Bourbon Pecan Pie

Makes 25 cm/10 inch Pie

Ingredients

• For the pie crust

  • 1 recipe of All Butter Pie Crust

• For the filling

  • 65 gr unsalted butter, melted

  • 200 ml golden syrup or dark corn syrup

  • 30 ml maple syrup

  • 30 gr light brown sugar

  • Pinch of salt

  • 1 tsp vanilla extract or paste

  • 30 ml Bourbon

  • 3 large eggs

  • 200 gr raw pecans, roughly chopped

  • 100 gr raw pecan halves

• Equipment

  • 25 cm/10 inch pie dish

Instructions

1. For the pie crust, prepare and roll the pie crust according to instructions. Roll the dough into a 30 cm/12 inch circle. To line the pie dish with the dough, gently roll the dough to the rolling pin and roll it back into the pie dish. To fully cover the bottom and the edges, gently lift up the dough from one side and let it drop to the bottom by gently pressing it with your hands. Continue with the rest of the dough. Cut the excess dough but leave 2 cm/0.75 inch of dough on the edge. Fold the excess dough under itself. You can crimp the edge as you wish. Prick the bottom with a fork. Transfer the pie dish to the fridge and let it chill for 30 minutes.

2. Preheat to oven to 180°C/350°F.

3. For the filling, in a large bowl whisk melted butter, golden/dark syrup, maple syrup, brown sugar, vanilla, Bourbon, and eggs. Add chopped pecans and fully combine. Transfer to the pie dish and decorate the top with the rest of the pecan halves.

4. Bake the pie for 40-50 minutes or until it's set. Leave it to completely cool. Enjoy with whipped cream or with a scoop of vanilla ice cream!