Bourbon Pecan Pie with Flaky Homemade Crust
A flaky butter crust filled with a rich custard of brown sugar, corn syrup, eggs, bourbon, and toasted pecans.
Equipment
- 9-inch pie pan
- Mixing bowls
- Rolling Pin
- Baking sheet
- Whisk
Ingredients
Main Ingredients
- 1 ¼ cup all-purpose flour for the crust
- ¼ tsp salt for the crust
- 2 tsp granulated sugar for the crust
- 8 tbsp unsalted butter cold, cut into 1/2 inch cubes, for the crust
- 2 ½ tbsp ice cold water up to 3 tbsp, for the crust
- 1 ¼ cup pecans toasted, for the filling
- 3 large eggs for the filling
- 1 cup brown sugar packed, for the filling
- 4 tbsp unsalted butter melted, for the filling
- ¾ cup light corn syrup for the filling
- 1 tsp vanilla extract for the filling
- ¼ tsp salt for the filling
- 3 tbsp bourbon or rum or marsala, optional, for the filling
- 1 ¼ cup pecans for decorating the top
Instructions
Cooking
- Make the dough. Rub 8 tablespoons cold butter into the flour, salt, and sugar until crumbly, then add ice water until it holds together. Wrap and chill for 30 minutes.
- Toast the nuts. At 350 degrees F, toast all the pecans for 5 to 7 minutes, then cool.
- Line the pan. Roll out the chilled dough, fit it into the pie pan, and trim the edge.
- Whisk the filling. Whisk the eggs with the brown sugar, butter, corn syrup, vanilla, salt, and bourbon, then stir in 1 1/4 cups pecans.
- Fill and bake. Pour into the crust, top with the remaining pecans, and bake 45 to 50 minutes until the center barely wobbles.
- Cool to set. Cool at least 2 hours before slicing.
Notes
Substitutions: Rum or marsala can replace the bourbon, or leave it out.
Tips: Keep the butter cold and cover the crust edge with foil if it browns too fast.
Storage: Refrigerate covered up to 4 days or freeze up to 3 months.