2 hrs 30 mins
1 hr 30 mins
About one of the best pecan pies I think I've ever had. Recipe is from Martha Stewart. This is the only pecan pie recipe I make now. However, I have only made it with the Pate Brisee (pie dough)pie crust recipe which I have included, also from Martha Stewart, which is OHHHHH so YUMMY. (Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.) It does take a while to make but I think it makes a huge difference to use the pie crust from scratch. Some of the instructions might be a little confusing so please don't HESITATE to Zmail me. Note: I have always left out the decorative touches, not sure if this makes a difference or not.
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Units: US | Metric
- all-purpose flour, for dusting
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 4 large eggs
- 1 cup dark corn syrup
- 2 tablespoons dark corn syrup
- 1/2 cup pure maple syrup
- 2 tablespoons Bourbon or 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecan halves
- 2 large egg yolks
- 2 tablespoons heavy cream
- whipped cream (optional)
Pate Brisee (Pie Dough use 1/2 recipe)
- 1Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- 2With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
- 3Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
- 4Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.
- 5Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
- 6Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
- 7Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.
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Nutritional Facts for Maple Bourbon Pecan Pie
Serving Size: 1 (326 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1177.0
- Calories from Fat 570
- Total Fat 63.4 g
- Saturated Fat 28.6 g
- Cholesterol 319.4 mg
- Sodium 542.9 mg
- Total Carbohydrate 143.5 g
- Dietary Fiber 3.7 g
- Sugars 67.8 g
- Protein 13.2 g