#Bourbon pecan tart recipe full#

Fry up some bacon, chop it, and sprinkle it over top of the pie before serving for a maple bacon bourbon pecan pie that's sweet and salty perfection!.Replace half or all of the pecans with walnuts.Add ½ cup of semi-sweet chocolate chips to the filling for a chocolate bourbon pecan pie version.Note that the flavor profile will not be the same, as store-bought versions lack quite a bit of flavor. A frozen or store-bought pie crust can also be used.

#Bourbon pecan tart recipe full#

See recipe card for full ingredients list and quantities. Because the taste really comes through, use a bourbon that you enjoy drinking. Use a bourbon whiskey rather than an Irish whiskey. Don't skimp on this ingredient, and get the most flavorful product you can find. I highly suggest using dark brown for a better depth of flavor, but light brown sugar can also be used. Because this recipe does not use corn syrup, a thickening agent is required to get the correct texture of the pie. I like to use pecan halves, but you can also use chopped pecans. You'll need unsalted butter, all-purpose flour, and salt to make this. Dutch Caramel Apple Pie with Crumb Topping.Apple Butter Pie with Cinnamon Whipped Cream.Here are some other Thanksgiving pie recipes to consider to use up the additional disc of dough: I definitely consider this maple bourbon pecan pie to be the perfect Thanksgiving pie! The pie crust recipe will make two dough discs, but you only need one. The addition of maple syrup and bourbon help to cut through the sweetness of the pie, making it perfectly balanced. This pie is anything but that, and certainly not one-note. Not overly sweet - a lot of pecan pies can be sickly sweet, especially with the addition of corn syrup. While some pecan pies can be overly gooey, this one has a perfect layer of each, lending to the perfect bite each time. Texture - a tender, yet flaky pie crust encases a perfectly gooey filling, stuffed with the slight crunch from the pecans. Paired with the all-butter pie crust and dark brown sugar in the filling, it has the flavors of caramel, vanilla, and buttery goodness strewn throughout. Why You'll Love This Recipeįlavor - this pecan pie is extra flavorful from the maple syrup and ends with a hint of bourbon flavor. Not overly sweet like many other pecan pies, this pie is perfectly balanced in flavor and texture. Carefully slide the tart pan bottom onto a serving plate.This gooey bourbon pecan pie is sweetened with maple syrup, has no corn syrup in the filling, and has background notes of bourbon without being overpowering. Transfer to a wire rack, let cool for 10 minutes then remove the pan sides and let cool completely. Pour the filling into the prepared tart shell.īake until a knife inserted near the center comes out clean, 45 to 50 minutes. Add the molasses, butter and bourbon and beat until thoroughly combined. To make the filling, in a bowl, using an electric mixer on medium speed, beat together the eggs, sugar, salt and cinnamon until smooth. Press the pastry gently into the bottom and sides of the pan, then roll the pin across the top of the pan, trimming off the excess dough. Roll the round loosely around the pin, then carefully unroll it over the top of a 9-inch (23-cm) tart pan with a removable bottom, allowing the excess to drape over the sides. On a lightly floured work surface, roll out the dough into a round 12 inches (30 cm) in diameter and 1/8 inch (3 mm) thick.

Shape the dough into a disk 3/4 inch (2 cm) thick, wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight. The dough will appear rather loose but should hold together when pressed between your fingers. Sprinkle the ice water over the surface and pulse 7 more times. Pulse 10 times, or until the mixture resembles coarse meal. Cut the butter into 8 pieces and distribute the pieces evenly over the flour. To make the pastry, in a food processor, combine the flour and salt and pulse briefly to blend. (1 stick) (4 oz./125 g) chilled unsalted butter A shot of bourbon is added for good measure.ġ 1/2 cups (7 1/2 oz./235 g) all-purpose flourĨ Tbs. Here it is transformed into a buttery tart that requires less sugar than the original but preserves the crisp top layer of nuts. Gooey and sticky sweet, pecan pie is the quintessential Southern dessert.