Beazell's Cook Book

Bourbon Pecan Pie

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Bourbon Pecan Pie  

 

Ingredients

 

Crust –

1 1/4 cups all-purpose flour, plus a little more for dusting surface & rolling pin

6 tablespoons cold unsalted butter, diced

2 tablespoons vegetable shortening

1 tablespoon granulated sugar

1/2 teaspoon salt

1 tablespoon apple cider vinegar

 

Filling –

2 1/4 cups pecans

6 tablespoons unsalted butter

2 large eggs

2/3 cup packed light brown sugar

1/2 cup molasses

2 tablespoons bourbon

1/2 teaspoon salt

 

Directions

To Make The Crust -

Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or up to overnight.

Roll out the dough into a 12 inch round on a floured surface. Easy it into a 9 inch pie plate, fold the overhanging dough under itself and then crimp together with fingers. Chill at least 30 minutes.

To Make The Filling -

Position a rack in the lower third of the oven. Preheat oven to 425 degrees. Spread the pecans on a baking sheet and toast until darkened; 10 to 12 minutes. Transfer to a plate and return the empty baking sheet to the lower oven rack.

Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until the brown flecks appear, about 7 to 8 minutes. Let cool slightly. Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl. Scatter the toasted pecans in the prepared crust and pour in the brown sugar mixture.

Put the pie on the hot baking sheet in the oven and reduce temperature to 325 degrees. Bake until the crust is golden brown and the filling is set; 45 to 55 minutes. Cover the edges with foil if they are browning too quickly. Transfer to rack and let cool 1 hour before serving.

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