Bourbon Pecan Pie
Bourbon provides some oomph and stability to this Bourbon Pecan Pie recipe. Neglect cloying and one-note; as an alternative you get deeply caramelized taste with a stunning complexity that can have you ever reaching for a second slice. (Go for it—no less than a sliver!)
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The perfect pie made higher.
If it wasn’t clear from my Pecan Pie Bars, Pumpkin Pecan Pie, and Chocolate Pecan Pie, I’m a large fan of pecan pie.
Gooey filling, crunchy topping—what’s to not love? My one criticism is that it will probably lean too candy and that’s the place bourbon comes into play—it provides on the spot stability and plenty of depth to this bourbon pecan pie.
- I’m significantly happy with the truth that I’ve developed this bourbon pecan pie recipe with out utilizing any corn syrup. As an alternative, it makes use of maple syrup, which provides one other layer of fabulous taste to this already improbable dessert.
- Even higher? This recipe is SO simple. With no custard that wants tempering, no lattice crust to rigorously weave, this bourbon pecan pie is de facto only a matter of creating the crust, stirring collectively the filling, and arranging the pecans on high. (You need to use a store-bought pie crust to make it even simpler.)
5 Star Evaluation
“This was so good! I haven’t made pecan pies a lot and this one was just about excellent. I took it to a celebration and now I’ve individuals providing to pay me to make it.”
— Olivia —
Key Components
You’ll discover the complete record of components within the recipe card under, however listed below are some notes to remember.
- Pecan Halves. Pecan halves make for a fairly—and conventional—presentation. That stated, you can too use pecan items, that are cheaper and what I exploit in my Pecan Pie Cobbler.
- Unbaked Pie Crust. Use store-bought, Oil Pie Crust, or Darn Good Entire Wheat Pie Crust.
- Unsalted Butter. Soften the butter, then let it cool a bit. This can maintain it from cooking your eggs!
- Eggs. Set these on the counter in order that they’re room temperature by the point you begin the recipe.
- Pure Maple Syrup. Not pancake syrup! The good stuff.
- Gentle Brown Sugar. Darkish brown sugar has a stronger taste, so I want utilizing gentle brown sugar right here to let the bourbon take heart stage. Both works although!
- Bourbon. What’s one of the best bourbon for pecan pie? Use a range you prefer to drink (or use for Bourbon Balls), however don’t pay a premium.
- Flaky Salt. Similar to Maldon or fleur de sel. This retains the pie from being cloying.
- Whipped Cream or Vanilla Ice Cream. These are non-compulsory, however are they actually?
Make Bourbon Pecan Pie
Make the Crust. Chill for half-hour, after which add a layer of parchment paper and pie weights on high. (When you don’t have pie weights, dry rice or beans work instead.)
Toast the Pecans. Watch out—it’s very simple to burn them! As quickly as you discover they’re aromatic, take away them from the oven and switch them to a bowl. (Don’t go away them on the pan, as they’ll proceed to darken from the residual warmth.)
Bake the Crust. Par-bake in a 375 diploma F oven till flippantly golden.
Make the Filling. Whisk every little thing collectively till easy. Add the pecans, reserving the halves for the highest.
Assemble. Pour the filling into the crust. Organize the pecan halves on high and sprinkle with the flaky salt.
Bake. Bake for 35 to 45 minutes; if the pecans are browning too shortly, tent all the pie loosely with aluminum foil. If the pecans are high quality, however the crust is over-baking, cowl it with strips of foil or a pie defend. The pie ought to be a bit jiggly within the center when it’s carried out, however it may be laborious to evaluate—that’s the place a thermometer turns out to be useful. Stick it into the middle and if it reads 200 levels F, you may pull the pie out of the oven.
Serve. Cool fully earlier than serving your bourbon pecan pie with whipped cream or ice cream. ENJOY!
Recipe Variations
- Swap in Different Nuts. Whereas pecan halves make for a putting presentation on high, you need to use walnuts, or a mixture of nuts, within the filling for twist on the traditional Kentucky bourbon pecan pie.
- Add Cinnamon. A beneficiant pinch of floor cinnamon provides some cozy taste to this pie.
- Brown the Butter. For some additional depth and nutty taste, brown the butter (observe the instructions from my Brown Butter Peanut Butter Blossom Cookies) and add it, together with any browned bits you may scrape from the underside of the pan, to your bourbon pecan pie.
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Bourbon Pecan Pie
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Components
- 2 cups pecan halves about 8 ounces, divided
- 1 unbaked pie crust
- 6 tablespoons unsalted butter melted and cooled
- 3 giant eggs at room temperature
- ¾ cup pure maple syrup
- ½ cup gentle brown sugar
- 2 ½ tablespoons bourbon
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- Flaky salt akin to Maldon or fleur de sel
- Whipped cream or vanilla ice cream non-compulsory for serving
Directions
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On a flippantly floured work floor, roll out the dough right into a 12-inch circle—to roll, all the time begin within the heart of the dough and work outward. Switch to an everyday (not deep dish) 9-inch pie plate. Tuck any overhang underneath itself and flute the perimeters as desired (or maintain it easy and press the crust all the way in which round with the tines of a fork. Poke holes within the crust's backside and sides with a fork. Refrigerate for no less than half-hour, or cowl and refrigerate for as much as 3 days.
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Toast the pecans: Preheat the oven to 350°F. Unfold the pecan halves onto an ungreased baking sheet. Bake till they odor deliciously toasty, about 10 minutes, stirring partway by way of. Switch to a slicing board. Put aside 1 cup for topping the pie, then roughly chop the remainder.
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When able to bake, preheat the oven to 375°F and place a rack within the heart of the oven. Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Bake for 25 minutes, till simply set. Rigorously take away pie weights and return the crust to the oven for five to 10 extra minutes, till flippantly golden. (At this level, you can not prepare dinner the beans, however it can save you them for a future pie). Set the crust apart to chill
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In a big bowl, whisk collectively the melted and cooled butter, the eggs, maple syrup, brown sugar, bourbon, vanilla, and kosher salt, till the combination is easy and uniform. Stir within the flour. As soon as it’s evenly included, stir within the chopped portion of the pecans.
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Gently pour the filling into the crust, then organize the reserved pecan halves on high in a concentric circle. Flippantly press the pecans into the filling. Sprinkle with a great pinch of flaky salt.
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Bake bourbon pecan pie till the crust is golden brown and the filling is simply set and a tiny bit jiggly within the very heart, about 35 to 45 minutes—a simple method to verify is with an on the spot learn thermometer; when pecan pie filling registers 200°F, it’s carried out. If the highest begins browning too shortly, tent it with aluminum foil for the rest of the cooking time. Place the pan on a wire rack and let cool fully earlier than serving with whipped cream or ice cream.
Notes
- TO STORE: Cowl the pie within the pan or switch leftovers to an hermetic container. Refrigerate for as much as 4 days.
- TO REHEAT: You’ll be able to serve bourbon pecan pie chilled or set it on the counter and let it come to room temperature.
- TO FREEZE: Wrap the pie tightly with plastic wrap after which foil, or switch leftovers to an hermetic container. Freeze for as much as 2 months and thaw within the fridge in a single day earlier than serving.
