Bourbon Pecan Pie
- Total Time
- 1 hour 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1½cups pecans
- 3large or extra-large eggs
- ½cup dark brown sugar
- 1cup dark corn syrup
- ¼teaspoon salt
- 6tablespoons unsalted butter, melted
- 1teaspoon vanilla
- 2tablespoons bourbon
- 1tablespoon flour
- 1nine-inch metal pie tin lined with pastry
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
409 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 5 grams protein; 174 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat oven to 350 degrees. Spread pecans on baking sheet and roast them for about 7 minutes, until toasted. Remove them from the baking sheet, and cool. Raise oven temperature to 450 degrees.
- Step 2
In a large bowl, beat eggs slightly, and whisk in the dark brown sugar and corn syrup. Whisk in the salt, butter, vanilla and bourbon. Mix flour with pecans, and add.
- Step 3
Prick the bottom of the pastry all over with the tines of a fork. Pour the filling into the crust, and put the pan on a flat baking sheet. Place on the lower level of the oven, reduce the temperature to 350 degrees and bake for 35 to 40 minutes, until filling is puffed and firm. Check after 20 minutes; if the crust is browning too quickly, loosely drape a piece of aluminum foil around the edges.
- Step 4
Remove to a rack, and serve warm or at room temperature, with whipped cream, creme fraiche or vanilla ice cream.
Private Notes
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Cooking Notes
Quiltlover
I let the pie cool on the counter for a few hours, then refrigerated overnight. I found the filling too loose and the bourbon taste was a bit too much. I would halve the bourbon and do something to make the filling thicker. When I removed the pie this morning, and when it was cut into, the filling was too loose for me.
marina
This was excellent! The hint of Bourbon was a great touch. I normally don’t care for the gelatinous filling in most pecan pies. This was nice and dark and condensed nicely into the chopped pecans, and was a perfect ratio between crust and filling. I did cut back on the dark corn syrup as I didn’t want it so sweet, and it was still quite sweet.
Quiltlover
I let the pie cool on the counter for a few hours, then refrigerated overnight. I found the filling too loose and the bourbon taste was a bit too much. I would halve the bourbon and do something to make the filling thicker. When I removed the pie this morning, and when it was cut into, the filling was too loose for me.
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