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Tennessee Whiskey-Pecan Pie

Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas

 

Hands-on time 30 mins
Total time 3 hrs, 10 mins
Yield

Makes 8 servings

We love the combination of pecans and smoky-sweet bourbon in the thick, rich pie filling. For a booze-free pie, substitute apple juice for the whiskey in the filling, and serve with plain sweetened whipped cream or enjoy it without.

Ingredients

  • CRUST
  • 1/2 tablespoon butter
  • 1/4 cup finely chopped pecans
  • Pinch of kosher salt
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold shortening, cubed
  • 3 to 4 Tbsp. buttermilk
  • FILLING
  • 1 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup Tennessee whiskey*
  • 4 large eggs
  • 1/4 cup butter, melted
  • 2 teaspoons plain white cornmeal
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon table salt
  • 2 1/2 cups lightly toasted pecan halves
  • REMAINING INGREDIENTS
  • Vegetable cooking spray
  • Whiskey Whipped Cream (optional)

How to Make It

  1. Prepare Crust: Melt 1/2 Tbsp. butter in a small skillet over medium heat, swirling to coat sides of pan. Add 1/4 cup finely chopped pecans, and sauté 2 minutes or until fragrant and lightly toasted. Sprinkle pecan mixture with a pinch of salt. Remove pecans from skillet, and cool completely. Reserve for use in Step

  2. Pulse flour and next 2 ingredients in a food processor 3 or 4 times or until well combined. Add cubed cold butter and cold shortening; pulse until mixture resembles coarse meal. Drizzle 3 Tbsp. buttermilk over flour mixture, and pulse just until moist clumps form. (Add up to 1 Tbsp. buttermilk, 1 tsp. at a time, if necessary.) Shape dough into a flat disk, and wrap tightly with plastic wrap. Chill dough at least 1 hour.

  3. Meanwhile, prepare Filling: Place corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, 2 minutes; remove from heat. Whisk together eggs and next 4 ingredients in a bowl. Gradually whisk about one-fourth of hot corn syrup mixture into egg mixture; gradually add egg mixture to remaining corn syrup mixture, whisking constantly. Stir in 2 1/2 cups lightly toasted pecan halves; cool completely (about 30 minutes).

  4. Preheat oven to 325°. Unwrap dough, and roll into a 13-inch circle on a lightly floured surface. Sprinkle dough with sautéed pecans (reserved from Step 1). Place a piece of plastic wrap over dough and pecans, and lightly roll pecans into dough. Fit dough into a lightly greased (with cooking spray) 9-inch pie plate. Fold edges under, and crimp. Pour cooled filling into prepared crust.

  5. Bake at 325° for 50 to 55 minutes or until set; cool pie completely on a wire rack (about 2 hours) before slicing. Serve with Whiskey Whipped Cream, if desired.

  6. *Water or apple juice may be substituted.

Cook's Notes

We tested with Jack Daniel's whiskey.