Boozy, Adults-Only, All-Inclusive Pecan Pie

The Texas House of Representatives named pecan pie as the state’s official pie on Wednesday, April 3, 2013! Lawmakers proposed that only Texas pecans can be used in pecan pies statewide. I know it is tempting to think that April 3 is too close to April 1, but it is serious. "Almonds get the glory, now pecans want the spotlight." The Pecan market grows both nationally and internationally, and Texas Pecan Board makes efforts to market and set apart Texas pecans. When making this pie, don’t be shy with the sugar and butter. And bourbon. And Mexican vanilla.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Measure the first 4 (dry) ingredients in the list and transfer them into the food processor jar. Using the S-shaped knife, process them at high speed to mix them well for about 1 minute.

Step 2

Measure frozen butter, dice it, and add to the jar. Process it at high speed for about 1 minute to mix it well with dry ingredients.

Step 3

Add a large egg and process at high speed until it moistens dry ingredients and becomes a dough with just a few loose crumbs. Transfer the dough and the bits from a jar onto a working surface and knead them together a few times. Do not overwork it. Divide the dough into two equal parts.

Step 4

Roll each portion of the dough between two parchment sheets into 12" diameter rounds and place them into a fridge for at least 45 minutes.

Step 5

Prepare two 9" D tart molds. Peel off the parchment paper from both sides of the dough and place it on the mold, making sure it's centered. Do not force it down. Let it become more pliable as it warms up. Gently lift the edges letting the center sink inside. Turn the mold going around. Be patient and slow. The dough will go in without much force when ready. Use your fingers to press the corners gently and remove any extra dough sticking out the edges. Freeze the lined tart molds for at least 2 hours. You can make the dough and line the molds way in advance. The dough should be completely frozen before baking.

Step 6

Combine sugar, salt, syrup, vanilla bean seeds, and pod in a saucepan. Place over medium heat to melt sugar, stirring.

Step 7

Completely melt sugar crystals and bring syrup to bubbling. Turn the heat off.

Step 8

Add sliced cold butter and emulsify. Add bourbon and whisk it well into caramel emulsion. Cold butter and bourbon will reduce the temperature of sugar syrup to about 75C/167F. Let the emulsion cool to 60C/140F to make it safe to add eggs.

Step 9

Add eggs to the caramel emulsion and whisk them to blend well.

Step 10

Preheat oven 350F. Remove cold pie crust, let it warm a little to become flexible, and line your baking mold. I prefer a non-stick one with removable bottom.

Step 11

Fill the crust with caramel custard and pecans, as shown in the video (5:40).

Step 12

Bake for 30 minutes.

Step 13

Remove from the oven and let cool to room temperature. Remove from the baking pan, portion, and serve.

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