
Bourbon Pecan Pie
2h 10m
Nutty, rich, caramel-gooey goodness is what this pie is all about!
In this recipe, the pie is splashed with bourbon for extra flavor, but you can also omit this step. You can also make it with other types of nuts, such as walnuts or other tree nuts.
The pecan pie is made with the All-Butter Pie Crust recipe, with included tips on how to roll out and flute a single pie crust, and how to parbake—or partially bake—a pie crust.
This is a classic American pie, with roots in the Southern states, where they grow pecan trees. It is also one of the fan-favorite pies at The American Pie Company in Copenhagen.
Add 300 g of all-purpose flour to a large bowl
Add ½ tsp of salt and mix
Add 225 g of cold, cubed butter
Quickly cut the butter into the flour mixture until pearl size beads are formed
Add 100 ml of cold water, 50 ml at a time. Stir to incorporate
Quickly and firmly knead the dough until it comes together. Divide into two equal pieces and form two balls
Wrap each ball in cling film and flatten slightly
Refrigerate for at least 30m until chilled and smooth
The all-butter pie crust is now ready
Preheat the oven to 160 °C
Generously dust a clean surface with all-purpose flour and place the dough on it. Roll out the dough, working from the center outward until you reach the desired size and thickness
Fold the dough in half, then in quarters. Place it in a round pan, with the pointed tip in the center. Unfold it, making sure it is well centered
Roll the edges of the overhang dough inward, creating a “tube” of dough along the edge of the pan. Drop your thumbs to the outside of the pie pan and press the rolled dough onto the sides using your fingers to seal it
Crimp the edge of the pie by pressing it between your first finger and thumb on one hand and your first finger on the other. Press firmly to keep the shape intact
Make an egg wash by placing 1 egg and 1 tsp of water in a small bowl. Whisk to combine
Brush the edges and sides of the crust
Line the crust with a double layer of parchment paper and cover it with dried beans or baking weights. Spread the weights well to support the edges
Bake the pie crust for 15m or until dry and just barely golden
Remove the weight and let to cool down before filling it
The Par-Baked crust is ready
Preheat the oven to 160 °C
Chop 175 g of pecans and reserve a few halves to garnish
Add 200 ml of corn syrup and 200 g of muscovado sugar to a bowl
Add 75 g of melted butter and 4 lightly whisked eggs
Add ½ tsp of salt and 1 tsp of vanilla extract
Add 4 tbsp of bourbon
Whisk all the ingredients in the bowl until well combined and smooth
Place the chopped pecans in the Parbaked Crust, distributing them evenly
Pour the filling over the pecans
Garnish with the reserved pecan halves on top, making a circle
Place the pie in the oven and bake for 35-40m or until the filling is set but still slightly wiggly in the middle
Let it cool down completely. The bourbon pecan pie is ready
Serve at room temperature and delight yourself with this delicacy. Enjoy!
Yield 1 pie/tart
Pecan
175 gBourbon
4 tbspMuscovado Sugar
200 gCorn Syrup
200 mlMelted Butter
75 gEgg
4Vanilla Extract
1 tspSalt
½ tsp
All-Butter Pie Crust
Cubes of Cold Butter
225 gAll-Purpose Flour
300 gSalt
½ tspCold Water
100 ml
Par-Baked Crust
All-Purpose Flour
to dustEgg
1Water
1 tsp
Equipment
Dough Cutter
Baking Weights
Parchment Paper
Pie Pan