Gut Friendly Pecan Pie with Bourbon
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tsp granulated sugar
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 3 large eggs
- 1 cup dark corn syrup
- ¾ cup packed dark brown sugar
- 3 tbsp unsalted butter
- 3 tbsp bourbon
Ingredient noteGut friendly eating may limit alcohol because it can irritate the gut, but this recipe uses only a small amount of bourbon, which is spread across the servings and partly cooks off during cooking, so the little that remains is likely fine. If you prefer to always avoid bourbon, please tap it and change its rating to Red.
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups pecan halves
Instructions
- 1
Make the crust: Whisk together the flour, salt, and sugar in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water a few drops at a time if needed — the dough should hold when pressed but not feel wet or sticky. Turn it out onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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