Bourbon Pecan Pie Recipe

Just about everyone loves a great pecan pie! And with Thanksgiving around the corner, it is an American holiday favorite, along with apple and pumpkin pies!

This pie is kissed with bourbon. Always use a good bourbon when cooking. A little bit of the same one that you drink.

My recipe uses light corn syrup, however you can switch it to dark corn syrup if you want a richer flavor. Light corn syrup has vanilla in it, and dark corn syrup has molasses. In the end, it’s just your preference!

The filling for this recipe will make one large pie, or two 9 inch pies. If you are dividing it up into two 9 inch pies, make the pastry dough twice. I do this if I am bringing the pie over as a gift for my hostess. The standard disposable pie tins are 9 inches.

Ingredients:

All butter pie crust

1 1/4 cups all purpose flour

1/4 tsp sea salt

8 oz cold butter

1/4 cup ice water

Filling

3 cups roughly chopped pecans

3 large eggs

1/4 cup maple syrup

2 tbsp of good bourbon

1 cup light corn syrup

3/4 tsp salt

3/4 cup dark brown sugar

1 Tbsp vanilla extract

1/4 cup unsalted butter, melted and slightly cooled

Directions:

You can prep the pie crust the day before.

In a medium bowl mix the flour and salt together. Cube the cold butter, and with your fingers crumble the butter with the flour. When you have acquired walnut size pieces, then add in the ice water. Bring that together to form a dough, wrap it in some plastic wrap and let it sit in the fridge for at least an hour. Pie crust needs to be cold when you work with it.

When the pie crust is cold, then roll it out onto a floured surface. Place it into a buttered pie tin, cut the excess and crimp the edges. Prick it all over with a fork and place in the freezer for at least 20 minutes.

Heat the oven to 425 F. When you are ready to par bake the crust, line the frozen pie shell with a sheet of parchment and pour in pie weights. (You can also use dry beans for this part) This will prevent the bottom of the pie shell from puffing up. After 15 minutes of baking, remove the pie weights and parchment from the crust and place it back into the oven for another 10 minutes.

You will achieve and very light color with a slightly golden edge.

Make the filing:

In mixing bowl, beat everything together except for the chopped pecans. Stir them in. Pour into a parbaked pie shell.

Garnish with more pecans to make it look pretty.

Bake at 350F for 50 minutes. Let it cool completely.

I love it with vanilla ice cream or fresh whipped cream!

Kali Oreksi!