Maple and bourbon pecan custard baked in a no-roll pecan and oat pie crust.
Course Pies
Cuisine American
Keyword Bourbon Pecan Pie
Prep Time 30 minutesminutes
Cook Time 1 hourhour
chill 15 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 8servings
Equipment
Food processor or blender
Ingredients
1cupPecans crushed to a flour
1cupOat flour crushed rolled oats
1/2cuoAll Purpose Flour or gluten-free
6tbspButter cold
2tbspSugar
1Egg
2tbspOrange juice
Filling
1/3cupSugar
1cupMaple syrup
6tbspButter
2tbspOrange juice and zest
1shotBourbon 3 tbsp
4Eggs
1 1/2cupsPecans
Instructions
Preheat the oven to 325
Crust - In a food processor or blender, crush the pecans to a flour. Add the butter to the pecan flour if using a food processor and pulse a few times, otherwise the crust can be mixed in a bowl with a fork or pastry cutter. Add the oat flour along with the other flour (of choice), sugar and pulse again.
In a small cup, whisk the orange juice with the egg. While the processor is running, slowly pour in the liquid and whisk until the dough comes together into a ball. It will happen quickly. If it’s too dry, add a bit more juice. If too wet, sprinkle a bit more flour.
Remove the dough, roll into a log and cut 8 pieces of the dough for individual tarts. Place each in the tart pans (or one large pie pan), and press the dough up the sides, and flatten the bottom. Crimp the edges. Chill while mixing the filling. If making one single pie, do the same, by pressing the dough into place and chill until ready to bake.
Filling - In a medium saucepan, over medium heat, add the sugar and maple syrup. Whisk until the sugar melts and the syrup comes to a foaming boil, about 7-minutes. Turn it off and whisk in the butter, orange juice with zest and bourbon. Set aside to cool, at least to 120 degrees.
In a bowl (preferably with a pourable spout), whisk the eggs until frothy. Slowly pour in the cooled syrup, while whisking.
Assemble - Remove the prepared crust pans from the fridge and place on a baking sheet. Smash or rough chop the remaining pecans into chunky bits, saving 8 whole pecans (one for each top, more if making one pie). Sprinkle the chopped pecans into each tart shell (or whole pie shell).
Gently pour the filling into the tart shells, being careful not to overfill. Place one whole pecan on the top of each and bake until firm and the crust looks golden, about 40 - 45 minutes.
Video
Notes
The crust recipe makes about 8 individual tarts or one whole pie crust. The filling makes enough for 16 individual tarts or one entire pie. Making individual tarts does use up more crust than a single pie.