With Thanksgiving only a couple days away, it’s officially time to begin the final preparations for your holiday table spread. This year, branch out in the dessert department with this salted bourbon pecan pie, which is sure to be the showstopping finale of your annual feast.
Photography provided by Kowalski’s Markets
Salted Bourbon Pecan Pie
1 refrigerated or prepared pie crust
1 cup dark corn syrup
1 cup dark brown sugar
3 eggs, beaten
¼ cup Kowalski’s Unsalted Butter, melted and cooled
1 oz. bourbon
1 tsp. vanilla extract
½ tsp. kosher salt
12 oz. pecans, toasted and roughly chopped
2 to 3 oz. chocolate and/or vanilla almond bark, chopped
coarsely ground sea salt, to taste
1. Place dough in a 9-inch deep-dish pie plate and trim the edges to leave about 1 inch overhanging. Tuck overhanging dough underneath itself to form a thick edge even with rim. Freeze crust for 30 minutes.
2. Preheat over to 400°F. Place a piece of foil or parchment paper over pie shell and fill with dried beans or pie weights. Place pie plate on a baking sheet on center rack of oven and bake until dough is set, about 15 minutes.
3. Remove pie shell from oven and set on a cooling rack. Lower oven temperature to 350°F.
4. In a large mixing bowl, combine corn syrup, sugar, eggs, butter, bourbon, vanilla, and salt, and whisk until homogeneous. Stir in pecans.
5. Return pie plate to baking sheet and pour in filling. Do not overfill. Bake on lower oven rack until filling is set and top is dark golden-brown, about 1 hour. If edge of crust gets very dark while baking, cover just edge with foil or a pie shield. Cool to room temperature on a rack.
6. In a small glass mixing bowl, melt almond bark in the microwave in 1-minute intervals, stirring between bursts. Use 2 separate bowls if using both chocolate and vanilla almond bark.
7. Drizzle half of melted almond bark atop pie. Sprinkle with sea salt and drizzle again to taste. Let pie stand for several hours until topping is set.
8. Slice and serve. Store leftover pie at room temperature loosely covered for 1 to 2 days or refrigerate up to 5 days.
