A splash of bourbon takes this pecan pie recipe from autumn favorite to an all year round treat!
For the Crust
- 2½ cups flour
- 1 teaspoon sea salt
- 1½ teaspoons white sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1 tablespoon vanilla extract
- ¾ cup cold water
- Egg wash: 1 egg yolk + 1 tablespoon cold water, beaten
For the Filling
- 2 cups roughly chopped pecans, plus extra whole pecans for topping if desired
- 4 eggs
- 1/2 cup dark brown sugar, packed
- 1/2 cup white sugar
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 3 tablespoons bourbon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter
Make the Pie Crust
- Preheat oven to 350˚F. In a large mixing bowl, mix together the flour, sugar and salt until completely combined.
- Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
- Pour in the water and the vanilla extract. Stir until the dough clumps together.
- Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
- Divide the dough in half and pat the halves down into two discs, about ½ inch thick. Wrap each one in plastic and chill in the fridge for at least 10 minutes, can chill over night.
- Remove one disc from the fridge. Roll out into a 12-inch circle, Place in a 9-inch pie pan, trim the overhang to 1 inch. Using a fork, poke a few holes on the bottom of the crust. Crimp the edges as desired. Line the pie with parchment paper snugly along the bottom and the sides and pour in pie weights. Put back in the fridge to chill for 10 minutes.
- While chilling the crust, remove the other disc from the fridge. This will be used for any top crust decoration. Roll out into a 12-inch circle. Use pumpkin and leaf shaped cookie cutters to make cut out designs. When done, place crust decorations onto a parchment lined cookie sheet and chill in the fridge.
- Once chilled, remove the crust in the pie pan and gently brush the egg wash on the top. Bake for 10-15 minutes, until the crust is just turning golden. Remove from heat. Take out parchment and pie weights and let cool.
Make the Filling
- In a small sauce pan, melt the butter over medium heat. Cook for 3-4 minutes, until butter starts to turn brown and develop a nutty aroma. Remove from heat and set aside in a warm place.
- In a large bowl, beat together eggs and sugar until smooth.
- Whisk in syrups, salt, nutmeg and ginger, and bourbon, mixing until completely combined.
- Pour in chopped pecans and mix until just combined.
- Temper the filling by adding a spoonful of the warm, melted butter and whisk completely. While whisking, slowly pour in the rest of butter and mix until combined.
Assemble the Pie
- Pour the filling into the cooled pie crust. Top with whole pecans as desired.
- Bake for 55-60 minutes, covering with foil if the pie is browning too quickly, until the filing is almost set*. The center should still be a little wobbly but a toothpick or knife inserted around the center will come out clean. This will set while the pie cools. Remove from heat and let cool.
- If using pie cut outs, egg wash and toss a little cinnamon sugar on each one if desired. Bake for 10-15 minutes, until golden. Remove and let cool at least 2 hours.
- When pie has cooled, top with cut outs. Makes 8 slices.
Baking time will definitely depend on your oven. If the pie still isn’t done after an hour, make sure it’s covered with foil to keep the top from burning and just keep checking it every 10 minutes for doneness.