Bourbon Pecan Pie
This gooey pecan pie tastes of dark caramel, toasty nuts, and a hint of bourbon.
Ingredients
Pie Crust
- 2 Cups All-Purpose Flour
- 1/3 Cups Light Brown Sugar Packed
- 3/4 tsp Fine Sea Salt
- 1 Stick Unsalted Butter Plus 7 Tablespoons
Filling
- 2/3 Cups Granulated Sugar
- 2/3 Cups Light Brown Sugar Packed
- 1 tsp Fine Sea Salt
- 4 Ea Large Eggs At room temp
- 1 Cup Dark Corn Syrup
- 2 Tbsp Jim Beam Bourbon
- 2 Tbsp Unsalted Butter Melted
- 1 1/2 tsp Pure Vanilla Extract
- 4 Cups Unsalted Pecan Halves
Instructions
Pie Crust
- Whisk flour in a bowl with brown sugar and salt until well combined and no sugar clumps remain. Stir in butter until dough comes together into a ball.
- Transfer dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press dough over bottom and up side of plate to rim. Pinch together and lightly press down edge to create a simple, slightly rounded crust secured to rim of pie plate.
- Refrigerate, uncovered, until firm, about 25 to 30 minutes.
Filling
- Preheat oven to 350°F. Whisk both sugars in a bowl with salt and eggs until smooth, then whisk in corn syrup. Add bourbon, butter, and vanilla.
- Roughly chop half of the pecans; stir into sugar mixture with the remaining pecan halves.
- Pour filling into chilled crust and transfer pie to a foil-lined baking sheet.
- Cover loosely with foil and bake until filling is nearly set and a thermometer inserted in the center registers 200°F, about 2 hours
- Transfer pie to a rack and let cool completely about 3 hours before serving.
Nutrition
Serving: 8gCalories: 884kcalCarbohydrates: 107gProtein: 8gFat: 50gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 40mgSodium: 586mgPotassium: 298mgFiber: 6gSugar: 79gVitamin A: 471IUVitamin C: 1mgCalcium: 75mgIron: 3mg
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