Ingredients
There are a few ingredients in this Bourbon Pecan pie that you will likely have to go buy at the grocery store. This pie is very sweet and it needs molasses to give it it’s rich flavor. You will absolutely love the sweet filling and the kick you get from the bourbon! It is an award-winning pie if you ask me!
9- inch Pie Crust: To save time you can buy a pre-made pie crust, but there’s nothing like homemade crust! This pie crust recipe is one I love to make and freeze the dough to have on hand. Butter: I used unsalted butter in this recipe. Dark Brown Sugar: Dark brown sugar has more molasses than regular brown sugar. You will definitely want to use it! It will change the flavor if you use regular brown sugar. Dark Corn Syrup: Again, you will want to use this instead of regular corn syrup! It has molasses in it and is sweeter than the regular version. Eggs: I always use Grade A large eggs in my recipes. Bourbon: I just used Jim Beam, but you can use your favorite brand! Vanilla Extract: Whatever you usually use in baked goods will work. Salt: Just a pinch to bring out the flavors and cut the sweetness. Pecans: You can use whole pieces, or roughly chop them. I like to do a little bit of both for texture.
How to Make Pecan Pie
This is a simple pie that will really wow your guests! I couldn’t believe how easy it was to make, and yet the taste was top notch. It’s better than any pecan pie I’ve had at any restaurant. You will not be sorry you tried this Bourbon Pecan Pie!
Time Saver: Need to save yourself some time? Use a pre-made pie crust. You can also purchase pre-chopped pecans for even faster prep. Nuts: Use chopped pecans in the filling and top with whole halves to add texture. Cut the Sweetness: This is supposed to be a sweet pie, but understandably it can be too sweet sometimes. Balance that sweetness by adding semi-sweet chocolate chunks or chocolate chips to the bottom of the pie crust before adding the filling. You can also add flakey sea salt to the top once cooked for a sweet and salty taste. Avoid Burning: If the top of the pie is browning too much but the filling is still not quite set, take a sheet of foil and place it gently on top of the pie. Don’t crimp it around the sides of the pie, simply let it rest on top and it will protect it from burning while the filling finishes cooking.
Room Temperature: You can bake this pie and store it at room temperature for up to 3 days. Refrigerator: It can also be stored in the fridge loosely covered for 4-5 days. Allow the pie to come to room temperature before serving. Bake and Freeze: Bake and cool completely and then freeze the pie for up to 2 months. Before serving, thaw in the fridge overnight and bring to room temperature.
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