Southern Bourbon Pecan Pie
A deeply rich pecan pie bursting with bourbon flavor.
Servings: 8 servings
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup light corn syrup
- 4 tablespoons butter room temperature
- ¼ teaspoon salt
- 3 eggs room temperature
- ¼ cup bourbon
- 1 teaspoon vanilla extract
- 2 cups pecans halves
- 1 (9 inch) single pie crust in a deep dish pie plate unbaked
Instructions
- Preheat the oven to 350°F.
- In a small saucepan, add the granulated sugar, brown sugar and corn syrup. Stir over low heat until the sugars are melted. Remove from the heat. MIx in the butter and salt. Cool for ten minutes.½ cup granulated sugar, ½ cup light brown sugar, 1 cup light corn syrup, 4 tablespoons butter, ¼ teaspoon salt
- Mix the eggs and the bourbon in a large bowl and beat till just combined. Add in the cooled sugar and corn syrup mixture; whisk till blended.3 eggs, ¼ cup bourbon
- Stir in the vanilla extract.1 teaspoon vanilla extract
- Add the pecans and mix till combined.2 cups pecans
- Pour the filling into the unbaked pie crust.1 (9 inch) single pie crust in a deep dish pie plate
- Bake at 350°F for 50 - 60 minutes. Check the pie at the minimal amount of time. The pie is done when a dinner knife is inserted into the middle of the pie and comes out clean. Or the pie should be 200°F using an instant read thermometer inserted into the middle of the pie.
- Place pie on a cooling rack. Let cool completely before serving. Do not leave pecan pie at room temperature for more than two hours. Since there are eggs in this pie, it needs to be kept refrigerated.
- Cover and store pecan pie in the refrigerator for up to three days.
Notes
Tip: Stir in 1/2 cup unsweetened melted chocolate to pie filling before pouring into pie crust for a delicious spin on this bourbon pecan pie.