I’m really in love with my new camera on my phone, It takes some awesome semi-professional looking photographs!
So, I was also thinking that in my blog I’ll put all the how-tos and how I did it… and On the site, I’ll put just the recipe…
So, Here in lies the adventure of spiced bourbon pecan Pie… baking is a science… and I am technically a scientist hahaha.
Lets start with the Spiced Pecans..
Ingredients
1 tsp Sea salt
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1 pound of pecans
4 tbsp unsalted butter (cubed)
1/4 cup + 2tbsp packed brown sugar
2 tablespoons water
Directions:
Line a half sheet pan with wax paper and set aside.
Mix togther salt, cumin, cayenne and in a small bowl and set aside.
Place the nuts in a big skillet and Toast them over medium heat. Stir them Frequently so they don’t burn. Add the butter and stir until it melts. Add the spices stir to combine. Once combined, add brown sugar and water, stirring until the mixture thickens and coats the nuts.
pour the nuts on to the sheet pan and separate them with a spatula.
While they are cooling, I started on the Crust….
Crust:
4 tbsp unsalted butter, cubed
3 1/2 ounces pecans (not the spiced ones)
6 ounces all-purpose flour
1/2 tsp sea salt
2 tbsp ice water
2 tbsp bourbon
Directions:
Pulse the pecans 6 to 10 times in a food processor/Ninja or until finely ground. Add the flour and salt, and pulse an additional few times. Add the butter into the mix and pulse a few more times, until the texture looks mealy. Then add the water and bourbon, and pulse until the mixture holds together and looks like dough. Put the dough into a gallon-sized zip-lock type bag, squeeze together until it forms a ball, then ball it up and refrigerate for about 30 minutes.
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| Rolling out the crust |
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| Fit into the pie dish 9″ at least 2″ deep |
Now, To prepare the filling 🙂
Filling:
3 large eggs
3 1/2 ounces sugar
6 ounces golden syrup
4 tbsp unsalted butter, melted and cooled slightly
1 tbsp bourbon
1 tsp vanilla extract
1/4 tsp sea salt
8 ounces of the Spiced Pecans
*coarsely chop 6 ounces and leave the remaining 2 ounces whole
Directions:
Mix all the ingredients except the pecans together in a mixing bowl, sprinkle the 6 ounces of chopped pecans onto the crust and pour the filling on top of the pecans.
Bake in your preheated oven for 20-ish minutes.
Arrange the remaining 2 ounces of whole pecans in a border on the edge of the filling.
Bake 10-25 minutes more, until the center of the pie sets, and a toothpick inserted in the center comes out clean.
Cool on a cooling rack to room temperature before serving.
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| Finished Product! |