Bourbon-Pecan Pie
This easy pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon. Cheryl Day designed the recipe to work with a range of less-refined sweeteners, from honey to cane syrup. The supereasy press-in crust means you don’t even need a rolling pin.
- Active:
- Total Time:
- Servings: Makes one 9-inch pie
- Time(Other): Plus 4 hours cooling
Ingredients
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 3/4 teaspoon fine sea salt
- 1 stick plus 7 tablespoons unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon fine sea salt
- 4 large eggs
- 1 1/2 cups cane, sorghum or dark corn syrup, or honey
- 2 tablespoons bourbon
- 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups unsalted pecan halves (1/2 pounds)
How to make this recipe
-
Make the Piecrust
In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.
-
Make the Filling
Meanwhile, preheat the oven to 350°. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.
-
Make the Filling
Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.
Suggested Pairing
Orange-and-nutmeg-scented Italian dessert wine.