Pecan Pie with Bourbon Whipped Cream
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INGREDIENTS CRUSTS
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup, 1 stick, unsalted butter, chilled and cubed
1/2 cup shortening, chilled
2 tablespoons water
1 tablespoon cider vinegar
1 large egg, lightly beatenPECAN FILLING
6 large eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups light corn syrup
1/4 pound unsalted butter, melted
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
4 cups pecan halvesBOURBON WHIPPED CREAM (OPTIONAL)
1 cup heavy cream
2 teaspoons confectioners' sugar
1 tablespoon bourbon
PREPARE THE PIE DOUGH: - In a food processor with blade attached, place the flour and salt and pulse 2 to 3 times to combine. Add butter and shortening and pulse until mixture resembles coarse meal - 6 or 7 pulses. Combine water and vinegar and add while pulsing, stopping as soon as the dough begins to come together. Remove dough and form into a ball. Divide dough in half and flatten each half into a disk. Wrap in plastic and refrigerate for 30 minutes.
PREPARE PIECRUSTS: - Preheat the oven to 400 degrees. Lightly flour 1 disk of dough and place it between 2 sheets of plastic wrap. Roll out a circle of dough about 12-inches in diameter and 1/4-inch thick. Remove top sheet of plastic and carefully transfer dough to a 10-inch pie pan. Remove the plastic wrap.
With a knife, trim edges; form scraps into a disk, wrap in plastic, and chill in freezer. Place the prepared pan in the freezer for 10 minutes. Repeat with remaining disk of dough. Fit a piece of parchment paper large enough to cover the entire crust into each pie pan. Fill with pie weights or dried beans and bake until golden brown - about 10 minutes.
PREPARE PIE FILLING: - In a mixing bowl, beat eggs with vanilla. Add corn syrup, butter, sugar, and salt and mix well. Place pecan halves, flat side down, along the bottom of the baked crusts until covered. For each pie, carefully pour 1/2 of the filling over the pecans and allow the pecans to float to the surface. Prepare Leaf Decorations, optional, see note below.
Place pies in the oven and lower temperature to 375 degrees. Bake 45 to 50 minutes until brown and bubbling. Cool pies on a rack completely before serving.
PREPARE BOURBON WHIPPED CREAM (OPTIONAL): - Beat or whisk the cream, sugar, and bourbon until soft peaks form. Transfer to a serving bowl and serve with pie, if desired.
Makes two 10-inch pies
NOTE: (OPTIONAL FOR PIE CRUST) - Make Leaf Decorations -
Roll out reserved piecrust scraps between layers of plastic wrap. Peel off one layer of plastic. With a small knife or a mini-cookie cutter, cut out 1-1/2-inch leaf shapes using all available dough scraps. Use the back of a knife and lightly press to create a vein pattern in each leaf. Paint the piecrust edge with the beaten egg and "glue" leaves onto piecrust. Lightly brush the tops of the leaves with egg as well.