Honey Bourbon Pecan Pie [New Recipe]
 
Prep time
Cook time
Total time
 
Try this twist on a classic American pecan pie this Thanksgiving. Honey replaces corn syrup and adds extra flavor, complimenting the sweet bourbon.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
All Butter Pie Crust
  • 8 ounces of unsalted butter
  • 2 cups of flour
  • ½ tsp salt
  • ice water, about ½ cup
Honey Bourbon Pecan Pie Filling
  • ½ cup dark honey, such as avocado blossom honey
  • ½ cup light honey, such as vanilla bean honey
  • ½ cup brown sugar
  • 3 T butter
  • 3 eggs
  • 3 T bourbon whiskey
  • 1-2 tsp vanilla extract
  • (optional) dash of cardamon bitters
  • 2 cups of raw pecan halves
Instructions
All Butter Pie Crust
  1. Cut the butter evenly into small pieces, place on a plate in the freezer, and chill for about 30 minutes. Put ice and cold water in a measuring cup and chill.
  2. Place flour and salt in the bowl of a Kitchen-Aid mixer. When butter is frozen, use paddle attachment with mixer on the very lowest setting, and drop butter in a few pieces at a time. Stay close by. When the chunks of butter are slightly larger than pea size, dribble in the ice water until dough does not appear dry and JUST begins to come together.
  3. Move the dough to a dry surface and push together with the heel of your hand. Try not to knead or overwork the dough, you want it to come together so you can roll it out. This dough can be used right away! This amount makes enough for a top and a bottom, or two bottom crusts. You will only need one half for the pecan pie. If you are not going to use it right away, double wrap it in plastic and refrigerate for 3-4 days or freeze for up to a month.
  4. After rolling out the crust and gently placing it in your pie dish, place it back in the refrigerator until it is ready to be filled.
Honey Bourbon Pecan Pie Filling
  1. Preheat oven to 375*.
  2. Place the honeys, brown sugar and 3 T of butter in a saucepan on medium heat. Tip: you will want a spatula to scrape all of the sticky honey out of your measuring cups. Heat, stirring occasionally, until butter and sugar and just melted. Take off heat and let cool to room temperature.
  3. Lightly beat eggs by hand. Add bourbon, vanilla and bitters. (Use the larger amount of vanilla extract if your honey doesn't have awesome flecks of vanilla already in it.)
  4. Once the honey mixture has cooled, gently stir it into the eggs and pecans, until just combined. Pour into the prepared, unbaked, half pie shell.
  5. Bake for 35-40 minutes, or until just set in the middle (meaning there is no jiggle when you wiggle.)
  6. Let cool completely.
Notes
For more photos of and tips on this crust and baking pies, see this post.
Recipe by Baby Bird's Farm and Cocina at http://babybirdsfarm.com/honey-bourbon-pecan-pie-new-recipe/