Blue Ribbon Winner Brown Butter Bourbon Pecan Pie
Photo
Makes 0
2024 American Pie Council - Amateur Baker Blue Ribbon Winner, Christina Shum
Ingredients

Pie Crust
2 1/4 cups flour
2 tablespoon sugar
1/4 teaspoons salt
1 cup salted butter, cut into 1/2" pieces, chilled
1/2-2/3 cup ice water

Pie Filling
7 each large eggs
1 1/4 cups brown sugar
1 1/2 cups Karo® Light Corn Syrup
2 cups Karo® Dark Corn Syrup
1/2 teaspoons salt
2 tablespoon vanilla extract
4 tablespoon bourbon
1/3 cup salted brown butter, warm (liquid)
3 1/2 cups pecan halves
Directions
Serves 12-16 (generous slices)
By: Christina Shum

Procedure
Pie Crust:
1. Combine dry ingredients and quickly squidge in cold butter with your fingers until a lumpy coarse meal forms. Refrigerate mixture for 30 minutes.
2. Drizzle enough cold water on top of flour-butter mixture and combine to form moist clumps and hydrate any dry flour on the bottom of the bowl. Shape the lumps into a disc and wrap tightly in plastic wrap. Refrigerate overnight.

Pie Assembly:
1. Preheat oven to 350F.
2. Roll out dough into a 17-18 inch diameter circle and press to fit into a 9 inch springform pan. You want the extra dough to hang over the top edge. Cover with plastic wrap so it doesn’t dry out and freeze for 2 hours or until solid.
3. Place the pan on a large baking sheet. Line the whole crust with parchment and fill with dry rice/dry beans/pie weights and blind bake the crust for 20 minutes on the middle rack in the oven. Remove the pie weight and parchment and bake for 10-15 additional minutes to dry out the inside and brown slightly. Remove the baking sheet and pan from the oven and let cool while you prepare the filling.
4. Whisk together all filling ingredients and pour into the crust.
5. Take the pan on the large baking sheet and bake on lowest rack for 80-90 minutes or until the center of the filling reaches 185F with an instant read thermometer. If the top crust starts to look too brown, cover the crust edges with a pie shield.
6. Remove from oven and trim pie crust edges while hot by sawing along the top edge of the pan with a sharp serrated knife.
7. Let the pie cool until room temperature and serve with unsweetened whipped cream or vanilla ice cream. Do not cut the pie while it’s hot from baking. The pie is actually better the next day after the flavors have had a chance to meld together.