Making pie from scratch never fails to make me feel like a gourmet chef. Small chunks of margarine in the dough creates a tender and flaky crust. The addition of sweet, caramel-scented bourbon evaporates during baking, yet leaves behind rich depths of flavor. Serve a slice of this bourbon pecan pie with vanilla ice cream and enjoy!
1¼ cups flour
¼ tsp salt
1 cup plus 1 tsp sugar
1 stick margarine, cubed small and frozen
¼ cup ice water
1 cup dark corn syrup
3 eggs
2 tablespoons margarine, melted
1 tablespoon Pure Vanilla Extract
½ teaspoon salt
1½ cups whole pecans
¼ cup bourbon
- In the bowl of a food processor, combine flour, salt, and 1 tsp sugar. Add one stick frozen margarine cubes, and process until mixture resembles coarse meal, 8 to 10 seconds.
- With the machine running, add ice water in a slow, steady stream. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Roll the dough into one ball. Flatten into a disc and wrap in plastic. Transfer to the freezer and chill for 15/20 minutes.
- Roll out the ball between two pieces of wax paper and place into a pie dish. Flute the pie edge using your fingers or press a fork along the edge to create another design.
- In a mixing bowl, mix corn syrup, eggs, one cup sugar, two tablespoons melted margarine, vanilla, salt, and bourbon. Pour filling into pie crust.
- Place pecans on top of filling, evenly placing to create a nice pattern.
- Bake on 350 degrees Fahrenheit for 50- 60 minutes. Allow to cool and set at least one hour before serving.
- Optional – serve with vanilla ice cream.