Ree Drummond’s Drunken Pecan Pie | The Pioneer Woman | Food Network

Ree adds a touch of bourbon to both the filling and the crust, putting an over-the-top, boozy spin on a classic pie!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Drunken Pecan Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 4 hr (includes cooling time)
Active: 40 min
Yield: 6 to 8 servings

Ingredients

1 cup granulated sugar
1 cup dark corn syrup
1/3 cup (about 5 tablespoons) salted butter, melted
1/4 cup bourbon
3 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 whole eggs
Pie Dough, recipe follows
All-purpose flour, for rolling
1 heaping cup chopped pecans
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon bourbon

Pie Dough:

1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into pieces
1 large egg, lightly beaten
Splash bourbon
Splash white vinegar

Directions

Special equipment: a 9-inch deep-dish pie plate

Preheat the oven to 350 degrees F.

Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl.

Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge.

Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn.

Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight.

Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form.

Slice the pie into wedges and top with the whipped cream.

Pie Dough:

Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed.

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Ree Drummond’s Drunken Pecan Pie | The Pioneer Woman | Food Network

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