Bourbon pecan pie

Bourbon pecan pie

This bourbon pecan pie includes a little sum of Kentucky bourbon. The bourbon jazzes up this pecan pie with flavor and spirit. The pie consists of dark brown sugar, eggs, and butter.

The pie may possibly be baked in an unbaked pastry crust, but a partially baked crust will ensure a company, effectively-baked bottom.

If you like the flavor of toasted pecans, see the suggestions for how to toast them in advance. There are a assortment of alternate versions of this recipe, which includes maple and brown sugar, and sweet potato.


  • For the Pie Pastry:
  • one cup all-goal flour
  • 2/three cup cake flour
  • one tablespoon powdered sugar
  • one/two teaspoon salt
  • four tablespoons butter (cold and lower into tiny pieces)
  • five tablespoons shortening (cut into modest pieces)
  • 1/4 cup water (ice cold)
  • Optional: one egg white (lightly beaten)
  • For the Filling:
  • 1 pie shell, 9-inch, partially baked* or unbaked
  • six tablespoons unsalted butter, softened
  • 1 cup dark brown sugar
  • three large eggs
  • 1 teaspoon vanilla extract
  • one/2 teaspoon salt
  • 3/4 cup dark corn syrup
  • 1 tablespoon bourbon
  • two cups pecan halves or pieces, divided (toast, if preferred – see ideas, below)

Actions to Make It

For the Pastry

Gather the elements.

In a foods processor, combine flours, powdered sugar, and salt. Pulse a couple of occasions to mix. Sprinkle pieces of butter more than the flour mixture, stir in lightly, then pulse about six times. Sprinkle shortening pieces above the mixture, stir in lightly, then pulse about six to 7 much more occasions. Sprinkle with half of the water. Pulse five times. Sprinkle with remaining water pulse about six occasions, till dough begins to clump.

Empty the massive crumbs into a bowl. Pack and knead just two or three instances.

Shape into a disk, wrap in plastic, and chill for about thirty minutes to one hour.

Roll out on a floured surface to fit the pie pan.

Fold more than and fit into the pan, cutting off the extra. Form a decorative edge all around the plate. Just before adding the filling, brush with a tiny of the beaten egg white, if sought after.

For the Filling

Gather the substances.

Put together homemade pastry (see the simple food processor pastry) or use the refrigerated dough. Shape into a flattened disk, wrap in plastic wrap, and refrigerate to chill thoroughly. You could use a frozen crust as well.

Roll the chilled dough out into a 12-inch circle. Match the dough into the pie plate and lightly prick all above the bottom with a fork. Refrigerate until you are ready to fill the pie shell. Alternatively, use a frozen deep-dish unbaked crust.

In a mixing bowl with an electric mixer, beat the butter with the brown sugar till creamy and light. Add the eggs, one at a time, beating soon after each addition. Beat in vanilla, salt, corn syrup, and bourbon.

Preheat the oven to 350 F.

Area the pie shell on a baking sheet—this will make it less complicated to move and will catch any spills.

Spread 1 cup of the pecans evenly above the bottom of the pie shell.

Pour the filling in excess of the pecans. Sprinkle the remaining pecans in excess of the filling.

Bake the pie for 45 to 55 minutes in the preheated oven. Watch the crust edge following thirty to forty minutes or so. Spot a pie shield or a homemade foil ring in excess of the crust edge if it seems to be browning also much.

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