Bourbon pecan pie

Bourbon pecan pie

Created with brown butter and bourbon, this pecan pie has a richer, more complicated taste than the common pecan pie.

This is my new favorite pecan pie, and the recipe credit score goes to a single of my fantastic longtime readers, Jeff Winett from Sherman Oaks, California. Jeff is an avid cook and baker so when he emailed me his “never-fails-to-thrill” pecan pie recipe a handful of months in the past, I bookmarked it for the holidays.

With Thanksgiving last but not least upon us, I gave it a check-run above the weekend and it did not disappoint! Produced with dark brown sugar, golden syrup, brown butter, and a shot of bourbon, the pie is richer with a a lot more complicated praline taste — and also less cloyingly sweet — than your typical pecan pie. And the good information is that it barely requires any a lot more hard work. The only extra phase, and it takes just 5 minutes, is browning the butter until finally it smells nutty and fragrant. I promise — the payoff in taste is properly really worth the time.

What you’ll require to make pecan pie

For the Filling

The only ingredient you could not be familiar with is golden syrup — a thick, amber-colored sweetener with a slightly toasty, caramel-like edge. You can discover it in the baking aisle of most big supermarkets close to the corn syrup and molasses. The most properly-recognized brand is Lyle’s, which is widely available in the Uk (and sold at Entire Foods in the US) but King Golden Syrup is much more widespread in the US.

For the Crust

I like to make a homemade crust for my pecan pies — it’s simple as soon as you get the hang of it — but a keep-bought crust will perform, also. Just be positive to get a 9-inch deep dish crust, otherwise, you won’t have area for all of the filling. Baking powder may appear like an odd addition but it assists the crust increase into the pan, rather than shrink and slip down the sides as it bakes.

How To Make Bourbon-Brown Butter Pecan Pie

Stage 1: Make the Crust

To get started, mix the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade.

Add the butter and shortening in pieces. (You can use all butter if you like, but I locate that the shortening tends to make the crust more tender and a small easier to work with.)

Pulse right up until you have coarse crumbs with plenty of pea and chickpea-sized clumps of butter and shortening inside.

Include the water and pulse a handful of occasions until finally the mixture is just evenly moistened and extremely crumbly. It will not come with each other into a mass — that’s good!

Dump the crumbly dough out onto a function surface.

Gather it into a ball.

Then pat the dough into a 5-inch disc and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest.

Take the dough out of the refrigerator and dust your perform surface lightly with flour. Spot the dough on best and sprinkle a tiny flour more than the dough.

Roll the dough, turning it frequently and including much more flour as required so it doesn’t stick, into a 13-inch circle.

Fold the dough into quarters with no creasing it and transfer it to a 9-inch deep dish pie pan (the pan must be at least 1-1/two inches deep).

Gently match the dough into the pan, easing it inwards rather than stretching it outwards. Don’t be concerned if it tears, just patch it right back up.

Trim the edges to 1/two-inch beyond the lip of the pie pan, if necessary. Flip the edges beneath to develop a rim on the crust (you can use the scraps to patch in any thin areas) then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Spot the crust in the freezer for at least 15 minutes whilst you heat the oven.

Eliminate the crust from the freezer and cover with a piece of parchment paper. Fill the crust at least halfway complete with dried beans or pie weights. Bake for twenty minutes, or until finally the crust is pale and partially cooked. This step, called blind baking, ensures that the crust is crisp on the bottom (otherwise the moist filling will avert the crust from cooking by means of). Take away the parchment and dried beans/pie weights and set aside even though you put together the filling.

Phase 2: Make the Filling

In a modest saucepan in excess of medium heat, melt the butter and cook, swirling the pan sometimes, until the butter smells nutty and is golden brown, 3 to 5 minutes. As soon as you smell that nutty aroma, get the pan off the heat and pour the browned butter into a big heat-proof bowl to amazing.

To the bowl with the brown butter, include the brown sugar, corn syrup, and golden syrup and whisk until finally smooth.

Include the eggs, bourbon, vanilla, and salt.

Whisk right up until smooth.

Phase 3: Assemble and Bake the Pie

Sprinkle the pecans in the baked pie crust and then pour the syrup mixture more than them. The nuts will float to the best. (For a prettier finished pie, use your fingers to flip over any complete pecans that are upside down, and organize the entire pecans evenly on the surface.)

Place the pie on the baking sheet and bake till just set and bubbling at the edges, 50-55 minutes. The pie will still wobble just a bit when nudged that’s okay – it will continue to cook as it cools. Get rid of the completed pie from the oven and location on a wire rack to amazing entirely, about 4 hrs or overnight. For the neatest slices, use a serrated knife to gently saw through the pecans. Serve at space temperature with unsweetened whipped cream or vanilla ice cream.

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Did you make this recipe?

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