Bourbon Pecan Pie Cooled Before Slicing

Bourbon Pecan Pie Cooled Before Slicing is filed under Pies and tarts and built around unsalted butter, dark brown sugar packed, and kosher salt. Plan on 12 people.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 6 tablespoons unsalted butter
• 1 cup dark brown sugar packed
• 1 teaspoon kosher salt
• 3 whole eggs
• ¾ cup light corn syrup
• 1 tablespoon vanilla extract
• 2 cups pecans toasted and chopped
• 2 tablespoons Bourbon
• 1 Single Pie Crust store-bought or homemade

How the cooking goes

Par Bake Crust

1. Warm the oven to 350°F.
2. Roll chilled pie dough to a little less than ¼ inch thick. Place in pie dish 9-9.5”. Chill completely, approximately 30-45 minutes.
3. Trim any excess dough that hangs over the edge more than ½ inch. Roll under and crimp decoratively. Chill completely.
4. Line with parchment, fill with baking beans or pie weights, bake 15 minutes before removing the parchment and weights. Continue baking until the bottom is deep gold.

Make Pie Filling

1. Prepare filling while crust is resting prior to baking. In a medium bowl melt butter then whisk in sugar and salt. Add eggs. Whisk to incorporate.
2. Whisk in syrup, vanilla, and bourbon.
3. Cook over a double boiler (a bowl set over a pot filled with simmering water) until 130°F. Add nuts.
4. Pour into prepared, par-baked crust.
5. Oven-bake at 275° until done. Approximately 40 minutes.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Cherry Pie in a Pastry Shell and Mixed Berry Pie Cooled Before Slicing.