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Bourbon Pecan Pie

November 2011
Bourbon Pecan Pie

by 29 people

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Makes: 8 servings

Prep: 20 mins

Bake: 45 mins

  • 1/2 recipe Perfect Pie Crust or 1/2 pkg. (14.1-oz.) refrigerated piecrust (1 crust)
  • 4 tablespoons unsalted butter
  • 1 1/2 toasted and 3/4 cup coarsely chopped
  • 1 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 3 eggs, beaten
  • 3 tablespoons bourbon or whiskey
  • 1/2 teaspoon salt
  1. Position a rack in the center of the oven and preheat to 350 degrees . Unroll the piecrust into a 9-inch pie pan; crimp the edge and refrigerate until ready to fill.
  2. In a large saucepan, melt the butter over medium-low heat. Remove from the heat and whisk in the pecans, brown sugar, corn syrup, eggs, bourbon and salt. Pour the filling into the prepared crust.
  3. Bake the pie until just set in the middle, about 45 minutes. Transfer to a rack to cool completely.
  • The pecan pie can be made up to 2 days ahead. Store uncovered at room temperature.