Bourbon Pecan Pie
This Bourbon Pecan Pie is creamy, rich and nutty! My vodka all butter pie crust adds the perfect flaky, buttery base for the pecan pie of your dreams!
Servings: 12 people
Ingredients
- 84 g Butter
- 230 g Dark brown sugar
- 1 t Salt
- 3 Eggs
- 150 g Light corn syrup
- 12 g Vanilla
- 2 c Pecans toasted and chopped
- 1 T Bourbon or 2 T…I won’t tell!
1 Pie Dough for a Single Crust
Instructions
Par Bake Crust:
- Preheat oven to 350°F.
- Roll chilled pie dough to a little less than ¼ inch thick. Place in pie dish 9-9.5”. Chill completely, approximately 30-45 minutes.
- Trim any excess dough that hangs over the edge more than ½ inch. Roll under and crimp decoratively. Chill completely.
- Line with parchment, fill with baking beans or pie weights, bake 15 minutes before removing the parchment and weights. Continue baking until the bottom is golden brown.
Make Pie Filling:
- Prepare filling while crust is resting prior to baking. In a medium bowl melt butter and whisk in sugar and salt. Add eggs and yolk. Whisk to incorporate.
- Whisk in syrup, vanilla, and bourbon.
- Cook over a double boiler (a bowl set over a pot filled with simmering water) until 130°F. Add nuts.
- Pour into prepared, parbaked, warm crust.
- Bake at 275° until done. Approximately 40 minutes.
Video
Nutrition
Calories: 294kcal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 268mg | Potassium: 112mg | Fiber: 2g | Sugar: 29g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg