Bourbon pecan pie with burnt butter pastry
SERVES 8-10 PREP + COOK TIME 1 HOUR 40 MINUTES (+ CHILLING & RESTING)
150g pecans, plus 30 (75g) whole pecans, to decorate60g butter, chopped1 cup (160g) demerara sugar¾ cup (180ml) maple syrup2 tablespoons bourbon3 eggs2 egg yolks¹⁄³ cup (50g) flour1 teaspoon ground cinnamonfinely grated rind and juice of ½ lemon1 teaspoon vanilla bean paste
BURNT BUTTER PASTRY
185g butter, diced2 cups (300g) flour¼ cup (40g) demerara sugar1 egg1 egg yolk
1 To make burnt butter pastry, cook butter in a large saucepan (see note) over medium-high heat, swirling pan occasionally, for 5 minutes until dark brown. Tip into a heatproof bowl, making sure you scrape all the caramelised milk solids into the bowl. Refrigerate until butter is set, then roughly dice. Combine burnt butter, flour, sugar and ½ teaspoon sea salt flakes in a food processor, pulsing to fine crumbs. Add egg, egg yolk and 1 tablespoon cold water, then pulse until dough just comes together. Tip dough onto a lightly floured surface and form into a disc. Wrap in cling film and refrigerate for 1 hour.
2 Preheat oven to 200°C/180°C fan. Roll out pastry on a lightly floured surface to 3mm thick. Ease pastry into the base and sides of a 23cm metal pie tin (approximately 3cm deep), leaving a 1cm overhang. Prick the base with a fork and refrigerate for 30 minutes. Place pie tin on an oven tray and trim excess
