Bourbon Pecan Pie

Pecan Pie is one of those “feels like home” things that I make. While only half of our big family likes this particular Pie, the making of it indicates a full family is home type meal. My spin on the classic is to add in a little Bourbon to make it mine. So my recipe for Bourbon Pecan Pie is one you will want to hold on to for all your family gatherings.

Ok I know what you thinking right now – Estelle, since when do you make dessert? To which I say – I have always made desserts – just never shared them on this blog before! It’s true that I don’t make them often, usually around the holidays and for birthday celebrations, but I do love to make sweet treats on occasion. This particular pie is my husband and oldest son’s absolute favorite pie and I make it every year for either Christmas or Thanksgiving (sometimes both). They usually have the whole thing done with two days!

This pie recipe is a true 9-inch deep dish Pie. You will need to have a deeper pie plate to hold all of the filling. If you only have a regular pie plate, it will be too much and overfill the crust. It’s also important to note that you do not pre-bake the pie crust at all. The amount of time this needs to bake would certainly burn the crust before the filling was set.

I like to use Jim Beam Bourbon whenever I cook or bake with Bourbon. It is not too strong or too weak. It has that full flavor you want from a Bourbon. I also like that the alcohol content (proof) is at the right level that it will cook out without having to be at a rolling boil. If you have a different brand of Bourbon that you enjoy, use that. Whenever you are cooking or baking with alcohol, always use something you would drink because you are cooking down and intensifying the flavor. If you use something with a high proof, you may need to cook it a little longer to make sure all the alcohol has cooked out.

Now Let’s Get Cookin’!

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Bourbon Pecan Pie

A classic, mostly homemade, pecan pie with a splash of bourbon for a little something extra

Course Dessert

Cuisine American, Southern

Keyword bourbon, dessert, pecan pie, pie

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 1 9in Pie

Equipment

• 1 9inch Deep Dish Pie Plate

Ingredients

• 1 cup Karo Syrup
• 3 Eggs
• 3 tbsp Butter melted and cooled
• 1 tbsp Bourbon
• 1 tsp Vanilla
• ¾ cup White Sugar
• ¼ cup Brown Sugar
• ¼ tsp Salt
• 1 cup Pecans chopped (plus more for decoration)
• 1 9in Pie Crust

Get Recipe Ingredients

Instructions

• Preheat oven to 375degF
• Add karo syrup, and eggs to a mixing bowl. Beat with a hand mixer. Stream in the melted butter, then bourbon and then vanilla.
• Once well mixed, add sugars and continue to mix.
• Add in chopped pecans.
• Spray pie plate with cooking spray. Add raw pie crust. Press into edges and bottom
• Pour pecan filling into crust. Decorate as you like with more pecans
• Bake for 1 hour. Let cool on a wire rack at least 1 hour before serving. You can serve then or cover and put in refrigerator for later.