Bourbon and pecan pie might be known as the quintessential Southern American dessert (possibly originating in Texas?) but today it is enjoyed across North America and Europe, especially at holiday times. While the makers of Karo syrup made the pie famous with their varieties of the popular dish in the 1930s, this recipe substitutes the corn syrup brand with golden syrup, a form of inverted sugar syrup. The secret to a delicious pie? Toast the pecans before adding them into the mixture and use a combination of white and brown sugar for that extra bit of caramel flavour. You’ll be the hit of the festive season.
Bourbon and Pecan Pie (makes one 9 inch pie)
370 g golden syrup
200 g granulated sugar
2 tbl brown sugar
2 tbl unsalted butter, melted
3 large eggs
1/2 vanilla bean, seeds only
1/4 tsp salt
3 tbl bourbon
200 g pecans, more or less depending on how gooey or pecan-y you like your pie
- Preheat the oven to 176 degrees C. Place the pecans in a large skillet over medium-low heat and toast until they become fragrant and start to turn a darker shade of brown, turn them over often (approx. 2-3 min). Set aside.
- Roll out the chilled pate brisee dough on a floured surface to a 9 inch pie shell. Refrigerate until needed.
- In a large bowl or mixer, whisk together the eggs and sugar. Add the salt, vanilla, golden syrup and melted butter. Whisk until smooth, add the bourbon and whisk again until all of the ingredients are incorporated. Roughly chop the pecans and add them to the mixture.
- Take the pie shell out of the refrigerator and pour the mixture 3/4 of the way. Bake for 30-35 min or until the pie is just firm to the touch but still gooey inside (rotate once during baking). Let cool and serve with vanilla ice cream.