Pecan-Bourbon Pie
Pecan-Bourbon Pie is a dessert that serves 20. For $1.19 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 430 calories, 5g of protein, and 22g of fat. This recipe from Epicurious requires ice water, unsalted butter, pecan, and golden brown sugar. A couple people made this recipe, and 58 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 34%. Try Bourbon-Orange Pecan Pie with Bourbon Cream, Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting, and Bourbon Pecan Pie with Pecan Crust for similar recipes.
Servings: 20
Ingredients:
2 cups all purpose flour
1/4 cup bourbon (such as Maker's Mark)
1/2 cup cake flour
1 teaspoon coarse kosher salt
1 1/3 cups light corn syrup
1 cup (packed) dark brown sugar
6 large eggs
1 cup (packed) golden brown sugar
6 tablespoons (or more) ice water
2 teaspoons fresh lemon juice
4 cups (about 16 ounces) pecan halves, toasted, very coarsely chopped
1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, melted
Equipment:
pie form
oven
whisk
bowl
aluminum foil
Cooking instruction summary:
Preparation For crust: Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours. DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using. Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling. For filling: Position rack in center of oven and preheat to 350°F. Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts. Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil; store at room temperature.
Step by step:
For crust
1. Blend both flours, sugar, and salt in processor.
2. Add butter; pulse until mixture resembles coarse meal.
3. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours. DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using.
4. Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick.
5. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling.
For filling
1. Position rack in center of oven and preheat to 350°F.
2. Whisk eggs in large bowl.
3. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts.
4. Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil; store at room temperature.
Nutrition Information:
covered percent of daily need
