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Ingredients
THE CRUST
1 ¼ cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
4 tablespoons cold unsalted butter, cut in pieces
3 tablespoons cold vegetable shortening
3 tablespoons ice water
THE FILLING
3 eggs, beaten
1 cup sugar
½ cup light corn syrup
½ cup dark corn syrup
⅓ cup melted unsalted butter
2 tablespoon bourbon
½ teaspoon salt
1 cup chopped pecans
Preparation
- Step 1
To make the crust: Place flour, sugar and salt in the work bowl of a food processor. Pulse just to combine. Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
- Step 2
On a lightly floured surface, roll out dough to fit a 9-inch pie plate. Place dough in pie plate. Trim and crimp edges.
- Step 3
To make the filling, preheat oven to 375 degrees. Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate. Pour the filling over the pecans. Bake until set, about 35 to 40 minutes.
Private Notes
Comments
Add 2 egg yolks and 1/4 cup bourbon. It transforms a good pecan pie to an extraordinary one.
Add 2 egg yolks and 1/4 cup bourbon. It transforms a good pecan pie to an extraordinary one.
Hi! Just to be sure, you added an additional 2egg yolks? Also, did you prebake the crust before adding the filling? Thanks
Reduce sugar to ½ cup and double pecans to 2 cups
Made this pie to go along with our take out Thanksgiving dinner. It was pretty easy to make and was delicious. Everything you'd want from a pecan pie...thick but silky filling with a nice sturdy crust. Will definitely make it again next year! The only alteration I made was I used pecan halves rather than pieces.