Ever since I found this recipe through the King Arthur Flour website, I’ve wanted to try it. I was a big fan of the last pecan pie that I baked because it used only maple syrup for the sugar as opposed to the popularized corn syrup-based pecan pies. I liked this particular recipe because of the flavor combination of maple, bourbon, and ginger.
I made the decision to bake this pie randomly when I had a few baby-free minutes one weekend morning. I tried out a new pie crust recipe, which I par-baked. It’s a fairly simple and easy recipe that I thought was the best part of the day’s bake.
Both my wife and I were excited to try the pie, but its flavor was just too potent, which I think was exacerbated by the center being slightly under-baked. Consequently, I don’t think all of the alcohol baked off, so there was a whiskey bourbon aftertaste. There is also an awful lot of ginger in the pie (in fact, three types), which was too overpowering. The flavors are compelling here, but there’s too much of it. We liked Pecan Pie II better, and I would consider adding a small amount of bourbon and/or ginger to that recipe rather than re-try this one.
2 1/2 cups (315 g) all-purpose flour
1 tsp. salt
1 tbsp. granulated sugar
1 cup unsalted butter, cold and cubed
4-8 tbsp. ice water
1 large egg + 1 tbsp. water
3/4 cup (150 g) dark brown sugar
1/2 cup Grade A dark maple syrup
3 large eggs, lightly beaten and room temperature
3 tbsp. bourbon (optional)
2 tsp. fresh ginger, finely grated
1 tsp. ground ginger
1/4 tsp. fine sea salt
1 1/2 cups pecan pieces, toasted
1/4 cup crystalized ginger, diced
- For the pie crust: In a food processor, pulse flour, salt and sugar.
- Add half of the butter, then pulse until it resembles coarse sand.
- Add the remaining half of the butter, then pulse, leaving larger pieces of butter.
- Add 4 tablespoons ice water, then pulse until dough is just uniform. Gradually add more water, one tablespoon at a time, until dough holds together when squeezed.
- Turn out onto parchment paper, and repeat folding dough until it is uniform. Shape into two disks, wrap in plastic wrap, and chill in the refrigerator (at least 30 minutes or up to 2-3 days).
- Roll out the dough, and press into a 9″ pie plate. Preheat oven to 425 degrees, and chill pie plate in the freezer for 10 minutes while oven is heating.
- Mix egg and water in a cup, then brush over the pie crust.
- Blind bake the pie crust for 20 minutes. Set aside to cool while preparing the filling.
- For the pie filling: Lower oven temperature to 350 degrees.
- In a medium bowl, whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt.
- Sprinkle toasted pecan pieces and diced crystallized ginger into the bottom of the cooled pie crust.
- Pour the sugary filling over top. The pecan pieces should rise to the top.
- Place pie on foil-lined baking sheet. Bake 25-30 minutes, or until filling is set and slightly-wobbly in the center.
- Remove from oven, and let pie cool completely before serving.