Bourbon Pecan Pie
“Bourbon Pecan Pie“, ’nuff said! It seems pecans are a favorite holiday nut. I know around The Orange Bee we like them in many ways, spiced, sugared, toasted, in cookies, cakes, breads and especially in this pie. My man Dan wouldn’t consider it a holiday without a Bourbon Pecan Pie.
It’s the subtle whiff and smack of bourbon that sets this pie apart. If you are the baker of this pie do not fail to take at least one good swig of bourbon as you make the pie!
At The Kentucky Bourbon Trail you can find out all about Bourbon and it’s roots. I’m thinking of taking a tour through the winding country roads and rolling green hills to explore bourbon makers such as Woodford Reserve (my man Dan’s favorite), Makers Mark, Jim Beam and why not check out Wild Turkey! Here is a bit of trivia with reference to bourbon and its history.
This pie is rich and addicting….beware and…Enjoy!
Ingredients
- Crust:
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon sugar
- 1/2 teaspoon coarse kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 teaspoons fresh lemon juice
- 6 tablespoons (or more) ice water
- Filling:
- 6 large eggs
- 1 cup (packed) dark brown sugar
- 1 cup (packed) golden brown sugar
- 1 1/3 cups light corn syrup
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup bourbon (such as Maker's Mark)
- 1 teaspoon coarse kosher salt
- 1 teaspoon finely grated lemon peel
- 4 cups (about 16 ounces) pecan halves, toasted, very coarsely chopped
Instructions
- 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.
I can’t wait to try this!
Let me know if you do and if you like it. One of these always disappears very quickly around here.
One of my all time favorite pies. Your crust looks beautiful.
Thank you Karen, I never feel like my crusts look as perfect as I’d like. The pie however is yummy! Are pecan pies popular in your neck of the woods?
I think your crust looks great. Pecan pie isn’t that popular in New England but I grew up on a ranch in Texas where we had a large pecan grove. I think pecan pie is the most popular pie in Texas. Yours really looks terrific.
I’ve got 3 pecan trees but none of them are mature enough to give me enough nuts to bake a pie with. I hope one day they will! New Englanders don’t know what they are missing!
I totally agree.
Pecans and bourbon in pie…just heavenly! The picture of this pie is really making me crave one of these. I just need the pecans! Beautiful pie. 🙂
Thank you! I say get some pecans and get busy! It’s very easy to make.
Oh my how Mark’s mother would have loved your post considering she was a good ole Kentucky Bourbon girl.
Awwww….maybe you can make one of these in her honor and have a little sip of that Kentucky bourbon while you’re at it!
Yum!
Yes mam it is! Easy to throw together too.
We did the tour and loved it. Especially me! This looks awesome.
Awww I want to go to Kentucky and do t his tour. Woodford Reserve is on my bar right now and we try to keep a bottle for it’s one of Dan’s favorites. Which one did you end up enjoying the most?
Your beautiful pie is picture perfect! I haven’t made a pecan pie in years and it would be a lovely change for Christmas dinner. I might be tempted to put a little whipped cream on top…sinful.
Sinful for sure but Oh So yummy! Pecan pie is kind of a staple around here for the holidays! Thanks for stopping by – I think you should try one for Christmas this year. You never know you just might start a new tradition!
Linda, Making this today from pecans from our own farm on the Keechi Creek. Skip has taken his 91 year old mom to pick them, she has shelled them, and now I’m baking them! She is making the pie crusts too! She is way too good at it for me to even think of trying to do better. But, I will make the filling and we are all going to enjoy it I’m sure! I’ll let you know. Hope you all have a sunny Christmas and enjoy your time together.
Well…how was that pie? So glad you made it – nice to have Skip’s mom do all the shelling and pie crusts!!