Bourbon Pecan Pie
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Bourbon Pecan Pie is an indulgent dessert that combines rich, nutty flavors with a slight kick from bourbon, making it the perfect addition to any holiday gathering or family dinner. From my first mouthful, I was captivated by its blend of textures—the buttery crust, the gooey filling, and the crunch of pecans dancing in harmony. Whether it’s a Thanksgiving centerpiece or a Tuesday treat, this pie has a special way of turning ordinary moments into something memorable.
Why you’ll love this dish
This Bourbon Pecan Pie stands out for several reasons. First and foremost, it’s a delightful crowd-pleaser that brings warmth and comfort to the table. It’s easy to make yet feels luxurious, making it ideal for both novice bakers looking to impress and seasoned chefs aiming for efficiency. With its combination of sweet and nutty flavors enhanced by the bourbon, it’s not just another dessert; it’s an experience.
“This pie blew my expectations! The bourbon adds a depth that elevates the entire dessert. My family couldn’t get enough!” – A satisfied baker
Step-by-step overview
Making Bourbon Pecan Pie is a straightforward endeavor that encompasses crafting a flaky crust, preparing a luscious filling with a touch of bourbon, and assembling everything for a baked perfection. You’ll start by making the crust, followed by preparing the filling, and finally, baking the pie to golden-brown perfection. Let’s dive into the specifics so you can get started!
What you’ll need
Gather these essential ingredients to bring your Bourbon Pecan Pie to life:
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For the crust:
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup + 2 tablespoons cold salted butter (cubed)
- 2 tablespoons whole milk
- 2 tablespoons ice water
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For the filling:
- 3 eggs
- 2/3 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup dark corn syrup
- 1/4 cup bourbon
- 3 tablespoons salted butter (melted)
- 1 1/2 teaspoons vanilla
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans
- 3/4 cup pecan halves
Feel free to make substitutions if needed; for instance, you can swap the granulated sugar with coconut sugar for a different flavor profile.
Step-by-step instructions
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Prepare the crust: In a mixing bowl, combine 1 1/3 cups of flour and 3/4 teaspoon of salt. Add 1/2 cup + 2 tablespoons of cubed cold butter, using a pastry cutter or fork to blend until resembling coarse crumbs. Stir in 2 tablespoons of milk and 2 tablespoons of ice water until the dough comes together. Chill the dough for at least 30 minutes.
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Bake the crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough and fit it into a 9-inch pie pan, trimming any excess. Bake for 15 minutes until slightly golden. Remove from the oven and let cool.
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Prepare the filling: In a mixing bowl, whisk together 3 eggs, 2/3 cup of granulated sugar, 1/4 cup of brown sugar, and 3/4 cup of dark corn syrup until smooth. Stir in 1/4 cup of bourbon, 3 tablespoons of melted butter, 1 1/2 teaspoons of vanilla, 1 1/2 tablespoons of flour, and 1/2 teaspoon of salt. Fold in 1 1/2 cups of chopped pecans.
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Assemble the pie: Pour the filling into the pre-baked crust. Arrange the 3/4 cup of pecan halves on top.
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Bake the pie: Return the pie to the oven and bake for 35-40 minutes, or until the filling is set and slightly puffed. Allow it to cool for at least an hour before slicing.
Best ways to enjoy it
There’s something irresistibly charming about serving Bourbon Pecan Pie warm, with a dollop of whipped cream or a scoop of vanilla ice cream. The pie can also be topped with a sprinkle of sea salt to enhance the flavors. If you’re feeling adventurous, consider pairing it with a splash of bourbon or a cup of dark coffee for a perfect after-dinner treat.
Storage and reheating tips
To keep your Bourbon Pecan Pie fresh, store it in the refrigerator, tightly covered, for up to 4 days. If you’d like to keep it longer, consider freezing individual slices. Wrap each slice tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container. When you’re ready to enjoy it, simply thaw overnight in the refrigerator and reheat in the oven until warmed through.
Helpful cooking tips
For a foolproof crust, keep your butter and water as cold as possible—this helps achieve that flaky texture everyone loves. If you prefer a deeper flavor, let the pie cool completely before slicing; this allows the filling to set up properly. Also, for a toasted pecan flavor, bake your chopped pecans briefly in the oven before adding them to the filling.
Creative twists
Feel free to get innovative with this recipe! You could add a hint of espresso powder to the filling for a mocha twist or incorporate chocolate chips for added decadence. For a spin on flavors, try using maple syrup in place of corn syrup or opting for different nuts, like walnuts or hazelnuts.
Your questions answered
Q: Can I make this pie ahead of time?
A: Absolutely! Bourbon Pecan Pie can be made a day or two in advance and stored in the refrigerator. Just make sure it’s well covered to stay fresh.
Q: Is there a non-alcoholic version?
A: Yes! You can substitute the bourbon with an equal amount of apple cider or a mix of vanilla extract and a splash of water for a similar depth of flavor.
Q: What’s the best way to serve leftover pie?
A: Leftover pie is delightful served cold, but you can reheat slices for a few minutes in a preheated oven. Just be sure to cover it with foil to prevent over-browning!
Q: How can I ensure my pie crust is flaky?
A: Use cold ingredients and avoid overworking the dough. If the dough feels too warm while rolling out, refrigerate it briefly before continuing.
Bourbon Pecan Pie
Ingredients
Method
- In a mixing bowl, combine flour and salt. Add cubed cold butter and blend until resembling coarse crumbs.
- Stir in milk and ice water until the dough comes together. Chill for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough and fit it into a 9-inch pie pan, trimming any excess.
- Bake for 15 minutes until slightly golden. Remove from the oven and let cool.
- In a mixing bowl, whisk together eggs, granulated sugar, brown sugar, and dark corn syrup until smooth.
- Stir in bourbon, melted butter, vanilla, flour, and salt. Fold in chopped pecans.
- Pour the filling into the pre-baked crust. Arrange pecan halves on top.
- Return the pie to the oven and bake for 35-40 minutes, or until the filling is set and slightly puffed.
- Allow it to cool for at least an hour before slicing.
