Bourbon Pecan Pie

A throwback recipe from The Fearrington House in Pittsboro

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Servings: 6

Put your new baking savvy to the test with this homemade pecan pie. This one fits the bill for a holiday spread, especially when decked out with whipped cream and/or some sort of toffee-butter-pecan ice cream. (No judgement if you go for both!) If the DIY crust seem daunting, a frozen, premade crust works, too.

Ingredients

1 cup plus 1 tablespoon flour

Pinch of salt

½ stick butter

2 tablespoons vegetable shortening

¼ cup cold water

3 eggs

½ teaspoon salt

1 cup Karo syrup, light

1 cup sugar

1 tablespoon bourbon

1 cup pecans, chopped

1 cup pecan halves

Directions

For the pastry, add the shortening/butter to the flour/salt, and work the mixture with fingertips until it resembles cornflakes. Blend in water until all ingredients can be worked into a ball. Chill for at least 30 minutes. Roll out dough and fit into a 9-inch pie pan. Layer with parchment or a paper coffee filter and then add pie weights (or dried beans, rice, corn kernels…) until the pie is ⅔ full (to keep the sides from collapsing). Bake at 425 degrees for 5 minutes. Remove from oven and lower temperature to 350 degrees.
Mix all remaining ingredients except for the pecan halves for the filling and pour into the shell. Arrange the pecan halves on top. Bake for 45 to 60 minutes or until the pie is firm to the touch. After the first 15–20 minutes, you may want to cover the top of the pie with foil to ensure that the pecans on top do not burn.
Serve with freshly whipped cream or ice cream.

Recipe Courtesy Of

The Fearrington House