Salted Bourbon Caramel Pecan Pie

READY IN: 1hr 10mins




  • Preheat oven to 400 degrees F.
  • Using a mixer on low, work the flour and powdered sugar into the cold butter and shortening until you have a relatively uniform, crumbly mixture.
  • Make a “well” in the middle of the mixture and pour the vinegar plus 1 tablespoon ice water into it.
  • Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
  • Add to the mixture the remainding 1 tablespoon ice water, adding more if necessary, until you have a dough that holds together in a ball, but does not stick to your hands.
  • Roll the dough out on a floured surface. Place the crust into a greased 9" pie dish and prick the bottom several times with a fork.
  • For the Filling: Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
  • Add the boiling water and stir until sugar and salt dissolve.
  • Add the beaten eggs and milk and mix well. If you want a very boozy-tasting pie, add 1 1/2 teaspoon bourbon. Otherwise, add 1 1/2 teaspoon vanilla extract.
  • Mix in the pecans.
  • Spread 1/4 cup caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
  • Pour the filling into the crust and bake at 400 degrees F for 10 minutes and then reduce the heat to 350.
  • Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
  • Cool the pie for at least two hours. Before serving, drizzle about 1/4 cup more caramel on top. It helps to heat up the caramel for this step as well.