Bourbon Pecan Pie (By Alton Brown)
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Got this recipe from an Alton Brown episode. Thought it sounded delicious with pecans in the crust. Alos think prepping in a tart pan sounds like a good idea.
- Ready In:
- 1hr 30mins
- 4 tablespoons unsalted butter, cubed
- 3 1⁄2 ounces pecan halves or 3 1/2 ounces pecan pieces
- 6 ounces all-purpose flour, plus extra for rolling
- 1⁄2 teaspoon kosher salt
- 2 tablespoons ice water
- 2 tablespoons Bourbon, chilled
- 3 large eggs
- 3 1⁄2 ounces sugar
- 6 ounces golden syrup
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon Bourbon
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon kosher salt
- 8 ounces pecans, coarsely chop 6 ounces and leave the remaining 2 ounces whole (option -- use spiced pecans)
- To make the crust: Chill the butter in the freezer for 15 minutes.
- Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
- To assemble and bake the pie: Heat the oven to 350 degrees F.
- Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
- Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
- Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
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