How great is the title of this post?!
I’m sure when you saw it you were like, Oh yes, I need to see what this is all about. That’s the same reaction I had when I first saw it – I knew without even reading any further that this was going to be a rock star recipe – and I was right.
If you are a lover of Pecan Pie (ha, ‘if’) then this is for you.
Browning the butter takes it to another whole level of nutty richness, and the Bourbon gives it a subtle grown-up flavor.
The crust is the recipe I always use (yes, I’m admitting it, I use Crisco in my pie crust – hopefully none of my old Chefs from school are reading this or I may be banned from the alumni ) and why I love it is because not only does it make the flakiest pie crust, there’s no chilling the dough before you roll it so its quick and easy. You won’t miss the butter because this pie is rich enough on it’s own.
I made this pie a full two days before we ate it which was a super time saver. You want it to be well-chilled, but take it out of the fridge a good hour before you cut it to take the edge off.
Thanks to Bon Appetit for the inspiration for this keeper!
2. Cut in shortening using a pastry blender or two knives until mixture is crumbly.
3. Add about 3 Tbsp ice water and mix with a fork until dough follows fork around bowl. Add more water to dry spots if necessary. Turn dough out onto lightly floured surface and squeeze together into a ball.
4. Roll out dough until about ¼” thick. Fold in half, then in half again (so that it’s folded into quarters); roll out to a 12” round.
5. Transfer to a 9” pie dish, making sure dough is touching bottom of plate all the way around.
6. Trim the excess, leaving about 1” overhang. Fold edges under and crimp.
7. Freeze while you make the filling.
8. For the filling and assembly: place a rack in lower third of oven; preheat oven to 425°.
9. Put butter in a small saucepan over medium heat, swirling pan often - butter will foam and then brown, about 5-8 minutes. Transfer to a large bowl; let cool slightly.
10. Once cooled enough for your pinky finger (we don't want scrambled eggs!) whisk in eggs, brown sugar, honey, corn syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.
11. Bake pie 10 minutes. Reduce oven temperature to 375° and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40–45 minutes.
12. Transfer to a wire rack; let cool. Chill until firm, at least 4 hours.
13. Do Ahead: Pie can be made 3 days ahead. Cover and keep chilled.
* 1½ cups all-purpose flour, plus more
* ½ teaspoon kosher salt
* ¾ cup vegetable shortening
* 3 Tbsp ice water, to start
* ½ cup (1 stick) unsalted butter
* 3 large eggs
* 1 cup (packed) light brown sugar
* ½ cup honey
* ½ cup dark corn syrup
* 2 tablespoons bourbon or whiskey
* 2 tablespoons vanilla extract
* pinch of freshly grated nutmeg
* pinch of ground cinnamon
* 2 cups pecans, chopped