Did you read Amelia Bedelia books when you were young? I did, and loved them dearly. I still laugh when I think about how she “dressed the chicken” (in clothing), “dusted the furniture” (with dusting powder) and “drew the drapes” (on her sketchpad). All of this, of course, to the horror of her employers, Mr. and Mrs. Rogers. But not to worry: Amelia Bedelia could ameliorate even the biggest blunder with a forkful of her famous lemon meringue pie.
We are hosting Thanksgiving this year for the first time, and I imagine we will make some rookie mistakes. I’m not too worried though. Because even if the turkey comes out dry, or the mashed potatoes get a little gummy, I’ll have my secret weapon: this Double-Shot-Of-Bourbon Pecan Pie.
Although the lawyer in me hates to promise anything (ha), I can pretty much guarantee (see how deftly I qualified that?) that this will be the BEST pecan pie you’ve ever had. Even better: To make this never-fail pie filling, all you need is seven simple ingredients, one large bowl, and something to stir with! Trust me people; it does not get any easier than this.
Double-Shot-Of-Bourbon Pecan Pie
Makes 1 9-inch pie
1 9-inch homemade all-butter pie crust
3 large eggs
1 cup packed brown sugar
1 cup light corn syrup*
1 tablespoon vanilla extract
2 tablespoons bourbon
2 tablespoons unsalted butter, melted
2 cups pecan halves
Preheat oven to 350 degrees. Fit pie crust into a 9-inch pie plate; refrigerate while making the filling.
Place eggs, brown sugar, corn syrup, vanilla, and bourbon in a large bowl. (*As an alternative to corn syrup, you could try honey or agave nectar. I have not tried these, but a friend did and told me that the honey worked very well. If you use agave, probably use a little less than the full 1 cup, as agave is sweeter than corn syrup.)
Add melted butter.
Stir until well blended.
Stir to combine.
Pour into pie crust.
Cover edges of pie crust with a pie shield. (This will keep the crust from overbrowning. It also helps the pie bake evenly.)
Bake pie for 25 minutes. Remove pie shield. Bake for 30 more minutes. Remove pie from oven.
Cool before serving. (The pie filling will dry out a little as it cools; this will make it easier to serve.)
One final note: If you or your guests can’t have any alcohol, you can omit the bourbon. It won’t be a bourbon pecan pie, but it’ll still be really good!
A similar version of this recipe is available in my cookbook, Cooking With Marie: On Any Occasion!.