Bourbon Pecan Pie

INGREDIENT

Tourlami All Purpose Butter
Raw Pecan Halves
All-Purpose Flour
Molasses Grandma’s Brand
Maple Syrup, Grade A Pure
Water
Bourbon
Dark Brown Sugar
Vanilla Extract
Salt
Agar Powder
Raw Whole Pecans 


SUGAR SYRUP
Water
Sugar

YIELD: 1 ·  8” Pie

GRAMS

100
212
45
10
190
115
22
80
20
3
1.6
86



40
20

METHOD

  1. Cut and bake an 8” pie shell that is 4mm thick, and is cut to a 10.25” circle.

  2.  Toast the pecans at 325°F for 6 minutes until golden, let cool and rough chop into halves and thirds. 

  3. Melt butter, whisk in flour and cook to pale honey color over medium heat, 2-3 minutes, whisking frequently.

  4. Whisk in the molasses, maple syrup, water, bourbon, brown sugar, vanilla, salt, and agar powder.

  5. Cook 2-3 minutes on medium heat until the filling reaches 205°F-210°F .

  6. Remove from heat, stir in the chopped pecans.

  7. Pour filling into par-baked 8” pie shell.

  8. Place raw, whole pecans in concentric circles on top of the filing.

  9. Gentle brush pecans with sugar syrup before placing in the oven. 

BAKE

  •  275°F · 45 mins

  •  Pull once the internal temperature reaches 190°F.

NOTES

  • You can make the filling and assemble the pie the night before, and add an additional 15 minutes to the bake time the next day to reach an internal temperature of 190°F.

  • If you don’t want to add bourbon, just add 22g more of water. 

  • Allow to cool fully before cutting. The pie can be kept in the refrigerator overnight before cutting and serving. 

  • Serve at room temperature.