Bourbon Pecan Pie


We’ve added bourbon to classic southern pecan pie for extra flavor; if you prefer, you can use dark rum instead. (It’s equally good without alcohol, too.) This is one of our top-selling desserts, particularly at Thanksgiving, when we make about five hundred pies!

Makes one 9-inch pie; serves 8 to 10 

4 large eggs
1 cup sugar
2 tablespoons unsalted butter, melted
1 cup dark corn syrup
2 tablespoons bourbon
1 teaspoon pure vanilla extract
2 cups coarsely chopped pecans
1 unbaked piecrust

1. Preheat the oven to 350 degrees.

2. Mix together the eggs, sugar, butter, corn syrup, bourbon, and vanilla in a bowl and stir to thoroughly combine all the ingredients.

3. Fold in the pecans and pour the pie filling into the prepared pie shell. Bake 50 minutes to 1 hour, until the pie is firm around the edges and slightly loose in the center.

4. Cool the pie completely on a baking rack before slicing.


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