It’s the time of year when people begin asking “what are you making for Thanksgiving?” “What type of pie are you having?” Pumpkin? Sweet potato? Well my friend threw out pecan pie. Well, that was a new one for me. But you know me, I’m always up for a sweet challenge. So I’m sharing my Bourbon Pecan Pie recipe. Hope you like it.
In the past I’ve always stayed away from pecan pie because it’s always been too sweet for me. I know … how is anything too sweet? Of course, when we takes trips down south (southern United States) it doesn’t keep me from ordering it just to see how it tastes.
For Pecan Pie is a Thanksgiving staple. But it’s never been that in our house. Which of course, brings us back to the age old holiday question “What pie is on your table?” This Thanksgiving it will be Bourbon Pecan Pie. I’ve struggled with this recipe. First, making sure it wasn’t too sweet. Then making sure there was enough mixture to fill but not overflow a deep pie crust.
Funny because the way I love flan and other custard I should’ve always loved Pecan Pie. It’s kind of like a custard with it’s milk, eggs and sugar mixed with pecans. Hmm, now I’m thinking maybe this dish isn’t American at all. People don’t say as American as Pecan Pie. Even though I could see people saying as southern as Pecan Pie.
Anyway, I’m excited to share this recipe with you because I think for a dessert that is typically extremely sweet, this pie is perfectly balanced. Make the pie and have a slice. Or two or three. I know I did.
Bourbon Pecan Pie
Makes 6 -8 servings
- 1 deep pie crust
- 4 1/2 tablespoons melted butter
- 1 1/2 cups brown sugar
- 3 tablespoons bourbon
- 3/4 cup corn syrup
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla
- 5 eggs (lightly beaten)
- 2 cups pecans
Tools: saucepan, whisk, medium bowl, deep pie crust
Preheat oven to 350 degrees F.
Melt butter in a saucepanover medium heat.
Add brown sugar 1/2 cup at a time and whisk (whisk, whisk, whisk do not stop) until smooth.
Remove sugar mixture from heat and slowly whisk in bourbon (let the alcohol cook off).
Next add corn syrup, vanilla and salt and whisk some more.
Lightly beat eggs in a medium bowl.
Then slowly whisk eggs into corn syrup mixture.
Place pecans in pie shell (I made two layers one of crushed pecans on the bottom. The another of whole pecans on the top).
Gently pour syrup mixture over pecans.
Bake for 50 – 75 or as long as it takes for the center of the pie to puff up.
Now that I’ve figured out how to get just the right balance, I’m definitely going to make this again. Hey, there’s something to that what’s on your table for the holidays. It got me to try something new. I hope this blog does the same for you.
TTFN & Happy Holidays