Bourbon Pecan Pie with Julep Whipped Cream
Food styling and photography by Jessica Bard
Pecan pie is my favorite decadent southern dessert and adding a bit of bourbon makes it even naughtier. If you like, substitute a different crust of your choosing or even a pre-fab single crust. Also, you could skip the whipped cream topping and serve the pie with mint chocolate chip ice cream instead! Makes one 9” pie.
For Pie Crust:
1/4 cup unsalted butter (1/2 stick), softened to room temperature
1/4 cup shortening, at room temperature
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup ice water
For pie filling:
3 large eggs
1 cup dark brown sugar
¾ cup dark corn syrup
¼ cup butter, melted
2 tablespoons + 2 teaspoons bourbon, divided
1 tablespoon cornstarch
1 ½ teaspoon vanilla
¼ teaspoon salt
1 ½ cups pecan halves
1 cup whipping cream
1 tablespoon sugar
¼ teaspoon peppermint flavoring
For pie crust: Blend butter and shortening and chill until firm. In a medium bowl, mix flour, salt, and sugar. Add the chilled shortening/butter mixture in pieces and work quickly with your fingers until lumps shrink to pea size. Add just enough water to make the mixture hold together; it will still be somewhat crumbly. Pat it together to make a flattish disk, wrap in plastic wrap or wax paper and chill for half an hour.
Preheat oven to 350˚ F. Roll out dough on a floured flat surface (cutting board, marble slab or dishtowel-topped countertop), and lay it out into a 9-inch pie plate, pinching up the sides and crimping decoratively.
For pie filling: In a medium bowl beat eggs with hand mixer until just blended. Add brown sugar, corn syrup, melted butter, 2 tablespoons of the bourbon, cornstarch, vanilla, and salt. Mix well with hand mixer or spoon until completely blended. Stir in pecans and pour filling into prepared crust.
Cook for 70-80 minutes or until mostly set in middle when you give it a jiggle. Let cool on rack.
Whip whipping cream with hand mixer at high speed until soft peaks form. Add sugar, remaining 2 teaspoons bourbon, mint flavoring and mix in. Spread mixture on cooled pie, leaving pecans showing around edges. Decorate with springs of fresh mint if you like.
For Pie Crust:
1/4 cup unsalted butter (1/2 stick), softened to room temperature
1/4 cup shortening, at room temperature
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup ice water
For pie filling:
3 large eggs
1 cup dark brown sugar
¾ cup dark corn syrup
¼ cup butter, melted
2 tablespoons + 2 teaspoons bourbon, divided
1 tablespoon cornstarch
1 ½ teaspoon vanilla
¼ teaspoon salt
1 ½ cups pecan halves
1 cup whipping cream
1 tablespoon sugar
¼ teaspoon peppermint flavoring
For pie crust: Blend butter and shortening and chill until firm. In a medium bowl, mix flour, salt, and sugar. Add the chilled shortening/butter mixture in pieces and work quickly with your fingers until lumps shrink to pea size. Add just enough water to make the mixture hold together; it will still be somewhat crumbly. Pat it together to make a flattish disk, wrap in plastic wrap or wax paper and chill for half an hour.
Preheat oven to 350˚ F. Roll out dough on a floured flat surface (cutting board, marble slab or dishtowel-topped countertop), and lay it out into a 9-inch pie plate, pinching up the sides and crimping decoratively.
For pie filling: In a medium bowl beat eggs with hand mixer until just blended. Add brown sugar, corn syrup, melted butter, 2 tablespoons of the bourbon, cornstarch, vanilla, and salt. Mix well with hand mixer or spoon until completely blended. Stir in pecans and pour filling into prepared crust.
Cook for 70-80 minutes or until mostly set in middle when you give it a jiggle. Let cool on rack.
Whip whipping cream with hand mixer at high speed until soft peaks form. Add sugar, remaining 2 teaspoons bourbon, mint flavoring and mix in. Spread mixture on cooled pie, leaving pecans showing around edges. Decorate with springs of fresh mint if you like.
