Bourbon Pecan Pie
Bourbon Pecan Pie recipe
Yield
12 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The crust | |||
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
sweet, cold, cut up |
|
| 3 | tablespoons |
vegetable shortening
cold |
|
| 3 | tablespoons |
water
ice |
|
| The filling | |||
| 3 | large |
eggs
beaten |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
light corn syrup
|
|
| ½ | cup |
corn syrup, dark
|
|
| ⅓ | cup |
butter
melted unsalted |
|
| 2 | tablespoons |
bourbon whiskey
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The crust | |||
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
butter
sweet, cold, cut up |
|
| 45 | ml |
vegetable shortening
cold |
|
| 45 | ml |
water
ice |
|
| The filling | |||
| 3 | large |
eggs
beaten |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
light corn syrup
|
|
| 118 | ml |
corn syrup, dark
|
|
| 79 | ml |
butter
melted unsalted |
|
| 3E+1 | ml |
bourbon whiskey
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
pecans
chopped |
|
Directions
Crust - Place flour, sugar and salt in bowl of food processor.
Pulse just to combine. Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together.
Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
On a lighly floured surface, roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp edges.
Preheat oven 375℉ (190℃).
FILLING Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate.
Pour the filling over the pecans. Bake until set, about 35 to 40 minutes.
