Bourbon Pecan Pie
Create a sweet and slightly crunchy dessert when preparing this Bourbon Pecan Pie recipe. It’s an enhanced version of a classic pie that everyone can enjoy for all occasions.
Servings 8 Servings
Ingredients
Crust:
- 1 1/3 c all purpose flour
- 3/4 tsp salt
- 1/2 c +2 Tbsp cold salted butter cubed
- 2 Tbsp whole milk
- 2 Tbsp ice water
Filling:
- 3 eggs
- 2/3 c granulated sugar
- 1/4 c brown sugar
- 3/4 c dark corn syrup
- 1/4 c bourbon
- 3 Tbsp salted butter melted
- 1 1/2 tsp vanilla
- 1 1/2 Tbsp all purpose flour
- 1/2 tsp salt
- 1 1/2 c chopped pecans
- 3/4 c pecan halves
Instructions
Crust
- In a food processor combine flour and salt. Add in cubed butter and pulse until incorporated. While the processor is running, stream the milk in through the chute, then stream in the water. Mix until the dough comes together. Form the dough into a disc, then cover well with plastic wrap. Place into the fridge to chill for 1 hour.
Filling
- In a large mixing bowl combine eggs, sugar and brown sugar. Mix in corn syrup, bourbon, melted butter and vanilla. Add flour and salt and mix to combine. Add in the pecans and fold in using a rubber spatula. Set aside.
Assembly
- Towards the end of the chill time, preheat the oven to 375°. Lightly spray a 9" pie plate with baking spray and set aside. Once the dough has chilled, remove from the fridge and place it onto a clean, floured surface and roll out into a 11-12" circle. Transfer the dough on top of the prepared pie plate, then press it down evenly. Fold the edges of the dough under itself and crimp around the rim to form a crust. Cut off any excess.
- Pour the filling into the crust, then place pecan halves on top. Place into the preheated oven on the center rack and bake for 20 minutes, then reduce the heat to 350° and bake for another 25 minutes. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before cutting.