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Bourbon Pecan Pie - NY Times

Author/Submitted by:
Servings: 8
Categories: Alcohol / Crust-Pie / Desserts / Pies & Pastries


1 1/4  cups  all-purpose flour
2  teaspoons  sugar
1  teaspoon  salt
4  tablespoons  sweet butter; cold, cut up
3  tablespoons  shortening, cold
3  tablespoons  water, iced

3    eggs, beaten
1  cup  sugar
1/2  cup  light corn syrup
1/2  cup  dark corn syrup
1/3  cup  unsalted butter, melted
2  tablespoons  bourbon
1/2  teaspoon  salt
1  cup  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 lightly 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, light and dark 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.

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