Active time:20 min.Total time:3 hours, 45 min.
Yield: Serves 8 (serving size: 1 slice)
This is not your average pecan pie. Classic, ooey gooey, rich praline pecan pie filling meets just enough bourbon —think fragranced, without being boozy—in our Bourbon Pecan Pie. This pie may look and taste impressive, but it’s deceptively easy. The perfectly flaky crust comes together in a food processor and gets reinforcement from a little time in the freezer. But freezing the crust doesn’t just help it maintain its structure: It also helps the butter re-solidify, amplifying the flaky texture, and prevents the crust from slumping off the side of the dish once it goes in the oven so it’ll preserve its shape. The result is a pie that’s sturdy enough to travel well and can even hold overnight for make-ahead purposes. But you can also cut that step and go with a store-bought pie crust. This pie tastes great warm, cold, or at room temperature and pairs excellently with ice cream or whipped cream. Store leftovers covered in the fridge for up to 3 days, or mix with vanilla ice cream and some extra bourbon for a killer milkshake.
- 1 1/4 cups (about 5 3/8 oz.) all-purpose flour, plus more for work surface
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 cup (4 oz.) cold unsalted butter, cubed
- 1/4 cup cold water
- 3large eggs
- 1 cup dark corn syrup
- 3/4 cup packed light brown sugar
- 6 tablespoons (3 oz.) unsalted butter, melted
- 2 tablespoons (1 oz.) bourbon
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups pecan halves, divided
How to Make It
Prepare the Crust: Preheat oven to 350°F. Pulse flour, salt, and sugar in a food processor until combined. Add cold butter, and pulse until mixture is crumbly, about 20 pulses. With processor running, add cold water in a slow, steady stream, processing until a dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate until chilled, about 30 minutes.
Unwrap dough disk, and roll into a 12-inch circle on a floured work surface. Fit into a 9-inch pie plate, pressing into bottom and up sides; crimp edges. Freeze until cold and firm, about 10 minutes.
Meanwhile, prepare the Filling: Whisk together eggs, corn syrup, brown sugar, melted butter, bourbon, flour, vanilla, and salt until combined. Chop 1 cup of the pecan halves, and stir into egg mixture; pour into prepared crust. Top with remaining 1 cup pecan halves.
Bake in preheated oven until crust is golden brown and filling is set, about 45 minutes. Transfer to a wire rack, and cool completely, about 2 hours.
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