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BOURBON PECAN PIE
with whipped cream
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Bourbon Pecan Pie
with whipped cream
Prep
Cool & Freeze
15 + 2:30
mins
hours
Cook
Serves
1:10
10
hours
Make-Ahead
The dough can be made up to 1 day
ahead, covered and refrigerated.
Alternatively, it can be frozen for up to
1 month.
Ingredients
1 2∕3 cups Winn-Dixie
all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt, divided
1 3 ⁄₄ sticks (14 tablespoons) cold
unsalted butter, cut into 1∕₂-inch cubes,
divided
Method
To make the crust
1. In a food processor, combine the
flour, granulated sugar, and 1∕₂
teaspoon of salt and pulse to
blend. Add 1 stick (8 tablespoons)
of butter and pulse until the
butter is in pea-size pieces. Add
2 tablespoons of ice water, then
pulse until moist clumps of dough
form when the dough is squeezed
together, adding more water if
necessary. Form the dough into a
disc, wrap in plastic wrap and chill
for 30 minutes.
2. Preheat the oven to 375°F. Roll out
the dough between two sheets
of baking paper, rotating it as
needed, until it is about 12 inches
in diameter. Transfer the dough to
a 9-inch-diameter pie dish that is
1 1∕₂-inches deep. Lightly press the
dough into the bottom corners
and sides of the dish. Trim the
dough, leaving a 1-inch overhang.
Fold the overhang under and
crimp the edge. Freeze for 30
minutes, or until firm.
3. Line the frozen crust with
parchment paper, leaving an
overhang, and fill with dried beans
or pie weights. Bake for about 20
Created 10/2015
1 cup packed light brown
sugar
2∕3 cup honey
1 tablespoon unsulfured
molasses
3 tablespoons bourbon
2 teaspoons pure vanilla extract
3 large eggs, room temperature
2 cups pecan halves and pieces,
toasted, coarsely chopped
1 cup heavy cream, whipped to
soft peaks
minutes, or until the edges
are golden. Remove the
beans and paper and bake
for about 10 minutes, or until
the bottom is pale golden. If the
crust begins to puff, gently prick
with a fork to allow any steam to
escape.
Meanwhile, to make the pie
4. In a saucepan, stir the remaining
3 ⁄₄ stick (6 tablespoons) of butter
over medium-low heat for 6 to 8
minutes, or until golden brown.
Add the brown sugar, honey,
molasses, bourbon, vanilla, and
remaining 1∕₂ teaspoon of salt and
whisk for 30 seconds. In a large
bowl, whisk the eggs to blend.
Slowly whisk the honey mixture
into the eggs. Stir in the pecans.
5. Decrease the oven
temperature to 275°F. Pour
the warm pecan mixture
into the hot pie crust. Bake
for about 30 minutes, or until
the edges are set and the center
jiggles but is not liquid. Cool
completely on a rack.
6. Cut the pie into wedges. Top with
whipped cream and serve.
WD