Bourbon Pecan Pie | Cooking with Curtis | Winn-Dixie

By cindyandmojo

Ingredients

• 1 2/3 cups Winn-Dixie all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt, divided
• 1 3/4 sticks (14 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, divided
• 1 cup packed light brown sugar
• 2/3 cup honey
• 1 tablespoon unsulfured molasses
• 3 tablespoons bourbon
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature
• 2 cups pecan halves and pieces, toasted, coarsely chopped
• 1 cup heavy cream, whipped to soft peaks

Details

Servings 1
Adapted from winndixie.com

Preparation

Step 1

Instructions:
To make the crust
In a food processor, combine the flour, granulated sugar, and 1/2 teaspoon of salt and pulse to blend. Add 1 stick (8 tablespoons) of butter and pulse until the butter is in pea-size pieces. Add 2 tablespoons of ice water, then pulse until moist clumps of dough form when the dough is squeezed together, adding more water if necessary. Form the dough into a disc, wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 375°F. Roll out the dough between two sheets of baking paper, rotating it as needed, until it is about 12 inches in diameter. Transfer the dough to a 9-inch-diameter pie dish that is 1 1/2-inches deep. Lightly press the dough into the bottom corners and sides of the dish. Trim the dough, leaving a 1-inch overhang. Fold the overhang under and crimp the edge. Freeze for 30 minutes, or until firm.
Line the frozen crust with parchment paper, leaving an overhang, and fill with dried beans or pie weights. Bake for about 20 minutes, or until the edges
are golden. Remove the beans and paper and bake for about 10 minutes, or until the bottom is pale golden. If the crust begins to puff, gently prick with a fork to allow any steam to escape.Meanwhile, to make the pie
In a saucepan, stir the remaining 3/4 stick (6 tablespoons) of butter over medium-low heat for 6 to 8 minutes, or until golden brown. Add the brown sugar, honey, molasses, bourbon, vanilla, and remaining 1/2 teaspoon of salt and whisk for 30 seconds. In a large bowl, whisk the eggs to blend. Slowly whisk the honey mixture into the eggs. Stir in the pecans.
Decrease the oven temperature to 275°F. Pour the warm pecan mixture into the hot pie crust. Bake for about 30 minutes, or until the edges are set and the center jiggles but is not liquid. Cool completely on a rack.
Cut the pie into wedges. Top with whipped cream and serve.

Make-Ahead
The dough can be made up to 1 day ahead, covered and refrigerated. Alternatively, it can be frozen for up to 1 month.