SALTED BOURBON CARAMEL PECAN PIE RECIPE

 

 

 

 

 

Salted Bourbon Caramel Pecan Pie
Serves 8
A tasty twist on this southern specialty dessert.
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
For the crust
  1. 1/3 c. chilled butter
  2. 2 T chilled lard
  3. 1 c. flour
  4. 1 T. powdered sugar (optional)
  5. 1 T. apple cider vinegar
  6. 2 or more T. ice water
For the filling
  1. 1 c. brown sugar
  2. 1/4 c. white sugar
  3. 1/2 t. fine grain sea salt
  4. 1/2 c. butter, melted
  5. 1/4 c. boiling water
  6. 4 eggs, beaten well
  7. 1 T. milk
  8. 1 1/2 t. vanilla extract OR bourbon
  9. 2 c. raw pecans
  10. 1/4 c. Fat Toad Farm Goat’s Milk Caramel, plus about 1/4 c. more for drizzling on top
For the Crust
  1. Preheat oven to 400 degrees F.
  2. Using a mixer on low, work the flour and powdered sugar into the cold butter and lard until you have a relatively uniform, crumbly mixture.
  3. Make a “well” in the middle of the mixture and pour the vinegar plus 1 T. ice water into it.
  4. Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
  5. Add ice water 1 T. at a time until you have a dough that holds together in a ball, but does not stick to your hands.
  6. Roll the dough out on a floured surface. Place the crust into a greased 9″ pie dish and prick the bottom several times with a fork.
For the Filling
  1. Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
  2. Add the boiling water and stir until sugar and salt dissolve.
  3. Add the beaten eggs and milk, and mix well. If you want a very boozy-tasting pie, add 1 1/2 t. bourbon. Otherwise, add 1 1/2 t. vanilla extract.
  4. Mix in the pecans.
  5. Spread 1/4 c. caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
  6. Pour the filling into the crust and bake at 400 degrees F for 10 minutes, and then reduce the heat to 350.
  7. Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
  8. Cool the pie for at least two hours. Before serving, drizzle about 1/4 c. more caramel on top. It helps to heat up the caramel for this step as well.
Notes
  1. Fat Toad Farm Goat's Milk Caramel Sauces are sold at all Straub's locations.
Adapted from Fat Toad Farm
Adapted from Fat Toad Farm
Straub's http://straubs.com/
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