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Alex Guarnaschelli’s Bourbon Pecan Pie

Pecan Pie

Bourbon Pecan Pie

For the Filling
2 tablespoons unsalted butter, cold
¼ cup packed, plus 1 tablespoon, dark brown sugar
3 tablespoons granulated sugar
2 teaspoons kosher salt
Scant ¼ cup bourbon
2 tablespoons blackstrap molasses
½ cup light corn syrup
1 vanilla bean, split lengthwise, seeds scraped out
3 large egg yolks, lightly beaten
½ cup heavy cream
2½ cups pecans, toasted

For the Pie Crust
13 tablespoons (1½ sticks plus 1 tablespoon) unsalted butter, cubed and chilled
3 cups all-purpose flour, plus more for rolling the dough
1½ teaspoons kosher salt
1 tablespoon sugar
⅓ cup solid vegetable shortening, cold

Make the Pie Crust:
1. Preheat the oven to 350°F. Grease a 9-inch pie pan with 1 tablespoon of butter.
2. In the bowl of a food processor, pulse the flour, salt and sugar.
3. Sprinkle the remaining 12 tablespoons cubed butter and small spoonfuls of the shortening over the dry ingredients.
4. Pulse 10 to 12 times to blend. Pour in a scant ½ cup cold water and pulse just until the ingredients come together to form a dough. Do not over mix.
5. Roll the dough on a lightly floured flat surface. Use a rolling pin to roll it into a flat round about 10½ inches in diameter and ¼ inch thick. Roll the dough gently around the pin and unroll it over the prepared pie pan. Press the dough against the bottom and sides so it adheres to the pan.
6. Put a piece of parchment or foil on top of the pie dough and fill it with pie weights or dried beans. Bake until the crust is light golden brown, 12 to 15 minutes. Remove the weights and parchment, and bake until it is golden brown, another 5 to 8 minutes. Let the pie crust cool completely.
(Tip: To make a lemony pie crust, add the grated zest of one lemon with the sugar.)

Make the Filling:
1. Preheat the oven to 325°F.
2. Heat a small skillet over medium heat
and add the butter. Cook the butter until it melts and turns golden brown, 3 to 5 minutes,
and then immediately pour it into a large bowl to stop the cooking.
3. Whisk in the brown sugar, granulated sugar, salt, bourbon, molasses, corn syrup, vanilla seeds, egg yolks, heavy cream and pecans. Pour the filling into the pie crust.

Bake the Pie:
1. Put the pie pan in the oven and bake until the
top browns lightly, 40 to 45 minutes. To test for doneness, gently shake the edge of the pie
pan—the filling should be fairly solid.
2. Let the pie cool, at least slightly, before serving so the filling can finish setting.

Read Alex Guarnaschelli’s interview on Dessert, Wine and More!

Pecan photo by Johnny Miller (The Home Cook)

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