“Bourbon Pecan Pie“, ’nuff said! It seems pecans are a favorite holiday nut. I know around The Orange Bee we like them in many ways, spiced, sugared, toasted, in cookies, cakes, breads and especially in this pie. My man Dan wouldn’t consider it a holiday without a Bourbon Pecan Pie. It’s the subtle whiff and smack of bourbon that sets this pie apart. If you are the baker of this pie do not fail to take at least one good swig of bourbon as you make the pie!
At The Kentucky Bourbon Trail you can find out all about Bourbon and it’s roots. I’m thinking of taking a tour through the winding country roads and rolling green hills to explore bourbon makers such as Woodford Reserve (my man Dan’s favorite), Makers Mark, Jim Beam and why not check out Wild Turkey! Here is a bit of trivia with reference to bourbon and its history.
This pie is rich and addicting….beware and…Enjoy!
Bourbon Pecan Pie
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon sugar
- 1/2 teaspoon coarse kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 teaspoons fresh lemon juice
- 6 tablespoons (or more) ice water
- 6 large eggs
- 1 cup (packed) dark brown sugar
- 1 cup (packed) golden brown sugar
- 1 1/3 cups light corn syrup
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup bourbon (such as Maker’s Mark)
- 1 teaspoon coarse kosher salt
- 1 teaspoon finely grated lemon peel
- 4 cups (about 16 ounces) pecan halves, toasted, very coarsely chopped
- For crust:
Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours. DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using.
Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling.
Position rack in center of oven and preheat to 350°F. Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts.
Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil; store at room temperature.