Bourbon Pecan Pie
 
Prep time
Cook time
Total time
 
One of the greatest pecan pies you can make!
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
Filling
  • ¾ cup Turbinado or cane sugar
  • 1 ½ cups dark corn syrup
  • Dash of kosher salt
  • 1 ½ tsp. all-purpose flour
  • 3 large eggs
  • 1 ½ tsp. Vanilla paste
  • 3 tbsp. bourbon
  • 1 ½ tbsp. melted butter
  • 1 ¾ cups whole pecans
Crust:
  • 2 cups all purpose flour
  • 1 ½ sticks butter, very cold and cut into ¼ inch pieces
  • ¼ teaspoon salt
  • ¼ teaspoon cane sugar
  • ⅓ cup very cold water
Instructions
For the crust:
  1. Place the butter in the freezer for 15 minutes, then cut into small pieces. Return the butter to the freezer. Combine all the dry ingredients with a fork, then blend in butter with your hands or a pastry blender. When the dough starts to get crumbly, add the water a little at a time, mixing by hand. When the dough starts to hold together, stop adding water. Divide into 2 halves and refrigerate for 30 minutes or so. Do not over-handle!
For the filling:
  1. Roll out the dough and put into a 9” pie pan, crimping the edges.
  2. Using a mixer, combine the sugar, syrup, salt, flour and eggs. Mix well and stir in the remaining ingredients. Make sure to taste the whiskey to ensure it’s up to par! Pour the mixture into the pie shell (unbaked).
Cooking:
  1. Place the pie on a baking stone on a grill set to about 350°F. After bout 40 minutes, turn the pie half way to allow for even baking. Check the pie at about 1 hour or so, to ensure a toothpick inserted into the center comes out relatively but not perfectly clean. The pie should take from 1 hour to 1 ½ hours, depending on how steady the temperature holds. Remove the pie from the grill and allow it to set for 2-3 hours.
Recipe by livefire at http://livefireonline.com/2014/11/24/livefire-thanksgiving-blitz-day-3/