Bourbon Caramel Pecan Pie with Bourbon Ice Cream
Lady Emma Weymouth is back with this perfect pecan pie with a cheeky little kick of bourbon! Delicious and a great dinner party dish!
Ingredients
For the ice cream:
- 300ml double cream
- 300ml full fat milk
- 120g light soft brown sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 50ml bourbon
For the crust:
- 100g pecan nuts
- 200g plain flour, plus extra for dusting
- 60g icing sugar
- 100g butter, roughly chopped
- 1 egg
For the pie:
- 75g butter
- 100ml bourbon
- 100ml golden syrup
- 4 eggs
- 200g dark soft brown sugar
- 2 tsp vanilla extract
- 1 tsp sea salt
- 325g pecan nuts
- 150g caster sugar
- 2 tbsp water
- 50ml double cream
Method
To make the ice cream:
Pour the cream and milk into a saucepan and bring to a simmer.
Whisk the sugar and egg yolks together until smooth, then stir in the vanilla and bourbon.
Pour the hot milk over the eggs, whisking constantly.
Pour the mixture back into the saucepan and bring to a simmer then cook until thick enough to coat the back of the spoon–take care not to cook over too high a heat as it’ll curdle.
Fill a sieve with ice then set it over a bowl. Pour the custard over the ice to cool it down quickly. Repeat pouring it back into the saucepan then once more into the bowl–the ice shouldn’t melt as you’re pouring it very quickly.
Pour into an ice cream machine and set to freeze. Transfer to a container and store in the freezer until needed. Alternatively transfer to a container and freeze for 2 hours, stir around then return to the freezer until solid.
To make the crust:
Place the pecans into a food processor and blitz until really finely chopped.
Add the flour, icing sugar and butter and blitz until just coming into a ball.
Add the egg and pulse until it forms a dough–you might need to add a little cold water.
Tip out and form into a flat ball then cover cling film and freeze for 30 minutes.
Preheat the oven to 180C, fan 160 C, gas mark 4.
Press the pastry into a lightly greased 24cm x 3cm deep loose bottomed tart tin, and press it into the base and sides, leaving the pastry hanging over the edge.
To make the pie:
Put the 50g of butter, 50ml of bourbon and the golden syrup into a pan and heat until melted.
Crack the eggs into a large bowl and add the dark brown sugar. Whisk until combined and smooth then stir in the melted butter mixture, vanilla and salt.
Roughly chop 275g of the pecans and stir into the mixture then pour the whole thing into the tart case.
Place on a baking tray and layer the remaining pecans on top of the pie, around the edge.
Bake in the oven for 30-35 minutes until set.
When the tart comes out of the oven, leave to cool for at least 15 minutes.
Trim the pastry from the edges then turn out of the tin and place onto a serving plate.
Heat the caster sugar and water gently in a pan until melted, then turn the heat up and cook until a light golden caramel. Whisk in the cream, the last 25g of the butter and remaining bourbon then cook for another couple of minutes until thickened. Set aside to cool slightly.
Serve the tart warm with the bourbon ice cream and the caramel poured over.
Ingredients
For the ice cream:
- 300ml double cream
- 300ml full fat milk
- 120g light soft brown sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 50ml bourbon
For the crust:
- 100g pecan nuts
- 200g plain flour, plus extra for dusting
- 60g icing sugar
- 100g butter, roughly chopped
- 1 egg
For the pie:
- 75g butter
- 100ml bourbon
- 100ml golden syrup
- 4 eggs
- 200g dark soft brown sugar
- 2 tsp vanilla extract
- 1 tsp sea salt
- 325g pecan nuts
- 150g caster sugar
- 2 tbsp water
- 50ml double cream
Method
To make the ice cream:
Pour the cream and milk into a saucepan and bring to a simmer.
Whisk the sugar and egg yolks together until smooth, then stir in the vanilla and bourbon.
Pour the hot milk over the eggs, whisking constantly.
Pour the mixture back into the saucepan and bring to a simmer then cook until thick enough to coat the back of the spoon–take care not to cook over too high a heat as it’ll curdle.
Fill a sieve with ice then set it over a bowl. Pour the custard over the ice to cool it down quickly. Repeat pouring it back into the saucepan then once more into the bowl–the ice shouldn’t melt as you’re pouring it very quickly.
Pour into an ice cream machine and set to freeze. Transfer to a container and store in the freezer until needed. Alternatively transfer to a container and freeze for 2 hours, stir around then return to the freezer until solid.
To make the crust:
Place the pecans into a food processor and blitz until really finely chopped.
Add the flour, icing sugar and butter and blitz until just coming into a ball.
Add the egg and pulse until it forms a dough–you might need to add a little cold water.
Tip out and form into a flat ball then cover cling film and freeze for 30 minutes.
Preheat the oven to 180C, fan 160 C, gas mark 4.
Press the pastry into a lightly greased 24cm x 3cm deep loose bottomed tart tin, and press it into the base and sides, leaving the pastry hanging over the edge.
To make the pie:
Put the 50g of butter, 50ml of bourbon and the golden syrup into a pan and heat until melted.
Crack the eggs into a large bowl and add the dark brown sugar. Whisk until combined and smooth then stir in the melted butter mixture, vanilla and salt.
Roughly chop 275g of the pecans and stir into the mixture then pour the whole thing into the tart case.
Place on a baking tray and layer the remaining pecans on top of the pie, around the edge.
Bake in the oven for 30-35 minutes until set.
When the tart comes out of the oven, leave to cool for at least 15 minutes.
Trim the pastry from the edges then turn out of the tin and place onto a serving plate.
Heat the caster sugar and water gently in a pan until melted, then turn the heat up and cook until a light golden caramel. Whisk in the cream, the last 25g of the butter and remaining bourbon then cook for another couple of minutes until thickened. Set aside to cool slightly.
Serve the tart warm with the bourbon ice cream and the caramel poured over.
