Bourbon Pecan Pie takes the classic southern favorite pecan pie and adds a hint of bourbon to kick it up a notch.
Bourbon Pecan Pie
by Sue Lau | Palatable Pastime
I first made this pie a few years ago after we had gone to Jay’s restaurant in Dayton Ohio. My husband had the pie there, and raved about it for months. So that Thanksgiving I decided to make him one. He liked it quite a bit, and it has entered the rotation ever since, replacing the normal pecan pie (the one without the bourbon.)
Pecan pies on the whole are a bit more rich and sweet than something like a pumpkin pie. I do suggest serving smaller pieces of pie to compensate the richness, and serving it with fresh pressed espresso goes a long way. Besides the wonders of coffee, there is always milk. I find it cuts the sweetest of desserts and makes it go down ever more wonderfully. Just ask a kid. They are experts on sweets. And milk.
I did make this one again for Thanksgiving, but you are going to have to pardon my photo, I was in a bit of a rush, You know how it is the night before Thanksgiving!
I forgot to crimp my pie crust before I par-baked it,
Oops. Even the best of us make mistakes from time to time. But even if you forget to crimp, the pie is still good. Sometimes it’s best to leave a flaw in something. Even to blog about it. It shows God that we know we are human. And to ever be humble, especially at Thanksgiving.
Late for your Thanksgiving until next year, but there is still Christmas, and who needs a holiday to bake a pie anyway? Enjoy this anytime. 😉
Bourbon Pecan Pie
- 3 large eggs
- 3/4 cup muscovado sugar or 3/4 cup light brown sugar
- 1/4 cup dark molasses
- 1 cup light corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1-2 tablespoons Kentucky Bourbon
- 1 cup chopped toasted pecans (inside the filling)
- 50-60 pecan halves (to top pie)
- 1 (9 inch) pie crust (buy it or make it, either way you like)
- Preheat oven to 350°F.
- Line 9″ pie pan with crust and crimp edges.
- Line crust with parchment and fill with pie weights (or dry beans) and par-bake for 10 minutes then cool and remove paper and weights.
- Prepare the filling: beat eggs lightly in a large bowl.
- Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.
- Stir in the chopped pecans.
- Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.
- To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust and center comes out clean.
- Cool on a trivet or wire rack.
From the kitchen of palatablepastime.com
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This looks wonderful. My Dad’s all-time favorite. I’ll have to try your recipe next time I make him a pie. Thanks for the share.
This pie is beautiful!