{"id":2600,"date":"2022-12-24T20:31:30","date_gmt":"2022-12-24T20:31:30","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2600"},"modified":"2024-02-09T21:32:51","modified_gmt":"2024-02-09T21:32:51","slug":"bourbon-brown-butter-pecan-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/bourbon-brown-butter-pecan-pie\/","title":{"rendered":"Bourbon-Brown Butter Pecan Pie"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Bourbon-Brown Butter Pecan Pie<\/span><\/h2>\n
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Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.<\/span><\/div>\n
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Servings: <\/span>10<\/span><\/div>\n\n
Author: <\/span>Bon Appetit, September 16, 2014<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Crust:<\/span><\/h4>
  • \u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> all-purpose flour<\/span> plus more<\/span><\/li>
  • \u00be<\/span> cup<\/span> vegetable shortening<\/span><\/li><\/ul><\/div>

    <\/span>Assembly:<\/span><\/h4>
    • \u00bd<\/span> cup<\/span> 1 stick unsalted butter<\/span><\/li>
    • 3<\/span> large eggs<\/span><\/li>
    • 1<\/span> cup<\/span> packed light brown sugar<\/span><\/li>
    • \u00bd<\/span> cup<\/span> honey<\/span><\/li>
    • \u00bd<\/span> cup<\/span> pure cane syrup<\/span> such as Steen’s or dark corn syrup<\/span><\/li>
    • 2<\/span> tablespoons<\/span> bourbon<\/span><\/li>
    • 2<\/span> tablespoons<\/span> vanilla extract<\/span><\/li>
    • Pinch<\/span> of freshly grated nutmeg<\/span><\/li>
    • Pinch<\/span> of ground cinnamon<\/span><\/li>
    • 2<\/span> cups<\/span> pecans<\/span> chopped<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>Crust:<\/span><\/h4>
      • Whisk salt and 1\u00bd cups flour in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 tablespoons cold water and knead until dough just comes together.<\/span><\/div><\/li>
      • Roll out dough on a lightly floured surface until about \u00bc" thick. Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round. Transfer to a 9" pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1" overhang. Fold edges under and crimp. Freeze while you make the filling.<\/span><\/div><\/li><\/ul><\/div>

        <\/span>Assembly:<\/span><\/h4>
        • Place a rack in lower third of oven; preheat oven to 425\u00b0F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.<\/div><\/li>
        • Bake pie 10 minutes. Reduce oven temperature to 375\u00b0F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes. Transfer to a wire rack; let<\/div><\/li>
        • Chill until firm, at least 4 hours.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          <\/span>Do ahead:<\/span><\/h5>\n
          \n
          \nThe pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. Pie can be made 3 days ahead. Cover and keep chilled.<\/span>
          <\/div>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2597,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,1598,184],"tags":[],"class_list":["post-2600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-bryans-favorites","category-dessert"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/12\/PecanPie-scaled.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2600"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2600\/revisions"}],"predecessor-version":[{"id":2604,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2600\/revisions\/2604"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2597"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}