PiePiePiePie Part 4: Bourbon pecan pie

11:51: it’s in the oven; would that the julep were so simple!

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11:45: Toasting pecans; also observing the chilling of the mint julep pie. we are not yet convinced.

11:38: zesting, zesting, zesting.

We are, unsurprisingly, behind schedule, but we’re struggling to catch up. At the very least, we plan to get the Bourbon Pecan Pie ready for action.

Please stand by.

Oh, yeah, here’s the recipe! We got it from here, the great nexus of recipes. All hail!

Bourbon-orange pecan pie

1 Butter Pie Crust Dough disk
1 cup (packed) golden brown sugar
1 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
4 tablespoons bourbon, or to taste as appropriate
2 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves (about 9 1/2 ounces), toasted

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. (I know you’re supposed to do this part, but I rarely bother and it always comes out just fine: Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans.) Bake until golden brown, pressing with back of fork if crust bubbles. Transfer pie crust to rack. Maintain oven temperature.
Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour.

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