Chef mariajane's Note:
Chopping the pecans with a knife will produce a fine dust that can cloud the resulting pie, instead, use a rolling pin to gently break the pecans into small, 1/2-inch pieces. Be sure to remove the pie from the oven when the center is set but still wobbly; residual heat will finish the job. The extra bourbon in this pie will please the adults at the table!!
My Private Note
Units: US | Metric
- 1 1/4 cups all-purpose flour
- 2 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cut into 1/4 -inch pieces and chilled
- 3 -4 tablespoons ice water
- 1FOR THE DOUGH: Pulse flour, brown sugar and salt in food processor until blended. Add butter and pulse until flour is pale yellow and resembles coarse cornmeal, ten to fifteen 1-second pulses. (To do this by hand, grate frozen butter in large holes of box grater, then rub flour-coated pieces between your fingers until the flour turn pale yellow and coarse) Turn mixture inot a medium bowl.
- 2Using rubber spatula, fold 3 tablespoons water into flour mixture, then press against side of bowl, if mixture doesn't hold together, add one more tablespoons water. Squeeze dough together and flatten tnto a disk. Dust with flour, wrap in plastic and refrigerate at least 30 minutes or up to 2 days before rolling.
- 3Remove dough from refrigerator and let stand untl dough is malleable enough to roll out, but still cool, 10 -20 minutes. Adjust oven rack to middle position and heat to 375°F Roll dough on lightly floured surface into 12-inch circle. Roll dough over pin and unroll it even into a 9-inch glass pie plate. Fit dough into pie plate and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes.
- 4Line pie shell with two 12-inch pieces aluminum foil, fitting foil so that it hangs over edges of crust. Distribute 2 cups pie weights over foil, then bake until dough under foil dries out, 20-25 minutes. Carefully remove foil and weights, then continue to bake until crust is firmly set and lightly browned, 10-15 minutes. Remove pie shell from oven and set aside.
- 5(Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day).
- 6FOR THE FILLING: Lower oven temperature to 275°F Place pie shell in oven if not still warm.
- 7Cook butter, brown sugar and salt together in medum saucepan over medium heat until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat a d whisk in eggs, one at a time; whisk in corn syrup, vanilla and 2 tablespoons bourbon. Rerturn pan to medium heat and stir constantly until mixture is glossy and warm to touch, about 4 minutes. (Do not overheat; remove pan from heat if mixture starts to steam or bubble. Temperature should be about 130F) Remove pan from heat and stir in pecans and remaining bourbon.
- 8Pour mixture into warm shell and bake until center feels set yet soft, like gelatin, when pressed gently, 45-60 minutes. Cool pie completely on rack, at least 4 hours. (Pie can be refrigerated for up to 1 day) Serve pie at room temperature or warm it briefly in oven, topped with whipped cream or vanilla ice cream.
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Nutritional Facts for After-Hours Southern Pecan Praline Pie
Serving Size: 1 (129 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 677.2
- Calories from Fat 386
- Total Fat 42.9 g
- Saturated Fat 16.7 g
- Cholesterol 140.3 mg
- Sodium 523.1 mg
- Total Carbohydrate 65.9 g
- Dietary Fiber 2.9 g
- Sugars 32.7 g
- Protein 6.8 g