Ingredients
Crust
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 tsp white sugar
- 6 tbsp cold butter, cubed
- 4-6 tbsp ice cold water
Pie
- 3 cups chopped pecans
- 3 eggs
- 4 tbsp melted butter
- 1 cup brown sugar
- 3/4 cup dark corn syrup
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp cinnamon
- optional – 2 tbsp bourbon
Instructions
- In a food processor, add 3/4 cup flour, salt, and sugar. Pulse 2-3 times. Add in cubed butter and let processor run about 20-30 second until crumbly dough forms. Add in rest of flour and pulse 4-5 times until fine crumbles.
- Add dough to a large bowl and sprinkle 2 tbsp ice water on top. Using a spatula, press into dough and work the dough by pressing the crumbles together around the bowl, adding more water as needed until able to pinch dough and it holds together. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 2 hours or for 3 days.
- When ready to make pie, let dough rest for 5 minutes at room temperature. Lay out a piece of parchment paper and dust with flour. Using a floured rolling pin, roll dough out into 12 inch circle or until fits into pie dish with enough for the sides. Add flour when needed to prevent sticking.
- Carefully transfer pie crust to a greased pie dish by flipping parchment over dish and carefully peeling off. Gently press dough into dish and crimp any extra dough on the sides.
- Add pecans to bottom of unbaked pie.
- In a large bowl, whisk eggs. Add in melted butter, brown sugar, corn syrup, vanilla, salt, cinnamon and bourbon. Whisk until well combined. Pour over pecan mixture.
- Bake for 10 minutes at 425 and then reduce heat to 350 for 30-40 minutes. If it shakes a lot, add in more cooking time at 10 minute increments. You can always cover with foil if browning too much.
- Allow pie to cool for several hours before cutting into. Store at room temperature for 1-2 days or refrigerator for longer.
Category: dessert, holiday, fall
Method: oven
Cuisine: American
