Description
If you’re looking for a sweet treat with a kick, this is the bourbon pecan pie of your dreams. It’s sweet, buttery and liquory.
Ingredients
Units
Scale
Pie crust
- 2 cups flour
- 1 1/2 sticks of cold butter (cut into cubes)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2-3 tablespoons ice cold water
Filling
- 3/4 cup brown sugar
- 3 eggs
- 3 tablespoons butter (melted and cooled)
- Pinch of salt
- 2 teaspoons vanilla
- 1 tablespoon flour
- 3/4 cup corn syrup
- 1/4 cup bourbon
- 2 cups pecans (1 8-ounce bag)
Egg wash for crust
- 1 beaten egg
- Splash of water
Optional Toppings
- whipped cream
- vanilla ice cream
Instructions
- Start with the crust. Add the dry ingredients to a large mixing bowl (flour, sugar and salt). Mix with a fork or whisk to combine.
- Cut your cold butter into cubes and add to the flour bowl. Using a pastry cutter or your hands mix the butter and flour together for a few minutes until the butter breaks down a bit and the mixture becomes slightly crumbly. My video show this well.
- Once the mixture is crumbly, add a couple tablespoons of ice-cold water. I usually put a little water in my measuring cup and add a few ice cubes to get it cold. Mix again and the dough should now be holding together nicely and you can shape it into a ball. If you need more water, only add a splash at a time.
- Once your dough ball is formed, wrap it in plastic and put in freezer for about 10-15 minutes before rolling it out.
- The pie filling: Add all the filling ingredients to a large mixing bowl, EXCEPT the pecans – leave those aside. For the butter, I melted it in the microwave and let it cool a couple minutes first.
- Once all the ingredients are in the bowl, give it a real good mix. You can do this with a whisk, wooden spoon or hand mixer – it’s up to you. Mix until well blended.
- Pull out your dough ball from the freezer. Roll the dough out onto the plastic wrap so you can flip it into the pie plate when you’re done. Use a little flour on your roller or on the dough itself if needed so it doesn’t stick. Roll it out until it looks like it will fit in your pie plate. Roll up and down and side to side until it’s rolled out into a circle. You can eyeball it by putting the pie plate over the dough to see if it’s big enough.
- Flip the dough into your pie plate then gently peel the plastic wrap away (my video shows this well).
- Press down gently to make sure the dough is level with the bottom of the pie plate. Fold the sides of the dough over to make the crust. If there is excess dough on once side, pull it off and add it somewhere else it’s needed.
- Once you’ve smoothed the dough, take a fork and make crease marks around the entire crust. A butter crust does not hold a fluted edge well so I wouldn’t recommend that.
- Add the pecans to the pie plate. Then take your filling mixture and pour it over the pecans. If you let the filling sit out and it looks funky – don’t worry. Just give it a good whisk to smooth it out again and THEN pour it over the pecans.
- Beat one egg with a splash of water. Using a pastry brush, brush the egg all around the crust.
- Use a plastic pie crust protector or wrap a little foil over the pie edges so the crust doesn’t over cook. I used a pie protector in my video, but I used foil for years so I know it works well.
- Bake the pie in a preheated oven at 350 degrees for 50 minutes to one hour.
- Once the pie is out of the oven you should let it set (on the counter) for about two hours before cutting into it. If it's for the next day, let it sit out and then move it to the refrigerator.
