Kentucky Pecan Pie with Black Walnut Crust
Ingredients
Crust
- 3/4 cup Hammons Black Walnuts
- 3 tablespoons sugar
- 1 cup all-purpose flour
- 8 tablespoons or 1 stick unsalted butter, at room temperature
- 1 egg yolk, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling
- 3 eggs
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1 cup dark and 1/3 cup light corn syrup
- 2 tablespoons bourbon whiskey
- 1/2 cup all-purpose flour
- Pinch of salt
Topping
- 1 cup heavy cream
- 1 tablespoon bourbon whiskey
Instructions
- Heat the oven to 350 degrees F.
- Crust: In a food processor, pulse the walnuts and the
sugar until the nuts are finely ground.
- Add the remaining ingredients
and plus just until the mixture begins to come together.
- Transfer the
dough to an 11-inch tart pan with a removable bottom. Using your hands,
press the dough from the center out toward the sides of the pan,
covering the bottom and sides as evenly as possible.
- Bake the crust until golden, about 20 minutes.
- Transfer to a wire rack to cool.
- Filling: In a medium bowl, whisk together the eggs,
brown sugar, and vanilla.
- Whisk in the remaining ingredients and pour
the filling into the warm crust.
- Bake for 20 to 25 minutes, or just until set.
- Topping: Meanwhile, in a chilled medium bowl, whip the cream until stiff
peaks form.
- Fold in the bourbon and chill until ready to serve.
- Transfer the pie to a wire rack; cool to room temperature.
- Refrigerate, covered, for 1 hour.
- Remove the sides of the pan right before serving.
- Cut the pecan pie into wedges and top with whipped cream.
Makes 8 to 10 servings.
Recipe credit: Hammons Products
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