Looking for a crowd-pleasing pecan pie? This recipe delivers a double punch of pecan flavor by packing nuts into both the filling and crust.
Ingredients
- 1/3 cup pecan halves or 1/3 cup pecan flour or meal
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ¼ cup all-purpose flour
- 7 tablespoons unsalted butter, cubed and frozen
- For the Filling
- 1 ¼ cups dark brown sugar, packed
- ¾ cup light corn syrup
- 5 tablespoons unsalted butter
- ½ teaspoon salt
- 3 large eggs
- ¼ cup bourbon
- 1 tablespoon bourbon vanilla extract
- 2 cups pecan halves, toasted
Directions
Make the crust: Place the pecans, sugar, salt and cinnamon in a food processor and pulse until finely ground. Add the all-purpose flour and pulse until homogenous.
Add the butter and pulse to incorporate, until pea-sized clumps form.
While pulsing, add ice water 1 tablespoon at a time until the dough looks crumbly and easily comes together when squeezed.
Scrape out the dough and form into a disc. Wrap with plastic wrap and chill for at least 2 hours. The dough can be made up to 3 days in advance.
Prepare the pie: Place a baking sheet in the oven and preheat to 375°F. On a lightly floured surface, roll out the dough to 3/8-inch in thickness.
Gently place in a 9-inch pie pan, carrying the dough up the sides of the pan and trimming any excess. Crimp the edge of the pie as desired. Place in the refrigerator while you prepare the filling.
Prepare the filling: In a small pot, combine the sugar, corn syrup, butter and salt. Place over medium heat and simmer until the sugar is dissolved, about 3 minutes. Remove from the heat and allow to cool completely.
Making the filling of a Bourbon Pecan Pie
In a mixing bowl, whisk together the eggs, bourbon and vanilla. Add in the sugar mixture and stir to combine.
Pouring the filling into a Bourbon Pecan Pie crust. Place the pecans into the chilled pie dough. Scrape in the filling until all nuts are submerged.
Putting foil over Bourbon Pecan Pie
Lightly cover the pie with foil and place on the baking sheet in the oven. Bake for 30 minutes, until the filling is slightly puffed. Remove the foil and bake for 20 to 30 minutes more, until the top and crust is deeply golden brown. If you shake the pie, the center of the pie should barely jiggle once cooked.
Remove from the oven and cool completely before slicing.
