Homemade Bourbon Pecan Pie
Ingredients
Pie Dough
-
1 ¼
cups
all-purpose flour
-
1
tablespoon
sugar
-
¼
teaspoon
salt
-
8
tablespoons
cold, cubed butter
-
¼
cup
ice water
-
1
tablespoon
ice water
Pecan Pie Filling
-
1
cup
packed dark brown sugar
-
½
cup
maple syrup
-
3
large
eggs
-
4
tablespoons
melted butter
-
3
tablespoons
bourbon
-
1
teaspoon
vanilla extract
-
¼
teaspoon
salt
-
2
cups
pecans, lightly toasted and chopped
For Serving
-
1
cup
heavy cream
-
to taste
none
confectioner’s sugar
-
to taste
none
flaky sea salt
-
to taste
none
vanilla
Instructions
- Make the pie dough by pulsing flour, sugar, and salt in a food processor, then adding butter and pulsing until pea-sized.
- Add ice water and pulse until the mixture holds together when pinched. Shape into a round and chill if possible.
- Roll out the dough into a 12-13 inch round and transfer to a pie plate. Crimp the edges and chill again.
- Parbake the crust at 425°F for 15-20 minutes until edges are golden, then cool slightly.
- Prepare the filling by whisking together brown sugar, maple syrup, eggs, melted butter, bourbon, vanilla, and salt in a bowl.
- Stir in the chopped pecans and pour the filling into the parbaked pie shell.
- Bake at 350°F for 40-50 minutes until the center is set but still jiggles slightly.
- Let the pie cool on a wire rack before serving.
- For whipped cream, whip heavy cream until soft peaks form, then add confectioner’s sugar, salt, and vanilla to taste.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
22g
Total carbohydrates
35g
Total protein
4g
Sodium
150mg
Cholesterol
100mg
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