Bourbon Pecan Pie Recipe
Bourbon Pecan Pie Recipe
Table of Contents
Bourbon Pecan Pie Recipe
Indulge in the rich, nutty flavors of our bourbon pecan pie recipe a classic dessert with a boozy twist. Perfect for holidays or any special occasion, this pie combines the warm sweetness of brown sugar and vanilla with the bold kick of bourbon. It’s a show stopping dessert that’s both simple to make and irresistibly delicious.
Description
The bourbon pecan pie recipe is a time honored dessert that brings together the best of Southern baking traditions. Imagine the luscious texture of a gooey caramel like filling, complemented by the crunch of toasted pecans and the warming depth of bourbon. This dessert is more than just a pie; it’s a celebration of flavors and textures.
Bourbon Pecan Pie Recipe not only adds a distinctive taste but also enhances the overall richness of the pie, balancing the sweetness with subtle smoky and vanilla undertones. The flaky, buttery crust perfectly supports the sweet and nutty filling, making every bite a perfect harmony of flavors. Whether you’re hosting a holiday gathering or simply satisfying a sweet tooth, this bourbon pecan pie will become your go to dessert recipe.
Perfect for pairing with a scoop of vanilla ice cream or a dollop of whipped cream, this pie is versatile and beloved by all ages. Plus, it’s surprisingly easy to prepare with straightforward steps and accessible ingredients. Dive into the world of Southern comfort food with this unbeatable bourbon pecan pie recipe.
Ingredients
For the Crust:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the Filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup bourbon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups pecan halves
Instructions
1.Prepare the Crust: In a large bowl, mix flour and salt. Cut in the chilled butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2.Preheat the Oven: Preheat your oven to 350°F (175°C).
3.Roll Out the Dough: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim excess, and crimp the edges.
4.Make the Filling: In a large mixing bowl, whisk together eggs, corn syrup, granulated sugar, brown sugar, bourbon, vanilla extract, and salt until smooth. Stir in the melted butter and pecan halves until well combined.
5.Assemble the Pie: Pour the filling into the prepared pie crust, spreading the pecans evenly.
6.Bake the Pie: Bake in the preheated oven for 50 minutes, or until the filling is set and the crust is golden brown. If the crust browns too quickly, cover the edges with aluminum foil.
7.Cool and Serve: Allow the pie to cool completely on a wire rack before slicing. Serve as is or with a scoop of vanilla ice cream or whipped cream.
Notes
- For a non alcoholic version, replace bourbon with an equal amount of apple juice or omit it entirely.
- Toasting the pecans before adding them to the filling can enhance their flavor.
- Store leftover pie in the refrigerator for up to 4 days.
- To freeze, wrap the pie tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Bourbon Pecan Pie Recipe
Ingredients
- For the Crust:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter chilled and cubed
- 3-4 tablespoons ice water
- For the Filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup bourbon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 1/2 cups pecan halves
Instructions
- 1.Prepare the Crust: In a large bowl, mix flour and salt. Cut in the chilled butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2.Preheat the Oven: Preheat your oven to 350°F (175°C).
- 3.Roll Out the Dough: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim excess, and crimp the edges.
- 4.Make the Filling: In a large mixing bowl, whisk together eggs, corn syrup, granulated sugar, brown sugar, bourbon, vanilla extract, and salt until smooth. Stir in the melted butter and pecan halves until well combined.
- 5.Assemble the Pie: Pour the filling into the prepared pie crust, spreading the pecans evenly.
- 6.Bake the Pie: Bake in the preheated oven for 50 minutes, or until the filling is set and the crust is golden brown. If the crust browns too quickly, cover the edges with aluminum foil.
- 7.Cool and Serve: Allow the pie to cool completely on a wire rack before slicing. Serve as is or with a scoop of vanilla ice cream or whipped cream.
Notes
- For a non alcoholic version, replace bourbon with an equal amount of apple juice or omit it entirely.
- Toasting the pecans before adding them to the filling can enhance their flavor.
- Store leftover pie in the refrigerator for up to 4 days.
- To freeze, wrap the pie tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
