Bourbon Pecan Pie



  • One and one quarter cups all purpose flourWD-pie1
  • Two teaspoons sugar
  • One-eighth teaspoon salt
  • One-half cup cold butter (1 stick), diced
  • One large egg, lightly beaten
  • Flour, for rolling the dough


  • Five tablespoons unsalted butter
  • Two Tablespoons bourbon
  • One cup packed light brown sugar
  • Three quarters of a cup light corn syrup
  • One half a teaspoon fine salt
  • Two cups chopped toasted pecans
  • One to two tablespoons bourbon
  • Two teaspoons pure vanilla extract
  • Three eggs, lightly beaten


  1. Make the dough by hand: whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean sized bits of butter.
  2. Add the egg and stir the dough together with a fork or by hand in the bowl.
  3. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  4. On a lightly floured surface, roll the dough with a rolling pin into a 12 inch circle about 1/8 inch thick.
  5. Transfer the dough to a nine inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  6. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  7. While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about five minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth.Put the pie shell on a sheet pan and pour the filling into the hot crust.
  8. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly
    warm or room temperature.

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