Print

Bourbon Pecan Pie

Ingredients

for the crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

for the filling

  • 3/4 stick unsalted butter
  • 1 1/4 cups packed dark brown sugar
  • 3/4 cup dark corn syrup
  • 2 tablespoons bourbon
  • 2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups pecan halves (1/2 pound)
  • 9 inch tart pan

Instruction

make the crust

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. You can wrap the 2nd ball tightly and keep it in the freezer for about a month.

make the pie

  1. Preheat oven to 350°F with a baking sheet on middle rack.
  2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch tart pan. Trim edge, leaving a ½ inch overhang. Fold overhang inward and lightly press against rim of the tart pan. Lightly prick bottom all over with a fork, but do not puncture! Chill until firm, at least 30 minutes (or freeze 10 minutes).
  3. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, bourbon, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
  4. Pour corn syrup mixture evenly into the pie pan and place pecans in concentric circles, (if you have the patience, or just dump them in) on top of the mixture. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.