Bourbon Pecan Pie
Pecan pie is the official state pie of Texas; this one though is spiked with bourbon, giving it a dark flavor that blends beautifully with the roasty pecan, ideally with a dollop of soft whipped cream on the side — a perfect pick-me up snack in the afternoon! However, we’ve seen plenty of them served in the morning at Aunt Mary’s Cafe, aside a nice dark cup of coffee, so good!
Bourbon Pecan Pie
A nutty crunchy pie, spiked with bourbon, pairs well with whipped cream or vanilla ice cream, or just as it is — hitting the spot!
Ingredients
- 1 pie crust
- 4 eggs
- 150 grams brown sugar (about 1 packed cup)
- 1.5 cups corn syrup (light or dark or both)
- 0.5 tbsp vanilla extract
- 1 tsp kosher salt
- 3/4 cup unsalted butter, melted
- 3 cups roasted pecan bits
- 3/8 cup AP flour
- 8 halves pecan (optional)
Instructions
- partially pre-bake pie crust at 300ºF pre-heated oven, for about 15 min
- in mixing bowl, beat eggs & brown sugar at high speed for 2-3 min
- at lower speed, add corn syrup, kosher salt, vanilla & bourbon; mix well
- slowly add in melted butter
- mix flour and pecan bits, then add them to the egg mixture; mix well
- pour into prepared pie crust
- arrange the pecan halves on top, for decoration if desired
- bake in preheated oven at 300ºF, for about 45 mins
- cover edge of pie and bake for another 15 mins, or until a tip of a knife when inserted comes out clean
Notes
this pie could be served chilled or at room temperature; kept well in refrigerator for up to a week
