Ingredients
Equipment
Method
Pie Dough
- Into a large mixing bowl add in flour, sugar and salt. Give it a quick whisk to evenly distribute the sugar and salt.
- Next add in the cold, cubed butter. Rub the butter into the flour until the flour start to resemble a sandy texture. (You should still have clumps of butter)
- Pour in half the ice cold water and bring together with a spoon, as the flour takes on the water the consistency will start to change, almost like a crumbly dough. TEST: Press some of the dough in the palm of your hand, if it crumbles apart add a little more water, if it holds together and feels like a shaggy dough you have added enough water.
- Gently press the dough against the wall of the bowl until it all comes together being careful not to overwork the dough and melt the butter, this will result in the pie crust shrinking in the final bake and having a tough bite.Once the dough has come together, flatten in to a inch thick disc and wrap in cling film and into the fridge to chill for a minimum of 1 hour.
Blind Baking
- Preheat the oven to 170℃ (338℉)
- Onto a lightly floured work surface, place your chilled pie dough, lightly flour the top of the pie dough and the rolling pin. Working in a north to south direction roll the dough, making sure to lift and rotate the dough every couple of rolls to keep it as round as possible. keep this process doing until the dough is about 30cm (12 inches) in diameter and 5mm thick. Transfer the dough to a baking tray and set in the fridge, covered, for 5 minutes.
- Lightly grease the pie tin with butter or cooking spray. Dust with flour, shaking the tin to coat the base and sides evenly, then tap out the excess onto your work surface.
- Remove the pie dough from the fridge and place over the pie tin. With on hand, lift a part of the dough towards you and with the other hand gently press into the base and side of the tin working your way around.
- Using kitchen scissors or a sharp knife, trim the pastry to leave a 1cm overhang, then tuck this excess under itself along the rim of the tin. To crimp the crust, use the index finger of one hand to push the pastry from the inside between the thumb and index finger of your other hand on the outside. Repeat this around the entire circumference.
- Crumple a sheet of greaseproof paper and fit it into the pastry case, filling it to the brim with baking beans or rice. Blind bake for 25 minutes, then remove the weights and continue baking for a further 10–15 minutes until the base is lightly golden. Once removed from the oven, apply a thin egg wash with a pastry brush to seal the crust, then leave to cool for 15 minutes.
Pie Custard & Bake
- While the pie crust is cooling, turn the oven down to 150℃ (302℉).
- Into a mixing bowl add eggs, cream, bourbon, maple syrup, light brown sugar, salt, vanilla paste and melted butter, give it a whisk until the mixture is fully emulsified and forms a smooth, glossy custard.
- Reserve 80–100g of the finest whole pecans for the top, finely chopping the remainder. Distribute the chopped pecans evenly across the base of the pastry case, then gently pour in 90% of the custard. Arrange the reserved whole pecans on the surface, working from the outside in to create a decorative pattern, before carefully spooning the final bit of custard over the top to glaze the nuts.
- Place in the oven for 30–45 minutes. To achieve the perfect texture, look for a 'unified wobble', the custard should be set around the edges but retain a gentle movement in the centre when the tin is lightly tapped. This carry-over heat will finish the setting process as the pie cools, preventing the filling from becoming cracked or rubbery.
- Proper cooling is a critical technical step; the custard continues to set through carry-over heat even after it leaves the oven. Allow the pie to rest at room temperature for a minimum of 4 hours before slicing. This prevents the filling from weeping and ensures a structural, velvety set. If you prefer a firmer texture, chill the pie in the fridge after it has reached room temperature. For the best flavour profile, bring the slices back to room temperature for 20 minutes before serving to let the bourbon and maple aromas truly shine.
Notes
- I have used 100% pure maple syrup for this recipe to ensure a subtle, natural depth of flavour. While maple-flavoured syrups are an alternative, they are often artificially sweet and can overpower the delicate balance of the bourbon and pecans. For a truly professional finish, pure syrup is always my recommendation.
- For a non-alcoholic alternative, simply replace the bourbon with an equal volume of whipping cream. This maintains the rich, velvety texture of the custard while keeping the focus entirely on the toasted pecans and maple syrup.