Bourbon Pecan Pie
Because pecan pie tastes better with a little booze.
Total: 1 hour
for the crust:
3/4 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
7 tablespoons unsalted butter, chilled
3-4 tablespoons ice water
for pie filling:
5 ounces sugar
8.5 ounces dark corn syrup
3 ounces melted butter
1.5 ounce bourbon (the cheap stuff!)
in each unbaked pie shell:
3.5 ounces chocolate chips on bottom (melt onto pie crust before proceeding)
7 ounces pecans, on top
21 ounces filling, poured over
1. 1. To make the dough, whisk together your flour, sugar, and salt. Cube the butter, and add it into your flour mixture, then use your hands to cut the butter into the flour, until pea-sized crumbs form, but still leaving a few pieces of visible butter (it doesn't have to be perfect). Add your water, a tablespoon at a time, until the dough will come together into a ball without being wet. Wrap in plastic wrap, shape into a disk, and chill for at least 3 hours.
2. When you're ready to bake, preheat your oven to 350° degrees F. Roll out your pie crust on a generously floured work surface, and place it in your 8-inch pie tin, crimping the edges and cutting off any excess. Place in the freezer for 10 minutes or so while you prepare your filling.
3. Whisk eggs, yolks, and sugar together until combined and smooth. Add remaining ingredients and whisk again until smooth. Pour into pie shell.
4. Bake the pie at 325° F for 45 min, or until puffed and set.