Pecan Pie with Vanilla Bourbon Caramel

Baking, Behind the Scenes, Cook, Williams-Sonoma Behind the Scenes

Pecan Pie with Vanilla Bourbon Caramel

Submitted by: Allison K.

 

For the crust:

1 stick unsalted butter, at room temperature

1/4 tsp. salt

1 cup all-purpose flour

1/4 cup confectioners’ sugar

 

For the pie filling:

1/3 cup granulated white sugar

1/3 cup dark brown sugar, packed

8 ounces light corn syrup

1/2 tsp. salt

3 large eggs (organic cage-free brown eggs)

7 ounces pecan halves

 

For the Vanilla Bourbon Caramel:

1 stick unsalted butter, at room temperature

1/2 cup granulated white sugar

1/4 tsp. salt

1/3 cup heavy cream

1 vanilla bean, scraped

1 Tbs. Bourbon whiskey

 

Instructions for crust: Add unsalted butter and salt to a small mixing bowl. Sift all-purpose flour and confectioners’ sugar into bowl. Using your (clean) hands, mix dough until it comes together and can be formed into a ball. At this point, the dough will not be sticky.

 

Into a 10-inch fluted French tart pan (with removable bottom), press the dough using your hands. (The pan need not be greased or lined with parchment paper.) The bottom of the pie should be approximately 1/8 of an inch thick, and the sides should be approximately 1/4 of an inch thick.

 

The top edge may be trimmed if necessary. Poke bottom approximately 12 times with a fork. Refrigerate pie crust while mixing the pie filling. There is no need to par bake the crust.

 

Instructions for pie filling: Preheat oven to 375 degrees F. In a medium-size mixing bowl, add granulated white sugar, dark brown sugar, light corn syrup, salt and eggs. Mix using a whisk until mixture is homogeneous.

 

Remove pie crust from fridge. For extra stability when moving the plate, place the pie crust on a lined sheet tray prior to adding the filling. Add pecan halves to the empty crust, spreading them out evenly. Pour pie filling mixture over pecans until they are completely covered and the bowl is empty. Be sure to scrape the bowl well!

 

Bake for approximately 50 to 55 minutes. The pie crust should be a golden brown color, and the pie should no longer jiggle. Allow the pie to cool a little bit, but it is absolutely delicious served slightly warm.

 

Instructions for Vanilla Bourbon Caramel: While pie is baking, in a heavy bottomed saucepan, add unsalted butter, granulated white sugar and salt. Stir constantly, cooking for approximately 10 minutes, or until golden brown. Turn off heat and add heavy cream SLOWLY as mixture will bubble and splatter. Add vanilla bean seeds and Bourbon whiskey. Mix until fully incorporated.

 

Allow caramel to cool before serving, as it is extremely hot! Drizzle over entire pie, or per slice, as desired.

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