Bourbon Pecan Pie
Bourbon provides some oomph and stability to this Bourbon Pecan Pie recipe. Neglect cloying and one-note; as a substitute you get deeply caramelized taste with a stunning complexity that can have you ever reaching for a second slice. (Go for it—at the least a sliver!)
The very best pie made higher.
If it wasn’t clear from my Pecan Pie Bars, Pumpkin Pecan Pie, and Chocolate Pecan Pie, I’m a large fan of pecan pie.
Gooey filling, crunchy topping—what’s to not love? My one criticism is that it might lean too candy and that’s the place bourbon comes into play—it provides prompt stability and many depth to this bourbon pecan pie.
- I’m significantly pleased with the truth that I’ve developed this bourbon pecan pie recipe with out utilizing any corn syrup. As a substitute, it makes use of maple syrup, which provides one other layer of fabulous taste to this already implausible dessert.
- Even higher? This recipe is SO simple. With no custard that wants tempering, no lattice crust to fastidiously weave, this bourbon pecan pie is actually only a matter of constructing the crust, stirring collectively the filling, and arranging the pecans on high. (You should use a store-bought pie crust to make it even simpler.)
5 Star Evaluation
“This was so good! I haven’t made pecan pies a lot and this one was just about excellent. I took it to a celebration and now I’ve folks providing to pay me to make it.”
— Olivia —
Key Components
You’ll discover the complete listing of elements within the recipe card under, however listed here are some notes to bear in mind.
- Pecan Halves. Pecan halves make for a reasonably—and conventional—presentation. That mentioned, you may also use pecan items, that are inexpensive and what I take advantage of in my Pecan Pie Cobbler.
- Unbaked Pie Crust. Use store-bought, Oil Pie Crust, or Darn Good Complete Wheat Pie Crust.
- Unsalted Butter. Soften the butter, then let it cool a bit. It will maintain it from cooking your eggs!
- Eggs. Set these on the counter so that they’re room temperature by the point you begin the recipe.
- Pure Maple Syrup. Not pancake syrup! The good stuff.
- Mild Brown Sugar. Darkish brown sugar has a stronger taste, so I desire utilizing mild brown sugar right here to let the bourbon take heart stage. Both works although!
- Bourbon. What’s the most effective bourbon for pecan pie? Use a spread you prefer to drink (or use for Bourbon Balls), however don’t pay a premium.
- Flaky Salt. Resembling Maldon or fleur de sel. This retains the pie from being cloying.
- Whipped Cream or Vanilla Ice Cream. These are elective, however are they actually?
Easy methods to Make Bourbon Pecan Pie
Make the Crust. Chill for half-hour, after which add a layer of parchment paper and pie weights on high. (When you don’t have pie weights, dry rice or beans work instead.)
Toast the Pecans. Watch out—it’s very simple to burn them! As quickly as you discover they’re aromatic, take away them from the oven and switch them to a bowl. (Don’t go away them on the pan, as they’ll proceed to darken from the residual warmth.)
Bake the Crust. Par-bake in a 375 diploma F oven till flippantly golden.
Make the Filling. Whisk every little thing collectively till clean. Add the pecans, reserving the halves for the highest.
Assemble. Pour the filling into the crust. Organize the pecan halves on high and sprinkle with the flaky salt.
Bake. Bake for 35 to 45 minutes; if the pecans are browning too shortly, tent your complete pie loosely with aluminum foil. If the pecans are high-quality, however the crust is over-baking, cowl it with strips of foil or a pie protect. The pie needs to be a bit jiggly within the center when it’s finished, however it may be laborious to guage—that’s the place a thermometer is useful. Stick it into the middle and if it reads 200 levels F, you’ll be able to pull the pie out of the oven.
Serve. Cool utterly earlier than serving your bourbon pecan pie with whipped cream or ice cream. ENJOY!
Recipe Variations
- Swap in Different Nuts. Whereas pecan halves make for a placing presentation on high, you should utilize walnuts, or a mix of nuts, within the filling for twist on the basic Kentucky bourbon pecan pie.
- Add Cinnamon. A beneficiant pinch of floor cinnamon provides some cozy taste to this pie.
- Brown the Butter. For some further depth and nutty taste, brown the butter (observe the instructions from my Brown Butter Peanut Butter Blossom Cookies) and add it, together with any browned bits you’ll be able to scrape from the underside of the pan, to your bourbon pecan pie.
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Bourbon Pecan Pie
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Components
- 2 cups pecan halves about 8 ounces, divided
- 1 unbaked pie crust
- 6 tablespoons unsalted butter melted and cooled
- 3 giant eggs at room temperature
- ¾ cup pure maple syrup
- ½ cup mild brown sugar
- 2 ½ tablespoons bourbon
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- Flaky salt equivalent to Maldon or fleur de sel
- Whipped cream or vanilla ice cream elective for serving
Directions
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On a flippantly floured work floor, roll out the dough right into a 12-inch circle—to roll, at all times begin within the heart of the dough and work outward. Switch to a daily (not deep dish) 9-inch pie plate. Tuck any overhang beneath itself and flute the sides as desired (or maintain it easy and press the crust all the best way round with the tines of a fork. Poke holes within the crust's backside and sides with a fork. Refrigerate for at the least half-hour, or cowl and refrigerate for as much as 3 days.
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Toast the pecans: Preheat the oven to 350°F. Unfold the pecan halves onto an ungreased baking sheet. Bake till they odor deliciously toasty, about 10 minutes, stirring partway by. Switch to a chopping board. Put aside 1 cup for topping the pie, then roughly chop the remaining.
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When able to bake, preheat the oven to 375°F and place a rack within the heart of the oven. Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Bake for 25 minutes, till simply set. Rigorously take away pie weights and return the crust to the oven for five to 10 extra minutes, till flippantly golden. (At this level, you can not prepare dinner the beans, however it can save you them for a future pie). Set the crust apart to chill
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In a big bowl, whisk collectively the melted and cooled butter, the eggs, maple syrup, brown sugar, bourbon, vanilla, and kosher salt, till the combination is clean and uniform. Stir within the flour. As soon as it’s evenly included, stir within the chopped portion of the pecans.
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Gently pour the filling into the crust, then organize the reserved pecan halves on high in a concentric circle. Frivolously press the pecans into the filling. Sprinkle with an excellent pinch of flaky salt.
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Bake bourbon pecan pie till the crust is golden brown and the filling is simply set and a tiny bit jiggly within the very heart, about 35 to 45 minutes—a straightforward strategy to test is with an prompt learn thermometer; when pecan pie filling registers 200°F, it’s finished. If the highest begins browning too shortly, tent it with aluminum foil for the rest of the cooking time. Place the pan on a wire rack and let cool utterly earlier than serving with whipped cream or ice cream.
Notes
- TO STORE: Cowl the pie within the pan or switch leftovers to an hermetic container. Refrigerate for as much as 4 days.Â
- TO REHEAT: You may serve bourbon pecan pie chilled or set it on the counter and let it come to room temperature.
- TO FREEZE: Wrap the pie tightly with plastic wrap after which foil, or switch leftovers to an hermetic container. Freeze for as much as 2 months and thaw within the fridge in a single day earlier than serving.
