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Bourbon Pecan Pie

5.0(4396)

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this — using only one or the other will change the pie’s flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

by Julia Reed·published 2003-12-14

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Dessert

Servings

8 servings

Total time

Calories / serving

562 kcal

Ingredients (10)

serves

3 eggs, lightly beatenegg
1 cup granulated sugarsugar
1/2 cup light corn syrup
1/2 cup dark corn syrupdark-corn-syrup
1/3 cup unsalted butter, meltedbutter
2 tablespoons bourbonbourbon
1 teaspoon vanilla extractvanilla-extract
1/4 teaspoon saltsalt
1 unbaked 9-inch pie shell (see recipe)
1 1/4 cups coarsely chopped pecanspecan

Instructions (3 steps)

01Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
02Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
03Place on a rack to cool slightly.

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Rich recipe — supports nutrition-aware planning.