Cut into slices. Enjoy!
19 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
FOR THE PIE FILLING: 1 cup light corn syrup
Karo Light Corn Syrup
Karo Light Corn Syrup, 16 Ounce
Deal
$3.79 was $4.29$0.24/oz
3 large eggs
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$4.99$0.42 each
¾ cup packed dark brown sugar
Our Family Dark Brown Sugar
Our Family Dark Brown Sugar, 2 Pound
$3.39$1.70/lb
¼ cup unsalted butter, melted
Land O'Lakes Unsalted Butter
Land O'Lakes Unsalted Butter, 16 Ounce
$6.59$0.41/oz
¼ cup bourbon
Four Roses Kentucky Straight Bourbon Whiskey
Age restricted item
Four Roses Kentucky Straight Bourbon Whiskey, 750 Millilitre
Deal
$21.99 was $26.99$0.03/ml
1 teaspoon vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
Deal
$3.29 was $3.99$3.29/oz
½ teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
1 tablespoon cornstarch
Clabber Girl Corn Starch
Clabber Girl Corn Starch, 12 Ounce
$3.29$0.27/oz
2 cups pecan halves
Our Family Pecan Halves
Our Family Pecan Halves, 2.25 Ounce
$3.99$1.77/oz
FOR THE CRUST: 2 ½ cups (325 grams) unbleached all-purpose flour, divided, plus more for dusting
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$6.49$1.30/lb
1 tablespoon granulated sugar
Crystal Granulated Sugar
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
½ teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
1 cup cold unsalted butter, cubed
Land O'Lakes Unsalted Butter
Land O'Lakes Unsalted Butter, 16 Ounce
$6.59$0.41/oz
5 tablespoons ice water
Water Joe Premium Caffeinated Water
Water Joe Premium Caffeinated Water, 12 Each
$8.19$0.68 each

Directions

  1. TO MAKE THE PIE CRUST: In a large food processor, add 1 ½ cups of the flour, sugar and salt, and pulse five times.
  2. Add the cubes of butter and pulse until it resembles fine crumbs. Add the remaining 1 cup of flour and pulse to combine.
  3. 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.
  4. 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.
  5. Heat oven to 375 F.
  6. 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.
  7. 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.
  8. 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.
  9. Let cool completely. Cut into slices. Enjoy!