Jan 31, 2016

Bourbon Pecan Pie


For the Crust

2½ cup all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cut into cubes
3 to 6 tbsp ice water

For Pecan Filling

1 cup dark brown sugar, packed
3 eggs
¾ cup light corn syrup
4 tbsp butter, melted
½ tsp salt
1 tsp orange zest
1 tbsp bourbon

For Bourbon Whipped Cream

2 cups whipping cream
2 tbsp icing sugar
1 tbsp bourbon
2 to 3 cups pecan halves

  • Place the butter in the freezer for 20 minutes.
  • Add the flour, salt and sugar to a food processor and pulse a couple times.
  • Add the butter to the food processor and pulse for about 30 seconds to a minute until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
  • Remove the dough from the food processor and place it over your working surface. Form the dough into a flat disc, cover in plastic wrap and refrigerate for at least 30 minutes up to 2 days before using.
  • Preheat oven to 350 F degrees.
  • Spread the pecans evenly on a baking sheet and place them in the oven. Toast the pecans for about 5 minutes, but as soon as you smell them, take them out.
  • In the meantime, take out the dough from the fridge, if you've left it in the refrigerator longer than 30 minutes take it out 15 minutes before using so that it becomes malleable, and roll it out so that it's about 14 to 15 inches in diameter. Place and arrange the dough into a 9" pie plate and pinch the dough between thumb and forefinger to crimp the edge of the pie crust.
  • Place a piece of parchment paper, that's bigger than the surface of the pie and place it over the dough. Add pie weights or dry beans on top of the parchment paper, and bake for about 15 minutes.
  • In the meantime make the filling. Take about half of the toasted pecans and chop roughly.
  • Add the eggs and brown sugar to the bowl of your mixer and mix those together for a minute. Add the corn syrup, melted butter, salt, orange zest and bourbon to the mixer and mix for another minute until everything is well incorporated. Stir in the chopped pecans.
  • Once the pie crust is done, carefully remove the weights from the crust by pulling up the ends of the parchment paper. If you're using dry beans don't throw them out, reuse them next time you're making pie. Let the pie crust cool slightly, for about 5 minutes.
  • Pour the pie filling over the pie crust and arrange the rest of the toasted pecans over the top of the pie filling.
  • Place in the oven and bake for about 50 to 55 minutes, until it puffs up and if you jiggle it there's no wiggle to it.
  • In the meantime make the bourbon whipped cream by adding the whipping cream, icing sugar and bourbon to the bowl of your mixer and mix until soft peaks form.
  • Let the pie cool completely before slicing into it.
  • Serve with a dollop of the bourbon whipped cream.

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