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Kentucky Pecan Pie with
Black Walnut Crust







  1. Heat the oven to 350 degrees F.
  2. To make the crust: In a food processor, pulse the walnuts and the sugar until the nuts are finely ground.
  3. Add the remaining ingredients and plus just until the mixture begins to come together.
  4. 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.
  5. Bake the crust until golden, about 20 minutes.
  6. Transfer to a wire rack to cool.
  7. To make the filling: In a medium bowl, whisk together the eggs, brown sugar, and vanilla.
  8. Whisk in the remaining ingredients and pour the filling into the warm crust.
  9. Bake for 20 to 25 minutes, or just until set.
  10. Meanwhile, in a chilled medium bowl, whip the cream until stiff peaks form.
  11. Fold in the bourbon and chill until ready to serve.
  12. Transfer the pie to a wire rack; cool to room temperature.
  13. Refrigerate, covered, for 1 hour.
  14. Remove the sides of the pan right before serving.
  15. Cut the pecan pie into wedges and top with whipped cream.

Makes 8 to 10 servings.

Recipe used with permission from Hammons Products.


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