Drunken Pecan Pie
Votes: 1
Time: 2 hours 40 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 806, total fat 48 G., saturated fats 24 G., proteins 8 G., carbohydrates 86 G., fiber 2 G., cholesterol 190 mg, sodium 479 mg, sugar 65 G.
Calories 806, total fat 48 G., saturated fats 24 G., proteins 8 G., carbohydrates 86 G., fiber 2 G., cholesterol 190 mg, sodium 479 mg, sugar 65 G.
Enjoy the rich flavors of bourbon, syrup, and toasted chopped pecans—all in one pie. Pecan pie is easy to make and is rich, flavorful, and festive. Although traditionally a Thanksgiving treat in the United States, it's the perfect dessert for any fall or winter holiday.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pie
- 1 cup granulated sugar
- 1 cup dark corn syrup
- 1/3 cup (about 5 tablespoons) melted salted butter
- 1/4 cup bourbon
- 3 tbsp. l. brown sugar
- 1 tsp vanilla extract
- 0.5 tsp coarse salt
- 3 whole eggs
- Pie dough
- Premium flour for working with dough
- 1 tbsp. chopped pecans
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tbsp bourbon
- Special equipment: pie pan with a diameter of 22 cm.
Pie dough
- 1.5 cups premium flour
- 0.5 tsp coarse salt
- 165 g salted butter, cut into pieces
- 1 large egg, lightly beaten
- A little bourbon
- A little white vinegar
We recommend
Recipes with similar ingredients: shortcrust pastry, eggs, corn syrup, bourbon, pecans, brown sugar
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Combine granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt, and eggs in a bowl.
- On a lightly floured work surface, roll the dough out to fit a 9-inch (22 cm) pie pan. Using a spatula, carefully transfer the dough into the pan. Gently press the dough into the pan. Pinch the edges, tucking in any excess to create a smooth finish.
- Spread the pecans on the bottom of the pan. Pour the filling on top. Cover the crust loosely with foil to prevent burning.
- Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the edges, for another 20–30 minutes. Let cool for 2 hours or overnight.
- Before serving, prepare the whipped cream by combining the heavy cream, powdered sugar, and bourbon in a large bowl and whisking until soft peaks form. Cut the pie into wedges and serve with the whipped cream.
American pie dough
Combine flour and salt in a bowl. Add cold butter and mix it in with your fingers or a handheld pastry blender until the mixture resembles fine pebbles. Add the egg, 1/4 cup cold water, bourbon, and vinegar. Knead until smooth. Refrigerate until ready to use.
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