Instructions

  1. To make the crust: Grease and flour a 9" pie pan. Roll the chilled, rested dough to a 12" to 13" circle and fit it into the pan. Trim and flute the edge, then put the lined pie pan in the refrigerator for 20 minutes, while you preheat the oven to 425°F.

  2. To pre-bake the crust (blind bake): Prick the crust all over with a fork. Line it with parchment paper or a basket-style coffee filter, and fill with pie weights or dried beans. Bake the crust for 20 minutes, then remove it from the oven. Remove the liner and weights or beans, and brush the crust all over with the beaten egg mixture. Return it to the oven and bake for 3 more minutes. Remove it from the oven and lower the temperature to 350°F.

  3. To make the filling: Whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt. Sprinkle the pecans and mini diced ginger into the pie crust, and pour the filing mixture over them.

  4. To bake: Place the pie on a parchment- or foil-lined baking sheet, and bake for 25 to 30 minutes, until the filling has set and is slightly wobbly in the center. Remove it from the oven and cool it on a rack completely before serving.

Tips from our Bakers

  • For a chocolate variation, melt 2 ounces bittersweet chocolate and stir it into the filling before pouring into the pie shell. The chocolate balances the sweetness of the pie's filling perfectly.
  • This recipe is from Emily Hilliard's Nothing in the House blog and website, and can also be made with a half recipe of Nothing in the House Pie Crust.