Bourbon Pecan Pie
Bourbon Pecan Pie
Having grown up in a non-pecan pie eating house, the mystery that is pecan pie is a love affair that began when I was older, and was able to embrace the beauty of that sweet nutty flavor with a splash of bourbon. Fall fast and hard, I did.
I was always afraid of pecan pie because, as I mention A LOT, I am a north east lady and this pie is distinctively southern. I imagine pecan groves and roadside stands, very Gone with the Wind, very warm climate beautiful plantation sort of pie.
Turns out, pecan pie is preeeettty simple. And northeastern, if the gal who makes it is from the northeast. In a time where we can access southern pecans and southern made bourbon and whisk it into a pie crust, it doesn’t matter where you live or what your accent is, this pie is for you.
Bourbon Pecan Pie
The trickiest part of pecan pie is that special moment when the corn syrup mixture (and I use dark corn syrup, just a personal preference) meets the egg and bourbon mixture. Even though you do cool the corn syrup mixture, you have to be careful not to turn your eggs into a scrambled mess. It’s not as scary as it sounds, you just go slow and whisk fast.
In all of my pecan pie making, I have yet to make scrambled bourbon pecan eggs and yet every time I make this pie, this is my one worry. Again, it has yet to happen. Let the mixture cool enough, drizzle slowly, and whisk the whole time as you go.
Now, for the pecans. Halves? Pieces? up to you. I like to do a blend for visual appeal, and it is important, but, I have also made it with just halves, and just pieces, and no one has complained. Literally, no one complains that the nuts in a pecan pie are already smaller and therefore, easier to chew. SO, you do it the way it works for you.
Bourbon Pecan Pie
This pie cooks up and browns beautifully. I bake this pie until there is no jiggle in the middle (wish I could say that about my own middle) and the pecans have a roasted nutty flavor. I watch the edges of the crust so that they don’t brown too much and find that perfect balance of pecan pie doneness. It’s like the force, and you, young Skywalker, must harness it. Or, stick close to your oven and watch, give it a shake every five minutes or so near the end of cooking time.
I’m sad I didn’t get a slice shot of this beauty, but the caramel colored center serves as a perfect base for the pecan top layer.
The best part about growing up and learning about new flavors is finding something you really love. Like this pie. Don’t rule it out if you haven’t ever had a slice. Pecan pie could be your new great love. Then, you can mix it up, add chocolate chunks, and step up to Chocolate Bourbon Pecan Pie. Just saying.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy,
Click below for a printable recipe.
PrintBourbon Pecan Pie
Delicious Pecan Pie with a Bourbon kick!
Ingredients
- 1 unbaked pie shell
- 1 Cup Dark Corn Syrup
- 1 Cup White Granulated Sugar
- 1/2 Cup Butter
- 4 Eggs, beaten
- 1/4 Cup Bourbon
- 1 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt
- 1 – 1 1/2 Cups Pecans
Instructions
- Preheat oven to 325*
- In a saucepan, combine corn syrup, butter, sugar, and cook over medium heat while stirring constantly until butter melts and sugar is dissolved.
- Cool mixture slightly.
- In an additional bowl, whisk eggs, bourbon, vanilla, salt and mix well.
- Slowly pour egg mixture into corn syrup mixture, whisking continuously until thoroughly combined.
- Add pecans and mix to coat.
- Pour mixture into prepared pie shell.
- Bake for 50 – 60 minutes, until pie is set in the middle.