A flaky butter crust, pecans, maple syrup, honey, brown sugar and bourbon make what I consider to be the PERFECT pecan pie! This is a dessert where one piece is never enough. I can’t help myself. Yes, it paired nicely with my morning coffee, too I love it with a dollop of whipped cream, too. Once I even asked for an “ice cream sundae” with no ice cream just whipped cream and the toppings. Can you believe that? No regrets.
Maple syrup, honey and a dash of bourbon give this pie just the right taste. This Pie will go fast!
For the crust
- 2 1/4 cups all purpose flour
- 1 cup unsalted butter very cold
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup ice water
For the Filling
- 3 eggs
- 1 egg yolk
- 1 1/2 tsp vanilla
- 4 tbsp unsalted butter melted
- 1/2 cup light corn syrup
- 1/4 cup dark corn syrup
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup maple syrup
- 2 tbsp bourbon
- 1/2 cup chopped pecans
- 2 cups whole pecans for decorating top
For the Crust
Cut the butter into small cubes.
Whisk the flour, salt and sugar together.
Add the dry mixture and butter to a food processor and pulse until butter is pea-sized
Drizzle water in and pulse until dough starts coming together.
On a floured surface roll into a ball, cover with plastic wrap and refrigerate fro at least 30 minutes.
Divide in two, wrap one half and return to refrigerator, roll out the other half into a circle one inch larger than the pie pan.
Fold and crimp the edge.
For the filling
Add all the ingredients (except the whole pecans) to a large bowl and whisk together.
Pour into pie shell.
Arrange whole pecans on surface.
Bake for 50-60 minutes at 350F until the center has set.
Roll your pastry dough out on a well-floured surface.
Arrange the pecans in concentric circles, or just sprinkle them evenly on top. Either way tastes the same!
Ready for the oven!
How to Make Pecan Pie