Prep: 20 minutes
Cook: 1 hour 40 minutes
Chilling time: 1 hour 10 minutes
Total: 3 hours 10 minutes
Inspired by Cook's Country's
Bourbon Pecan Pie.
For the best flavor, use fresh, raw pecan halves (rather than pieces) and toast them yourself while the pie dough chills. Breaking up the nuts with your fingers, rather than chopping them, gives you more regular pieces and creates less dust, leaving the custard clear and smooth. Be sure to toast the nuts thoroughly or they will taste bland and soggy in the finished pie. On that note, be sure to par-bake the crust until it is almost fully baked, as it doesn't cook much after the filling is added; it should be golden and dry all over.
Organic dark brown sugar contains more molasses than the conventional stuff and is highly recommended.
Grade B maple syrup counter-intuitively has a deeper color and flavor than grade A; use it.
This is a boozy pie, not for children, expecting mothers or recovering alcoholics. For a milder bourbon bite, omit the 2 tablespoons of bourbon that are added at the end. I used Bulleit bourbon, but I've also made this pie with Jack Daniel's with great results; I'm guessing that any decent bourbon will make a tasty pie.
Unsweetened whipped cream makes a fine foil to this pie; though a slice of warm pie with a scoop of vanilla or coffee ice cream would be sublime, too.
This pie needs to cool at room temperature for 3 hours post-baking. For the cleanest cuts, chill the pie after it has completely cooled, cut slices, and then let the slices sit at room temperature for 20 minutes, or warm them briefly in a 300º oven.
Nutritional values are based on one of ten servings.