Nothing says “holiday” like pecan pie. The taste of rich flakey crust, a gooey, sweet pecan filling with a touch of bourbon brings back childhood memories. Maybe not the bourbon part, but you get the idea. It’s a fairly easy pie to make and a big hit with family and friends.
For the crust, I used a recipe that is super close to the crust my Nana used to make. The difference is the egg. I don’t remember her ever adding an egg. This recipe is by Georgia Chef Hilary White, co-owner of The Hil in Serenbe. It’s been a fool-proof crust for me for the last year. Not that Nana’s recipe isn’t close to perfection but, I don’t know, maybe it’s the egg. This recipe makes two 9-inch crusts but I used all of the dough in my pecan pie.
Once you’ve made your pie filling, use pecan halves to make a design on top. I like to start with a cross in the middle and continue to add…like cutting a pizza. You can also start with a circle around the pie’s edge and continue in a circle (spiral) until you reach the middle. Just make sure you have extras on hand. The two cups in the recipe will be in the filling. You do not have to make a design. That’s just something extra.
I used local Georgia grown pecans. Check your own local growers. There are many types of pecans and flavors.
Hang on to any leftover dough. If you have leftover filling, you can make a mini-pie and get a taste before the family gathering. Pie dish sizes vary so I usually have extra.
Nothing like getting together with friends and family for homemade pie and hot coffee.
I could hardly contain myself during this shoot, and yes, I ate this piece when it was over.
Yummy goodness! Great with ice cream, too.
Bourbon Pecan Pie
- Large mixing bowl
- Measuring cup
- Rubber spatula
- Rolling pin
- 9-inch pie plate
- 1 Toothpick
- 1⅔ cups all-purpose flour mixed with ¾ tsp. kosher salt
- ⅔ cup lard
- ¾ tsp white vinegar
- 1 small egg
- ¾ cup granulated sugar
- 1½ cups dark corn syrup
- ½ tsp kosher salt
- 1½ tsp all-purpose flour
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp bourbon
- 1 tbsp unsalted butter softened
- 2 cups pecans coarsely chopped
- 1 extra egg for crust wash
- Place flour and salt in bowl, cut in lard until mixture resembles small peas. I use my hands.
- Combine vinegar and egg in a measuring cup, then add water to bring the amount up to ⅓ cup. Stir.
- Slowly add liquid to the flour mixture, forming dough. Do not overwork.
- Remove from bowl, halve, and pat into disks.
- If not using immediately, cover with plastic and chill.
- After making the pie filling, roll out the dough with a rolling pin, trim, then pinch the edges. Use a fork for added design.
- Preheat oven to 350° F.
- Combine sugar, dark corn syrup, salt, flour, and eggs.
- Then, add vanilla, bourbon and butter. Mix well.
- Fold in chopped pecans.
- Let the pecans marinate in the mixture while you prepare your crust dough.
- Pour filling into the unbaked pie shell. Bake as is or arrange halved pecans to form a design on top.
- Place pie on a baking sheet to avoid spillage in the oven. Wash the crust with an egg before baking.
- Bake for 1 hour and 15 minutes.
- Pie is ready when toothpick in center comes out somewhat clean.
- Remove from oven and place on a rack to cool.
- Let pie rest for 3 hours.