Easy Bourbon Pecan Pie Recipe

Easy Bourbon Pecan Pie Recipe
Easy Bourbon Pecan Pie Recipe photo by Taste of Home
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Easy Bourbon Pecan Pie Recipe

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This pie has a mellow bourbon flavor&mdashnot too strong and not too sweet. It's easy, crunchy and chewy: just what you want in a pecan pie. —Nick Iverson, Lead Test Cook, Taste of Home
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + freezing Bake: 1-1/4 hours + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + freezing Bake: 1-1/4 hours + cooling

Ingredients

  • 12 ounces toasted pecan halves, divided
  • 4 large eggs
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 cup dark corn syrup
  • 8 tablespoons unsalted butter, melted
  • 1/4 cup bourbon
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 refrigerated pie pastry
  • Vanilla ice cream, optional

Directions

Pulse half the pecans, reserving remainder, in a food processor until coarsely chopped. Combine eggs and sugars until well mixed. Add next five ingredients and chopped pecans.
Unroll pastry sheet into a 9-in. metal pie plate; flute edge. Pour filling into prepared pie shell. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes.
Preheat oven to 425° Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream. Yield: 10 servings.

Test Kitchen tips
  • Dark brown sugar adds a nice caramel flavor to the pie. Don't worry if you only have light brown sugar; you'll get less caramel flavor but more bourbon flavor.
  • While we love pecans paired with bourbon, don't let that stop you from trying this with other nuts. Almonds and hazelnuts would work nicely.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Easy Bourbon Pecan Pie in Taste of Home November 2017

    Nutritional Facts

    1 slice: 600 calories, 41g fat (11g saturated fat), 103mg cholesterol, 221mg sodium, 56g carbohydrate (43g sugars, 3g fiber), 7g protein.

    • 12 ounces toasted pecan halves, divided
    • 4 large eggs
    • 1/2 cup packed dark brown sugar
    • 1/4 cup granulated sugar
    • 1 cup dark corn syrup
    • 8 tablespoons unsalted butter, melted
    • 1/4 cup bourbon
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon salt
    • 1 refrigerated pie pastry
    • Vanilla ice cream, optional
    1. Pulse half the pecans, reserving remainder, in a food processor until coarsely chopped. Combine eggs and sugars until well mixed. Add next five ingredients and chopped pecans.
    2. Unroll pastry sheet into a 9-in. metal pie plate; flute edge. Pour filling into prepared pie shell. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes.
    3. Preheat oven to 425° Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream. Yield: 10 servings.

    Test Kitchen tips
  • Dark brown sugar adds a nice caramel flavor to the pie. Don't worry if you only have light brown sugar; you'll get less caramel flavor but more bourbon flavor.
  • While we love pecans paired with bourbon, don't let that stop you from trying this with other nuts. Almonds and hazelnuts would work nicely.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Easy Bourbon Pecan Pie in Taste of Home November 2017

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