Holiday Desserts: Bourbon Pecan Pie
Tim’s brother and his wife hosted Thanksgiving. I brought two pies — an Apple Crumb and a Pecan Pie. I had never made a pecan pie before but it is among Tim’s favorites and after 11 years together I figured he deserved one. 🙂 I solicited some advice on the pecan pie and my friend Todd insisted that the recipe include bourbon and my friend Mary suggested I look into Paula Deen recipes. Both proved to be excellent pieces of advice!
The pie was devoured! There wasn’t a single crumb left. Apparently this will be my “go-to” pecan pie recipe!
Bourbon Pecan Pie
- 1 cup sugar
- 3 tablespoons butter, melted
- 1/2 cup dark corn syrup
- 3 large eggs, beaten
- 1 1/2 to 2 cups pecan halves
- 2 tablespoons good-quality bourbon
- 1 (9-inch) deep-dish pie shell, unbaked
Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.