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    Pecan: Bourbon Pecan Pie


    Source of Recipe


    Ruth Burkhar

    List of Ingredients




    -----crust-----
    1 1/4 cups all purpose flour
    1 teaspoon salt
    4 tablespoons sweet butter; cold cut up
    3 tablespoons shortening cold
    3 tablespoons water iced

    -----filling-----
    3 eggs beaten
    1 cup sugar
    1/2 cup light corn syrup
    1/2 cup dark corn syrup
    1/3 cup unsalted butter melted
    2 tablespoons bourbon
    1/2 teaspoon salt
    1 cup pecans chopped

    Recipe




    CRUST: Place flour, sugar and salt in bowl of food processor. Pulse just to combine. Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes. On a lighly floured surface, roll out dough to fit a 9" plate. Place dough in plate and trim, crimp edges. Preheat oven 375¼.

    FILLING: Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate. Pour the filling over the pecans. Bake until set, about 35-40 minutes.

 

 

 

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