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Bourbon-Pecan Pie Recipe

   
 

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     Bourbon-Pecan Pie

Category   Desserts - Breads
Sub Category   None
Servings   One 9.5 in. Pie
Preptime   1 hour
Wine/Beverage
Recommendations
  Coffee

Ingredients
Piecrust
2 cups all-purpose flour
1/3 cup packed light brown sugar
3/4 teaspoon fine sea salt
1 stick plus 7 tablespoons unsalted butter, melted and cooled
Filling
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons all-purpose flour
 
1/2 teaspoon fine sea salt
4 large eggs
1 1/2 cups cane, dark corn syrup, or honey
2 tablespoons bourbon
1 1/2 tablespoons unsalted butter, melted
1 3/4 cups of pecans halves

Instructions
Make the Piecrust In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a deep 9.5-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.
Make the Filling Meanwhile, preheat the oven to 350°. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.
Bake the Filling Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.
Bourbon-Pecan Pie This easy pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon. Jim found this recipe in Food and Wine and it was a big hit. The super easy press-in crust means you don't even need a rolling pin.
Serving Suggestions
A good, rich cup of coffee.


Originally Submitted
11/28/2016





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