Traditional pecan pie doesn’t hold a candle to this version. A hint of bourbon and orange zest and a decorative maple leaf piecrust take this Bourbon Old-Fashioned Pecan Pie to the next level.
Bourbon Old-Fashioned Pecan Pie
Makes 1 (9-inch) pie
Ingredients
- ½ Piecrust Dough (recipe follows)
- 1 cup firmly packed light brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ½ cup light corn syrup
- ½ cup cane syrup
- ⅓ cup unsalted butter, melted
- 3 large eggs, lightly beaten
- 3 tablespoons bourbon,* divided
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped toasted pecans
- ½ cup chopped raisins
- ½ cup chopped dates
- ½ cup heavy whipping cream
- 2 tablespoons granulated sugar
- Garnish: orange zest or candied orange
Instructions
- Preheat oven to 375°.
- On a lightly floured surface, roll Piecrust Dough into 14-inch circle. Transfer to a 9-inch cast-iron pie plate, pressing into bottom and up sides. Trim excess to ½-inch overhang. Reserve dough scraps for decoration, if desired (see Kitchen Tip). Fold edges under and crimp. Freeze until firm, about 15 minutes.
- In a large bowl, whisk together brown sugar, flour, cinnamon, salt, and nutmeg. Add corn syrup, cane syrup, and melted butter, whisking until combined. Whisk in eggs, 2 tablespoons bourbon, orange zest, and vanilla, until well combined. Fold in pecans, raisins, and dates. Pour into prepared crust.
- Bake in lower third of oven for 15 minutes. Reduce oven temperature to 300°.
- Bake until set and an instant-read thermometer inserted in center registers 200°, 1 hour and 20 minutes to 1 hour and 35 minutes more, covering with foil to prevent excess browning. Let cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream, granulated sugar, and remaining 1 tablespoon bourbon until medium peaks form.
- Top pie with whipped cream. Garnish with orange zest, if desired. Serve immediately.
Notes
[i]*We used Maker’s Mark Bourbon Whiskey.[/i]
Piecrust Dough
Makes 2 (9-inch) piecrusts
Ingredients
- 3½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 cup cold unsalted butter, cubed
- 10 to 12 tablespoons ice water
Instructions
- In the work bowl of a food processor, add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, and pulse just until dough comes together.
- Divide dough in half and shape each portion into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Notes
[b]KITCHEN TIP[/b][br][i]To make decorative piecrust leaves: While dough is chilling, roll out reserved dough scraps. Using a small 1-inch leaf-shaped cookie cutter, cut out pieces and place on a baking sheet. Bake at 375° until golden, about 5 to 6 minutes, and set aside. Once pie has cooled, arrange leaves as desired around edges of baked pie.[/i]