Southern Bourbon Pecan Pie
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 1 unbaked 23cm pie crust, chilled
- • 2 cups pecan halves (divided: 1 cup chopped, 1 cup whole for decorating top)
- • 3 large free-range eggs
- • 1 cup dark corn syrup or golden syrup
- • 1/2 cup dark brown sugar, packed
- • 1/3 cup unsalted butter, melted
- • 2 tbsp Kentucky Bourbon whiskey
- • 1 tsp pure vanilla extract
- • 1/2 tsp salt
- • Freshly whipped double cream, to serve
Preparation Steps
Toast pecan halves on a baking sheet at 180°C for 6 minutes until fragrant; chop 1 cup coarsely.
Whisk eggs, dark syrup, dark brown sugar, melted butter, bourbon, vanilla extract, and salt in a bowl until smooth and silky.
Spread the chopped pecans evenly across the bottom of the chilled pie crust; pour the bourbon egg custard over the pecans (they will naturally float to top).
Arrange the whole pecan halves in concentric circles on the surface.
Bake at 180°C for 50-55 minutes until the center is just set with a slight gentle wobble.
Cool completely to room temperature on a wire rack for at least 2 hours to slice cleanly; serve topped with dollops of whipped cream.