BOURBON PECAN PIE

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Make and share this Bourbon Pecan Pie recipe from Food.com.

Provided by Audrey M

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 butter pie dough or 1 shortening pie dough
1/2 cup packed light brown sugar
3 large eggs
1 cup dark corn syrup
2 tablespoons unsalted butter, melted
1 tablespoon Bourbon
1 teaspoon vanilla extract
1 pinch salt
1 1/2 cups loosely coarsely chopped pecans

Steps:

  • Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Position a rack in the bottom third of the oven and preheat to 400 degree.
  • Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
  • Bake until the pastry seems set, about 15 minutes.
  • Remove the foil and set the pie shell aside on a baking sheet.
  • Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
  • Arrange the pecans in pan and pour in the filing.
  • Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
  • Transfer the pie to a wire cooling rack.
  • Let stand until warm, or cool completely.
  • Store, covered, at room temperature for up to 2 days.
  • Serve at room temperature.
  • The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
  • Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
  • Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

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