DEEP-DISH MAPLE-BOURBON CREAM PIE

Deep-Dish Maple-Bourbon Cream Pie image

Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances the sweetness.

Provided by Katherine Sacks

Categories Pie Bourbon Dessert Thanksgiving Maple Syrup Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield 10-12 servings

Number Of Ingredients 24

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Ingredients

For the Crust:
1/2 cup pecans (2 ounces)
1 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon apple cider vinegar
For the Filling:
3/4 cup maple syrup
3 large eggs plus 2 large egg yolks, lightly beaten
1 cup (packed) dark brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy cream, room temperature
2 tablespoons bourbon
1/4 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter
For Serving:
1 cup chilled heavy cream
1 tablespoon plain whole-fat Greek yogurt
1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
Special equipment:
A 9" deep-dish pie plate

Steps:

Make the crust:
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
Make the filling and assemble the pie:
Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
Serve the pie:
Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.