bourbon pecan pie

Bourbon Pecan Pie

salt

cumin

cayenne pepper

cinnamon

orange peel

pecan halves

unsalted butter

brown sugar

dark brown sugar

water

unsalted butter, cubed

all-purpose flour, plus extra for rolling

bourbon,

eggs

sugar

golden syrup

unsalted butter, melted and cooled slightly

bourbon

vanilla extract

spiced pecans

Line a half-sheet pan with parchment paper and set aside.

Mix the salt, cumin, cayenne, cinnamon, and orange peel together in a small bowl and set aside.

Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 4 to 5 minutes. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.

Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely.

Spiced Pecans

To make the crust: Chill the butter in the freezer for 15 minutes.

Pulse the pecans in a food processor or until finely ground, 6 to 7 pulses. Add the flour and salt, and pulse an additional 4 to 5 times. Add the chilled butter and pulse until the texture looks mealy, 6 to 7 pulses. Remove the lid of the food processor, add the water and bourbon, and pulse until the mixture holds together when squeezed and feels like dough, 5 to 6 more pulses. Transfer the dough to a 1 gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.

To assemble and bake the pie: Heat oven to 350ºF.

Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla, and salt together in a medium mixing bowl until combined. Set aside.

Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough, and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2- to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.

Chop 6 ounces of the spiced pecans and evenly sprinkle in the crust, then pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border around the edge of the filling. Bake until the center of the pie reaches 200ºF, and a skewer inserted in the center comes out clean, about 10 minutes more. Cool on a wire rack to room temperature before serving, 3 1/2 to 4 hours.

This gooey Bourbon Pecan Pie is a delicious twist on a classic! The alcohol will cook out while baking and you are left with rich flavor and a sweet filling that will leave your mouth watering. You won&#039;t want to make it any other way!

9- inch pie crust (homemade or store-bought)

unsalted butter (melted)

dark brown sugar (packed)

corn syrup

eggs (lightly beaten)

pecans (roughly chopped or left whole)

Place the pie crust in a 9-inch pie pan. Flute the edges and place the crust in the freezer for at least 20 minutes. Let us stay there until the filling is ready.

Preheat the oven to 375°. In a large bowl, combine the butter, brown sugar, and corn syrup. Add the eggs, bourbon, vanilla extract and salt. Mix until thoroughly combined.

Stir the pecans into the filling and pour into the chilled pie crust.

Bake for 15 minutes in the preheated oven before lowering the temp to 325°. Bake for an additional 45-60 minutes, until the center of the pie still has just a slight wobble to it but is almost completely set.

Remove from the oven and let cool completely on a cooling rack.

Bourbon pecan pie is the unsung hero of the holiday table. We’re nominating it for MVP (most valuable pie), with its flaky crust and toothsome crunch. Scoop of vanilla ice cream strongly recommended.

½ cup packed light brown sugar

salted butter, melted

Flour,

(9-inch) pie crust, store-bought

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Preheat the oven to 350°F with the rack set in the center position.

In a large bowl, whisk together the eggs, corn syrup, sugar, brown sugar, vanilla, butter, cinnamon, and bourbon until smooth.

On a lightly floured surface, roll out the pie dough into a 14-inch round. Carefully transfer to a 9-inch pie plate, gently pressing the crust into the dish, leaving a 1-inch overhang. Fold the overhang down so the crust is level with the edge of the pie plate. Pinch the folded crust with two fingers, creating a wave pattern. Add the chopped pecans to the pie crust in an even layer, then pour the filling over top. Arrange the remaining 1 cup pecans halves in a single layer on top, creating a circular pattern.

Loosely cover the pie with foil and bake for 30 minutes. Remove the pie from the oven. Remove the foil and continue baking, uncovered, until the filling is set around the edges but slightly jiggly in the center, about 20 minutes more.

Let cool for 2-6 hours until completely set or covered in the refrigerator overnight before serving.

Made this pie last year and it was an instant hit. So much so I am back on your site for the recipe again, as it has been requested from both my family and friends. Great job ladies!

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Bourbon Pecan Pie

Bourbon Pecan Pie

Top 3 bourbon pecan pie recipes from across the web

The most viewed bourbon pecan pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bourbon Pecan Pie

Bourbon Pecan Pie

Bourbon Pecan Pie

The most viewed bourbon pecan pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine