Bourbon Pecan Pie
Piecrust
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 3/4 teaspoon fine sea salt
- 1 stick plus 7 tablespoons unsalted butter, melted and cooled for 20 minutes
Filling
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 teaspoon fine sea salt
- 4 large eggs, at room temperature
- 1 cup dark corn syrup
- 2 tablespoons bourbon
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- 4 cups unsalted pecan halves
Directions:
Make the piecrust
- Whisk flour in a bowl with brown sugar and salt until well combined and no sugar clumps remain. Stir in butter until dough comes together into a ball. Transfer dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press dough over bottom and up side of plate to rim. Pinch together and lightly press down the edge to create a simple, slightly rounded crust secured to the rim of the pie plate. Refrigerate, uncovered, until firm, about 25 to 30 minutes.
Make the filling
- Meanwhile, preheat the oven to 350°F. Whisk both sugars in a bowl with salt and eggs until smooth, then whisk in corn syrup. Add bourbon, butter, and vanilla. Roughly chop half of the pecans; stir into sugar mixture with the remaining pecan halves.
- Pour filling into a chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake until filling is nearly set and an instant-read thermometer inserted in the center registers 200°F, about 2 to 2 hours 10 minutes. Transfer pie to a rack and let cool completely for about 3 hours before serving.
