Bourbon Pecan Pie With Phyllo Crust
Ingredients
Directions
Ingredients
8 oz
pecan halves, coarsely broken
5 tbsp
unsalted butter
4 tbsp
unsalted butter
1 c
light brown sugar
0.5 c
light corn syrup
0.5 tsp
salt
2 tbsp
bourbon
3 lg
eggs, beaten
2 tbsp
granulated sugar
1 tsp
cinnamon
10
sheets frozen phyllo dough, thawed
Bourbon Pecan Pie With Phyllo Crust
This is like pecan pie meets baklava, with a cinnamon-sugar phyllo crust. The bourbon just deepens the flavor of the pie—it doesn’t taste at all boozy.
8-10 servings
- Place a rack in the lower third of the oven, and preheat to 350°F.
- In a dry skillet over medium heat, toast the pecans, stirring often until they barely begin to turn golden and aromatic, about 7 minutes (be careful not to let them burn). Immediately transfer the pecans to a bowl and set aside.
- In a large saucepan over medium heat, stir together 5 tablespoons of butter, the brown sugar, corn syrup, and salt. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and stir in the bourbon. Set the filling aside to cool for 5 minutes. Whisk the beaten eggs into the filling, and stir in the nuts.
- Melt the remaining 4 tablespoons of butter. Brush some of the melted butter inside a 9-inch pie plate. Set it aside.
- Mix the granulated sugar and cinnamon together in a small bowl.
- Place a large piece of parchment or waxed paper on your work surface. Unwrap the phyllo and place one sheet on the parchment. Brush with melted butter, and sprinkle with about 3/4 teaspoon of the cinnamon mixture. Stack another sheet of phyllo on top, alternating directions as you stack (lengthwise, crosswise, and diagonal), brush with butter, and sprinkle with the cinnamon mixture. Repeat until you have a stack of 10 sheets. Transfer the stack to the pie plate, sliding it off of the parchment and molding it to the bottom and up the sides of the plate. Fold in the edges to form the rim of the crust.
- Pour the pecan mixture into crust. Bake 30 minutes. Cover the crust with a ring of foil (you can use a pie shield, or cut an X in the center of a square of foil and fold back the edges). Continue baking until the pie’s center is puffed and just set, about 20 to 30 minutes more. Cool completely on a wire rack.
Recipe by Tara Tuckwiller