Warm Homemade Bourbon Pecan Pie Recipe
Make Warm Homemade Bourbon Pecan Pie Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Crust
Filling
Finish
Method
Pie Crust
- 1
Make dough
In a large bowl combine 1.25 cups all-purpose flour, 0.5 tsp granulated sugar, and 0.25 tsp fine salt. Add 0.5 cup cold unsalted butter cubes and 0.25 cup cold shortening (if using). Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces.
- 2
Add water and rest
Sprinkle 3 tablespoons ice water over the mixture, tossing with a fork after each addition, until dough just comes together when pressed (add up to 1 additional tablespoon if too dry). Gather dough into a disc, wrap in plastic, and refrigerate at least 30 minutes (or up to 2 days).
- 3
Roll and blind bake
Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle and fit into a 9-inch pie dish, trim and crimp the edges. Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 5–8 minutes more until crust just begins to brown. Reduce oven temperature to 350°F (175°C) for filling.
Filling
- 4
Prepare filling mixture
In a medium bowl whisk together 3 large eggs until blended. Whisk in 1 cup packed light brown sugar, 0.5 cup light corn syrup, and 0.25 cup pure maple syrup (if using). Slowly whisk in 0.5 cup melted unsalted butter until fully incorporated. Whisk in 3 tablespoons bourbon, 1 teaspoon pure vanilla extract, and 0.25 teaspoon fine salt until smooth.
- 5
- 6
Bake pie
Place pie on a rimmed baking sheet and bake at 350°F (175°C) for 45–55 minutes. The pie is done when the filling is set around the edges but still slightly jiggly in the center (it will continue to set as it cools) and the top is golden. If crust or pecans brown too quickly, tent loosely with foil after 30 minutes.
- 7
Cool
Remove the pie from oven and cool on a wire rack for at least 2 hours to finish setting. For a warm serving, allow to cool 30–45 minutes (still warm but not loose) or rewarm slices before serving (see Finish).
Finish
- 8
Warm cream and serve
Gently warm 1/2 cup heavy cream in a small saucepan until steaming (do not boil). Optionally drizzle a tablespoon or two of warm cream over individual slices to make them extra rich. Serve slices warm with vanilla ice cream scoops alongside, and additional bourbon-spritz if desired (spritz = 1/2 teaspoon bourbon per slice).
- 9
Storage
Store any leftover pie covered in the refrigerator for up to 3 days. Rewarm individual slices in a 300°F (150°C) oven for 8–10 minutes, or microwave 20–30 seconds for a warm portion.