How to make Bourbon Pecan Pie

Dominic Ansel Bakery London shares a staff favourite recipe

Here's another Thanksgiving treat from Dominic Ansel Bakery in London: Bourbon Pecan Pie.

Bourbon Pecan Pie (Dominique Ansel Bakery London)

How to make Bourbon Pecan Pie

To make the Vanilla sable pie crust

Ingredients

• 127g (1 stick plus 1 tbsp) unsalted butter, softened
• 81g (1/2 cup plus 2 tbsp) confectioners’ sugar
• 1 vanilla bean, split lengthwise, seeds scraped
• 1 large egg
• 165g (1¼ cups) AP flour (plus more as needed for dusting)
• 47g (1/3 cup plus 1 tbsp) cornstarch
• 30g (1/3 cup) almond flour
• 1g (1/2 tsp) Kosher salt 

Method

1. In a stand mixer fitted with a paddle, cream the butter, confectioners sugar and vanilla bean seeds on medium speed for 30 seconds. Add the egg, scrape down the sides of the bowl with a rubber spatula, and continue mixing until smooth.

2. In a bowl, combine the flour, cornstarch, almond flour and salt. With the mixer on low speed, slowly add in the dry ingredient mixture until evenly combined. Transfer dough onto a floured work surface. Flatten into a rectangle about ¼ inch thick, cover in plastic wrap and chill in the fridge for 1-2 hours.

3. Preheat oven to 350F.

4. On a floured surface, roll out the dough into a 14-inch round. Transfer the dough into a lightly greased 9-inch pie plate, gently pressing down into the corners and up the sides. Trim away excess dough using a paring knife, leaving a 1-inch overhang around the edge. Form a fluted edge around the rim with your fingers.

5. Using a fork, poke holes across the bottom surface to prevent the base from rising. Place pie pan onto a baking sheet, and bake until lightly golden brown on the center rack of your oven (15-25 minutes, depending on your oven). Remove from oven and let cool completely at room temperature.

To make the Pecan pie filling

Ingredients

• 300g pecans, chopped
• 57g butter, melted
• 165g cream
• 431g dark maple syrup
• 108g dark brown sugar
• 208g eggs
• 22g bourbon
• 3g salt
• 2 vanilla beans, split lengthwise, seeds scraped

Method

1. Combine melted butter, cream, maple syrup, brown sugar, eggs, bourbon, salt, and vanilla in a large mixing bowl. Whisk or immersion blend until smooth.

2. Add the pecans, and stir with a wooden spoon until combined.

Assemble the pie

Method

1. Pre-heat oven to 180°C (350°F).

2. Pour half of the pecan filling into the already-cooled pie shell. Bake for 10 minutes.

3. Turn the oven down to 135°C (280°F). Pour in the remaining half of the pecan filling and cake for 45 minutes (until the crust is golden brown and the surface of the pecan pie is nicely caramelized). Remove from the oven and let cool.

4. Slice and serve, with a dusting of confectioners sugar on top and a dollop of fresh whipped cream.

Bourbon Pecan Pie is available to buy online (pre-orders for in-store pick-ups require 48-hour notice) and at Dominic Ansel Bakery London from 21 November until 23 November.

Dominique Ansel Bakery, 17-21 Elizabeth Street, London, SW1W 9RP.