Bourbon Pecan Pie (without Corn Syrup)
Description
This gooey Bourbon Pecan Pie is the best pie for your holiday table! Made without corn syrup, this recipe gets its flavor from bourbon, maple syrup, molasses and vanilla. It's the most decadent pie you can make, and easy to assemble too!
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Ingredients
Crust
- 1 ½ cups (190g) all-purpose flour, spooned and leveled
- 1 tablespoon granulated sugar
- ½ teaspoon Kosher salt
- 6 tablespoons (84g) cold unsalted butter, cubed
- 4 tablespoons (42g) cold shortening, cubed
- 3 tablespoons ice water
- 2 tablespoons chilled bourbon
- 1 large egg white, beaten
Filling
- 1 cup (322g) + 1 tablespoon pure maple syrup, divided
- 1 cup packed (200g) dark brown sugar
- 2 tablespoons (50g) full-flavor molasses
- 4 tablespoons unsalted butter, cubed
- 3 tablespoons bourbon, divided
- 1 tablespoons (13g) pure vanilla extract
- ¾ teaspoon (3g) Kosher salt
- 3 large eggs, beaten
- 2 cups pecan halves, lightly toasted, divided
- whipped cream, for serving
Instructions
Crust
- Whisk together 1 ½ cups flour, 1 tablespoon sugar, and ½ teaspoon salt. Cut in 6 tablespoons butter and 4 tablespoons shortening, using a pastry cutter, until pea-sized.
- Combine 3 tablespoons water and 2 tablespoons bourbon, then stir into flour with a rubber spatula, lightly pressing, until dough holds together.
- Shape dough into a disk and wrap in plastic; chill at least 1 hour or overnight.
- Roll dough out on a lightly floured surface into a 13-inch circle; transfer to a 9-inch pie plate, pressing into bottom.
- Trim all but 1-inch overhang, fold edge under, and crimp. Prick bottom of crust with a fork; chill in refrigerator until firm, about 1 hour.
- Preheat oven to 400°F (204ºC) with rack in lowest position. Line crust with parchment paper, fill with dried beans or pie weights, and bake until crust is set, about 25 minutes; remove beans and parchment and brush bottom and sides of crust with egg white. Bake crust until golden, 10 minutes; let cool completely. Keep oven heated to 400°F (204ºC).
Filling
- Whisk together 1 cup maple syrup, 1 cup brown sugar, and 2 tablespoons molasses in a saucepan over medium heat. Cook filling, stirring frequently, until sugar dissolves, about 3 minutes; let cool 5 minutes.
- Whisk in 4 tablespoons butter, 2 tablespoons bourbon, 1 tablespoon vanilla, and ¾ teaspoon salt. Slowly whisk in eggs until incorporated. Roughly chop 1 cup pecans and add to filling; pour into prepared crust. Toss remaining 1 cup pecans with remaining 1 tablespoon maple syrup and 1 tablespoon bourbon, then arrange over top of pie. Transfer pie to oven and decrease temperature to 325°F (162ºC).
- Bake pie until filling is set and center is slightly jiggly, 60–65 minutes. Transfer pie to a rack and let cool completely, 4–5 hours. Serve pie with ice cream.
Notes
I originally developed this recipe for Cuisine at Home magazine.
3 Ways to Store Pie Dough:
- You can prep the pie dough in advance in a few different ways. Make the pie dough, from it into a disk, wrap it in plastic wrap and refrigerate for up to 3 days.
- For longer storage, store the dough disk in the freezer for up to 2 months.
- Alternatively, you can line your pie plate with the pie dough, freeze until solid then double wrap in plastic wrap and freeze for up to 1 month.
Nutrition
Serving: 1sliceCalories: 465kcalCarbohydrates: 52gProtein: 5gFat: 27gSaturated Fat: 8gCholesterol: 72mgSodium: 226mgFiber: 2gSugar: 40g
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