Bourbon Pecan Pie
Ingredients:
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cut into small cubes
1/4 cup granulated sugar
1/4 teaspoon salt
3-4 tablespoons ice water
For the Bourbon Pecan Filling:
1 cup granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter, melted
4 large eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves
Instructions:
For the Pie Crust:
Prepare Pie Crust:
In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Add Ice Water:
Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Roll Out Crust:
On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish, trim any excess, and crimp the edges. Place it in the refrigerator while you prepare the filling.
For the Bourbon Pecan Filling:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Filling:
In a large bowl, whisk together sugar, corn syrup, melted butter, beaten eggs, bourbon, vanilla extract, and salt until well combined.
Add Pecans:
Stir in the pecan halves until evenly coated with the filling.
Assembling and Baking:
Pour Filling Into Crust:
Pour the bourbon pecan filling into the prepared pie crust.
Bake:
Bake in the preheated oven for 45-50 minutes or until the center is set. The pie may still be slightly jiggly, but it will continue to set as it cools.
Cool:
Allow the pie to cool completely on a wire rack.
Serve:
Once cooled, slice and serve your Bourbon Pecan Pie. Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy the rich, nutty, and slightly boozy flavors of this Bourbon Pecan Pie! It's a perfect dessert for holiday gatherings or special occasions.