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Ingredients
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Pie Crust
Filling
Serving
Method
Pie Crust
- 1
Make the Pie Crust
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
Roll Out the Crust
On a floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate, trimming any excess. Poke holes in the bottom with a fork and refrigerate while preparing the filling.
Filling
- 3
Preheat Oven
Preheat your oven to 350°F (175°C).
- 4
Prepare the Filling
In a large mixing bowl, whisk together the light corn syrup, granulated sugar, melted butter, eggs, vanilla extract, whiskey, and salt until well combined.
- 5
Add Pecans
Fold in the chopped pecans until evenly distributed in the filling mixture.
- 6
Assemble the Pie
Pour the pecan filling into the prepared pie crust, spreading it out evenly.
- 7
Bake the Pie
Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is golden brown. Allow to cool for at least 1 hour before serving.
Serving
- 8
Serve the Pie
Slice the cooled whiskey pecan pie and serve warm or at room temperature with a scoop of vanilla bean ice cream. Drizzle with caramel sauce before serving.
