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Bourbon Pecan Pie

Servings 0
Prep Time 20 minutes

Ingredients

To make the pie crust:

  • 2 ½ C unbleached all-purpose flour divided, plus more for dusting
  • 1 tbsp granulated sugar
  • ½ tsp salt
  • 1 C cold unsalted butter cubed
  • 5 tbsp ice water

To make the pie filling:

  • 1 C light corn syrup
  • 3 large eggs
  • ¾ C packed dark brown sugar
  • ¼ C unsalted butter melted
  • ¼ C bourbon
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tbsp cornstarch
  • 2 C pecan halves

Instructions

  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!