Bourbon Pecan Pie

Cooked up on December 2, 2012

Filed under: baking, dessert, entertaining, family, holiday, Uncategorized

Find more like: , , , , , ,

On a recommendation from a friend (holla, Rob) we tried “The Pie That’ll Make You Cry” from Ree, a.k.a. Pioneer Woman for our Thanksgiving meal. Yes, that’s right, we did Boston Cream “Pie” AND a pecan pie. For my family in Kansas, Thanksgiving usually means like six pies (because many times there are 13-14 at Thanksgiving – or more!).

The pie was delicious – I have added a few notes to the baking directions and oh – I added some bourbon.

Here’s what you need:

  • 1 recipe of my favorite pie crust
  • 1 cup sugar
  • 3 Tbsp. brown sugar
  • 1/2 tsp salt
  • 1 cup corn syrup
  • 3/4 teaspoons Vanilla
  • 1/3 cup melted butter
  • 3 eggs, slightly beaten
  • 1 Tbsp. bourbon
  • 1 cup (heaping) chopped pecans

Preheat the oven to 350. Start by rolling out the pie crust and putting it in your favorite pie pan. Place the chopped pecans in the crust in an even layer.

Mix the rest of the ingredients together with a whisk to make a syrup – I used a whisk to make sure everything was evenly distributed. Pour the syrup over the pecans in the crust.

This part is where my experience differed from the original recipe (she notesthat there are some different experiences with bake time on her pie). The base time is 50 minutes, so check after that. My pie took 70 minutes to cook. P-Dub says in her recipe that it should NOT be very wobbly in the center when it comes out.

P-Dub also recommends cooking for 30 minutes with the pie covered in foil and 20 without. By following this, since the center of my pie took longer, my crust started to get a little browner than I usually like. So after 30 minutes, I would alter my foil cover to just be a ring to cover the crust, leaving the middle open to be exposed to the direct heat. After 50 minutes are up, I would check every 5-10, depending on how wobbly your pie is at 50. (I think this probably wouldn’t have been an issue if my pie was done at 50 minutes)

Anyway! It was delicious. I <3 pecan pie and this one was no exception.

Here’s the original recipe post from P-Dub.

 

1 Comment »

  1. Everything is always better with bourbon. I bet it added a yummy richness to your syrup.

    Comment by Mary K — December 2, 2012 @ 10:38 am

RSS feed for comments on this post. TrackBack URL

Leave a comment

Holiday recipes you may enjoy:

5 New Cookbooks to Give or Get this Holiday Season | PDXfoodlove

Five New Cookbooks to Give (or Get!) this Holiday Season

What’s that? TWO gift guides? You’re right – there might even be a third one on its way. We’ll see how the week goes. To me, cookbooks are the ultimate good gift. There’s something for everybody. There’s always tons of new and fun books to choose from, of all kinds of genres, full of gorgeous […]

Home Bar Gift Guide | PDXfoodlove

The Cocktail Diaries: The Home Bar Gift Guide

You guys! Every year I say to myself, “This year, I am going to make a gift guide, and it’s going to be so great.” And every year I don’t. WELL GUESS WHAT! Welcome to the first-ever PDXfoodlove Holiday Gift Guide, starring my main obsession of 2014, the home bar. And it is great, if […]

Chorizo Brussels Sprouts | PDXfoodlove

Chorizo Brussels Sprouts

Sometimes, you just need to get out of town for a little bit! That’s what Dave and I did this weekend. Saturday morning after baking some cookies, we packed them up and headed south to Corvallis to visit our friends. We were only out of town for about 24 hours, but boy, it felt nice. […]