Double-Shot-Of-Bourbon Pecan Pie

Published on September 13, 2013 | By Marie Saba |

- Prep Time
- 10 Minutes
- Cook Time
- 55 Minutes
- Yield
- 1 9-inch pie
- Difficulty Level

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.

I can pretty much guarantee 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.

Ingredients

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

Nutrition Info

Instructions

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. Add pecans. Stir to combine. Pour mixture 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!

Ready in : 65 Minutes
Course : Dessert
Recipe Type : Recipes
Ingredient : Pecans

Trackbacks/Pingbacks

Grandma's Apple Pie | Quick & Easy Recipes | Cocina Marie - January 20, 2017
[…] recipe; it’s easy and always turns out well. For the pecan, I use my own favorite recipe for Double-Shot-of-Bourbon Pecan Pie; this one is also easy (you just need one bowl!) and is absolutely insanely good. For the apple, I […]
Homemade Pie Crust: Everything You Need to Know | Quick & Easy Recipes | Cocina Marie - November 9, 2017
[…] you are making a filling that needs to be cooked (such as pecan or pumpkin), put the pie crust in the freezer for 20 minutes. (This will help the crust hold its […]

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Double-Shot-Of-Bourbon Pecan Pie