Toasted pecans, gooey chocolate and Maker’s Mark® Bourbon come together to form quite the flavor trifecta. Bourbon Pecan Pie makes for an excellent holiday dessert, and around Kentucky, variations on this pie are popular in springtime. But, it’s hard to imagine someone turning up their nose at this pie perfection any time of year. This will work just fine with store-bought crust, but don’t be scared off by the homemade pie crust. The pie crust method below is likely one that you’ll use again.
1 hour with chilling time for dough
45 minutes with cooling
1 hour 45 minutes
Notes from Chef Newman
- Buttered up
- The fat you use in your pie dough helps make it flaky and the colder that fat is, the better. Even if that means out of the freezer. This firmness will prevent your butter from getting worked into the dough too much.
- Just chill
- Chilling the dough beforehand will make rolling it out easier. If you’re working in a hot kitchen, you might consider placing it in the freezer for a few minutes. You can refrigerate the dough for up to two days.
- Burn Out
- If your crust is browning faster than your filling is cooking, use a sheet of foil with the center cut out to protect the perimeter of your pie while allowing the center to cook.