Bourbon-Pecan Pie

By jiafei

8 Person

145 Minutes

721 Calories

Add a splash of bourbon to give your favorite pecan pie some extra punch. This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this -- using only one or the other will change the pie’s flavor.

Ingredients

Pie Filling

Whipped cream and chocolate shavings, for serving
1 cup Semisweet chocolate chips
1 cup Chopped pecans, plus more for serving
1/8 tsp. Kosher salt
2 tbsp. Bourbon
1/2 cup All-purpose flour, spooned and leveled
2 Large eggs, lightly beaten
1 cup Sugar
1/2 cup Unsalted butter, at room temperature

Pie Crust

3 tbsp. Ice water
3/4 cup Cold unsalted butter, cut into cubes
1/2 tsp. Kosher salt
2 tbsp. Sugar
2 cups All-purpose flour, spooned and leveled, plus more for work surface

Method

01

Make Pie Crust: Preheat oven to 350°F. Pulse flour, sugar, and salt in a food processor until combined, 2 to 3 times. Add butter and pulse until mixture resembles a coarse meal, 10 to 12 times. Add water, 1 tablespoon at a time, and pulse until large clumps form (add up to 2 additional tablespoons of water if needed). Gather dough into a ball, roll into a 3/4-inch-thick disk. Wrap in plastic wrap; chill 30 minutes.
02

On a floured work surface, roll dough to a 13-inch round. Transfer to a 9-inch pie plate; fold edges under to align with the rim of the plate; crimp. Freeze for 30 minutes. Line pie with parchment paper and fill with pie weights or dried beans. Bake until golden brown, 15 to 20 minutes. Remove pie weights and parchment and cool.
03

Make Pie Filling: Beat butter and sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add eggs, flour, bourbon, and salt and beat to combine about 1 minute. Fold in pecans and chocolate chips. Transfer to parbaked piecrust, and bake until the center is set, 30 to 35 minutes. Cool completely on a wire rack.
04

Serve topped with whipped cream, chopped pecans, and chocolate shavings.

Related Tags

Bourbon-Pecan Pie

4.1

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 721 Kcal
Prep Time 35 Mins
Cook Time 110 Mins
Total Time 145 Mins

02 Ingredients

Pie Filling

Whipped cream and chocolate shavings, for serving

1 cup Semisweet chocolate chips

1 cup Chopped pecans, plus more for serving

1/8 tsp. Kosher salt

2 tbsp. Bourbon

1/2 cup All-purpose flour, spooned and leveled

2 Large eggs, lightly beaten

1 cup Sugar

1/2 cup Unsalted butter, at room temperature

Pie Crust

3 tbsp. Ice water

3/4 cup Cold unsalted butter, cut into cubes

1/2 tsp. Kosher salt

2 tbsp. Sugar

2 cups All-purpose flour, spooned and leveled, plus more for work surface

03 Method

Step 1

Make Pie Crust: Preheat oven to 350°F. Pulse flour, sugar, and salt in a food processor until combined, 2 to 3 times. Add butter and pulse until mixture resembles a coarse meal, 10 to 12 times. Add water, 1 tablespoon at a time, and pulse until large clumps form (add up to 2 additional tablespoons of water if needed). Gather dough into a ball, roll into a 3/4-inch-thick disk. Wrap in plastic wrap; chill 30 minutes.

Step 2

On a floured work surface, roll dough to a 13-inch round. Transfer to a 9-inch pie plate; fold edges under to align with the rim of the plate; crimp. Freeze for 30 minutes. Line pie with parchment paper and fill with pie weights or dried beans. Bake until golden brown, 15 to 20 minutes. Remove pie weights and parchment and cool.

Step 3

Make Pie Filling: Beat butter and sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add eggs, flour, bourbon, and salt and beat to combine about 1 minute. Fold in pecans and chocolate chips. Transfer to parbaked piecrust, and bake until the center is set, 30 to 35 minutes. Cool completely on a wire rack.

Step 4

Serve topped with whipped cream, chopped pecans, and chocolate shavings.

04 Author