| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup granulated sugar
- 1 cup dark corn syrup
- 1/3 cup (about 5 tablespoons) salted butter, melted
- 1/4 cup bourbon
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 whole eggs
- Pie Dough, recipe follows
- All-purpose flour, for rolling
- 1 heaping cup chopped pecans
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon bourbon
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) salted butter, cut into pieces
- 1 large egg, lightly beaten
- Splash bourbon
- Splash white vinegar
Instructions
- Preheat the oven to 350 degrees F.
- Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl.
- Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge.
- Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn.
- Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight.
- Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form.
- Slice the pie into wedges and top with the whipped cream.
- Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 806 |
| Total Fat | 48 g |
| Saturated Fat | 24 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 2 g |
| Sugar | 65 g |
| Protein | 8 g |
| Cholesterol | 190 mg |
| Sodium | 479 mg |
Reviews
I’ve made this twice, 2nd time using a slightly larger (9 1/2 inch) pie plate and slightly heaping cup of pecans. Same issue- Filling overflows, goes underneath crust, making it difficult to cut and serve. Too bad, as the flavor is really good.
It’s such a decadent pie. I’ve always loved TPW’s pecan pie recipe but this bourbon pecan pie is to die for . It’s over the top delicious and the warmth of the bourbon paired with the sweetness of the filling and the toasted nuttiness of the pecans make for a perfect pairing. I’m so glad it was posted but I’m most glad I found it!
This was amazing! Not too sweet and not too much bourbon
Made this for Thanksgiving. It was a big hit. For Christmas was requested to make 2 pies.
Best pecan pie I have ever tasted! Love it!
Very good recipe. I used my own crust and put more pecans than the recipe says. (we like a lot of pecans). Not too sweet and the bourbon was just right. It was a big hit.
Can’t wait to try this, love all your recipes!! Shows too
I’ve never tasted something so delicious!! It was a huge hit at Thanksgiving.
Supper easy to make. I cheated and used store bought dough. Very yummy and rich. Although I should have cooked it a little longer. I learned for next time.
Made this for Thanksgiving and it was a hit with all the adults. The flavor of the bourbon was perfect! The splash of bourbon in the whipped cream perfectly complemented the pie so don’t skip this part. Absolutely loved this and will definitely make again.