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Ultimate Gooey Bourbon Pecan Pie

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A rich and gooey bourbon pecan pie with a perfectly flaky crust and toasted pecans, ideal for holidays and gatherings. This recipe blends classic flavors with a modern twist for a comforting, crowd-pleasing dessert.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup light corn syrup
  • 3/4 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons bourbon whiskey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, toasted

Instructions

  1. Prepare the crust: In a medium bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits.
  2. Add ice water gradually, one tablespoon at a time, stirring gently with a fork until dough just comes together. Form dough into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing it into place. Trim excess dough leaving about 1/2-inch overhang, then fold under and crimp edges. Chill crust while preparing filling.
  4. Toast the pecans on a baking sheet in a 350°F (175°C) oven for about 8 minutes until fragrant.
  5. Make the filling: In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, bourbon, vanilla, and salt until smooth and well combined.
  6. Arrange toasted pecans evenly on the bottom of the chilled crust. Pour the bourbon filling over the pecans.
  7. Place pie on a baking sheet and bake at 350°F (175°C) for 50-60 minutes. Cover crust edges with foil or pie shield after 30 minutes to prevent over-browning. The pie should be set around edges but slightly jiggly in the center.
  8. Cool the pie completely on a wire rack for at least 2 hours before slicing to allow the filling to set.

Notes

Keep butter cold when making crust for flakiness. Avoid overworking dough to prevent toughness. Chill dough before baking. Cover crust edges with foil or pie shield after 30 minutes to prevent burning. Cool pie completely before slicing for gooey filling. If center is too runny after cooling, bake at 325°F for 5-10 minutes to firm up. Brushing pecans with warmed honey before baking adds a glossy finish.

Nutrition

Keywords: pecan pie, bourbon pecan pie, gooey pecan pie, holiday dessert, homemade pie, bourbon dessert, easy pecan pie

Find it online: https://lunafeast.com/ultimate-gooey-bourbon-pecan-pie-recipe-easy-perfect-homemade-pie-guide/