Search

Bourbon Pecan Pie



Nothing says “holiday” like pecan pie. The taste of rich flakey crust, a gooey, sweet pecan filling with a touch of bourbon brings back childhood memories. Maybe not the bourbon part, but you get the idea. It’s a fairly easy pie to make and a big hit with family and friends.


For the crust, I used my Nana's recipe. It makes two 9-inch crusts but I used all of the dough for this pie. I like thicker crusts.



Once you’ve made your pie filling, use pecan halves to make a design on top. I like to start with a cross in the middle and continue to add…like cutting a pizza. You can also start with a circle around the pie’s edge and continue in a circle (spiral) until you reach the middle. Just make sure you have extras on hand. The two cups in the recipe will be in the filling. You do not have to make a design. That’s just something extra.



I used local Georgia grown pecans. Check your own local growers. There are many types of pecans and flavors.



Hang on to any leftover dough. If you have leftover filling, you can make a mini-pie and get a taste before the family gathering. Pie dish sizes vary so I usually have extra. Waste…nothing.



Nothing like getting together with friends and family for homemade pie and hot coffee.



I could hardly contain myself during this shoot, and yes, I ate this piece when it was over.


Yummy goodness! Great with ice cream, too!

 

Ingredients you'll need...


Pie Crust:

  • 1 2/3 cups all-purpose flour mixed with 3/4 teaspoon kosher salt

  • 2/3 cup lard

  • 3/4 teaspoon white vinegar

  • 1 small egg

  • water

Pie Filling:

  • 3/4 cup granulated sugar

  • 1 1/2 cups dark corn syrup

  • 1/2 teaspoon kosher salt

  • 1 1/2 teaspoon all-purpose flour

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon bourbon

  • 1 tablespoon unsalted butter, softened

  • 2 cups pecans, coarsely chopped

  • 1 extra egg, for crust wash

Try the attached recipe and let me know what you think in the comments section below. Enjoy!


Bourbon Pecan Pie by Morgan Rhodes
.pdf
Download PDF • 677KB