Simple Recipes for Every Day
Bourbon Pecan Pie
- Serves: 8
- Prep Time: 15 min
- Cook Time: 50 min
Ingredients
- 3 cups pecan halves
- 3 large eggs
- 1 cup dark corn syrup
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ teaspoons vanilla extract
- ⅓ cup salted butter, melted
- ½ teaspoon ground cinnamon
- 1½ tablespoons bourbon
- Flour, for dusting
- 1 (9-inch) pie crust, store-bought or homemade
Ingredients
- 3 cups pecan halves
- 3 large eggs
- 1 cup dark corn syrup
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ teaspoons vanilla extract
- ⅓ cup salted butter, melted
- ½ teaspoon ground cinnamon
- 1½ tablespoons bourbon
- Flour, for dusting
- 1 (9-inch) pie crust, store-bought or homemade
Method
Preheat the oven to 350°F with the rack set in the center position.
Roughly chop 2 cups of the pecans.
In a large bowl, whisk together the eggs, corn syrup, sugar, brown sugar, vanilla, butter, cinnamon, and bourbon until smooth.
On a lightly floured surface, roll out the pie dough into a 14-inch round. Carefully transfer to a 9-inch pie plate, gently pressing the crust into the dish, leaving a 1-inch overhang. Fold the overhang down so the crust is level with the edge of the pie plate. Pinch the folded crust with two fingers, creating a wave pattern. Add the chopped pecans to the pie crust in an even layer, then pour the filling over top. Arrange the remaining 1 cup pecans halves in a single layer on top, creating a circular pattern.
Loosely cover the pie with foil and bake for 30 minutes. Remove the pie from the oven. Remove the foil and continue baking, uncovered, until the filling is set around the edges but slightly jiggly in the center, about 20 minutes more.
Let cool for 2-6 hours until completely set or covered in the refrigerator overnight before serving.
Note: After you uncover the pie, if the pecans on top start to brown too quickly, re-cover the pie with foil and continue baking!