4tablespoonsbourbon*, divided use(gluten-free if necessary; or use strongly-brewed coffee)
a few pinches of flaky salt (such as Maldon), for sprinkling (optional)
unsweetened whipped cream, for serving
Instructions
Make the crust
Make, shape, and bake the gluten-free pie crust until nearly fully baked as directed.
Toast the pecans
Spread the pecan halves on a small baking sheet in a single layer and toast in a 350ºF oven until fragrant and very slightly darkened in color, 10-14 minutes. To check if the pecans are thoroughly toasted, let one cool on the counter, then taste it – it should be crispy and have a toasty flavor.
Let the nuts cool, then use your fingers to break each half into 4-8 pieces.
Reduce the oven temperature to 275ºF.
Make the filling
In a medium-large saucepan, melt the butter with the brown sugar and salt.
Off the heat, gently whisk in the eggs one at a time, then the maple syrup, vanilla, and 2 tablespoons of the bourbon.
Return the pot to a low flame and cook, stirring constantly with a heat-proof spatula, until the mixture is warm to the touch (130ºF on an instant-read thermometer).
Remove from the heat and stir in the remaining 2 tablespoons of bourbon and the pecan pieces.
Bake
Pour the mixture into the hot, pre-baked pie shell. (If the pie shell has cooled, return it to the 275º oven for 5 - 10 minutes to heat it up.)
Bake the pie at 275º until the custard is mostly set, 25-40 minutes. Ways to tell when the pie is done:
The pie wobbles slightly when you shake it from side to side, but doesn't slosh wetly.
An instant-read thermometer inserted into the center registers 160-165ºF.
When you press down on the center of the pie with the back of a spoon, the custard feels softly set, like Jell-o.
The sides of the pie may be very slightly puffed, but they should not be so puffed that the pie cracks around the edges.
Finish
Take that pie out of the oven and let it cool to room temperature, around 3 hours. Top with a few pinches of flaky salt, if desired.
For the cleanest slices, chill the pie until firm (an hour or so), then cut slices and let them sit at room temperature, or place them in a low oven for just a minute or two until gently warmed (but not melted).
I like this pie equally cold, at room temperature, or very slightly warm. It keeps well in the fridge for up to several days. (I *think* it could be frozen too, but I haven't tested this myself.)
*For highly sensitive people such as those with celiac disease, be sure to source a gluten-free bourbon, or use another spirit such as rum or brandy. For booze-free, use strongly brewed coffee, added all at once with the vanilla.
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.
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 300ºF oven.
Nutritional values are based on one of ten servings.