Bourbon Pecan Pie
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tbsps
Unsalted Butter450 g
Pecan Halve1 tsp
Kosher Salt1 tbsp
Bourbon3 large
Egg100 g
Sugar170 g
Golden Syrup1 tsp
Vanilla Extract1 tsp
Ground Cumin1 tsp
Cayenne Pepper1 tsp
Ground Cinnamon2 tbsps
Dark Brown Sugar (packed)2 tbsps
WaterDirections:
1
Watch how to make this recipe
2
To make the crust: Chill the butter in the freezer for 15 minutes
3
Pulse the pecans 6 to 7 times in a food processor or until finely ground
4
Add the flour and salt, and pulse an additional 4 to 5 times
5
Add the butter and pulse 6 to 7 times, until the texture looks mealy
6
Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough
7
Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes
8
To assemble and bake the pie: Heat the oven to 350 degrees F
9
Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined
10
Set aside
11
Remove the dough from the refrigerator
12
Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour
13
Cover with the bag and roll out with a rolling pin to an 11-inch circle
14
Open the bag again, and sprinkle the top of the dough with flour
15
Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep
16
Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary
17
Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top
18
Bake for 20 minutes
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Place the remaining 2 ounces of whole pecans in a border on the edge of the filling
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Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean
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Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours
22
Line a half sheet pan with parchment paper and set aside
23
Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside
24
Place the nuts in a 10-inch cast-iron skillet and set over medium heat
25
Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted
26
Add the butter and stir until it melts
27
Add the spice mixture and stir to combine
28
Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes
29
Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula
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Allow the nuts to cool completely before transferring to an airtight container for storage
31
Can be stored for up to 3 weeks
32
Yield: 1 pound