Honey Bourbon Pecan Pie

Serves: 8

Ingredients

Pastry
1 3/4 cups plain flour
150g chilled butter, cubed
1 tablespoon icing sugar
1 egg yolk
1 tablespoon cold water
Squeeze of lemon juice

Filling
2 cups pecans
90g butter
½ cup Capilano Honey
½ cup corn syrup
1 cup firmly packed brown sugar
2 tablespoons bourbon
1 teaspoon vanilla extract
3 eggs, lightly beaten
1/4 teaspoon salt
Whipped cream to serve

Instructions

  • 1

    Grease a 23cm loose base quiche tin.

  • 2

    Make pastry. Place flour, butter and icing sugar in a food processor. Process until mixture resembles breadcrumbs. Whisk egg yolk, water and lemon juice together and add to flour mixture. Process until mixture forms a ball. Add a little more water if necessary. Flatten pastry to a disc shape; wrap in plastic wrap and refrigerate for 20 minutes. Place pastry between 2 sheets baking paper and roll out to a circle to fit the tin. Line greased tin with pastry. If pastry breaks, simply press together to join. Lightly prick the pastry all over with a fork. Place in the refrigerator for 20 minutes.

  • 3

    Preheat oven to 190 degrees Celsius. Line pastry shell with baking paper and fill with pastry weights or dried beans. Bake 20 minutes. Remove weights and paper.

  • 4

    Meanwhile, make filling. Chop half the pecans and leave half whole. Set aside. Melt butter in a medium saucepan. Add honey, corn syrup and brown sugar to butter. Stir over a medium high heat until simmering. Simmer for 1 minute, stirring continually. Set aside for about 40 minutes or until warm. Add bourbon, vanilla, eggs and salt and whisk until smooth. Stir in chopped pecans.

  • 5

    Place pastry shell on an oven tray. Pour pecan mixture into pastry shell. Arrange whole pecans on top, gently pressing each whole pecan to ensure it is lightly covered with the mixture (this will stop the pecans from burning). Bake 1 hour and 10 minutes or until cooked. The filling will still feel slightly soft in the centre. Serve warm or cold with whipped cream.

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