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Bourbon Pecan Pie

3 Servings
————————-THE CRUST——————————
1 1/4 c Flour;all purpose
1 ts Salt
4 tb Butter;sweet,cold&cut up
3 tb Shortening; cold
3 tb Water; ice

————————THE FILLING—————————–
3 Eggs; beaten
1 c Sugar
1/2 c Light corn syrup
1/2 c Dark corn syrup
1/3 c Butter; melted unsalted
2 tb Bourbon
1/2 ts Salt
1 c Pecans; chopped

1. Crust - Place flour, sugar and salt in bowl of food processor.
Pulse just to combine. Add butter and shortening. Pulse until
mixture resembles coarse meal. With machine running, slowly pour in
water. Process just until mixture begins to come together. Gently
press dough into a ball. Wrap in plastic and refrigerate for 30
minutes. 2. On a lighly floured surface, roll out dough to fit a 9
in. plate. Place dough in plate and trim, crimp edges. 3. Preheat
oven 375 degrees. 4.FILLING Whisk together the eggs, sugar, corn
syrups, butter, bourbon and salt. Place the pecans in the bottom of
the pie plate. Pour the filling over the pecans. Bake until set,
about 35-40 minutes. Randy Rigg

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This entry was posted on Tuesday, November 13th, 2007 @ 2:05 pm on the category Desserts, Holiday. You can follow any responses to this entry through the RSS 2.0 You can leave a response, or trackback from your own site.

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2 Comments


  1. savage says:

    Have tried up to 1/4 cup bourbon–still no flavor, afraid going to 1/2 cup would thin too much any suggestiions?

    ↓ Quote | Posted March 2, 2008, 4:02 pm

  2. Justin says:

    Hi. Maybe try 1/3 cup that may work better.

    ↓ Quote | Posted March 2, 2008, 4:22 pm

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