Bourbon Pecan Pie
1 hr 15 mins
Resting: 3 hrs
4 hrs 45 mins
Rich sweet filling using toasted pecans. Makes 2, 9-inch crusts.
12⁄3 cups all-purpose flour mixed with 3⁄4 tsp. kosher salt
2⁄3 cup lard
3⁄4 tsp white vinegar
1 small egg
3⁄4 cup granulated sugar
11⁄2 cups dark corn syrup
1⁄2 tsp kosher salt
11⁄2 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 1⁄3 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.
Watch your cooking time. I started with 55 minutes and worked my way up. Time will depend on your oven. I like a little more crunch on top so I left the pie in the oven longer. Be careful not to overcook.
You may add 1 extra tablespoon of bourbon to this recipe for a stronger kick.
Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.