When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. —Paul Falduto, Efland, NC
Recommended: Top 10 Pecan Pies
VERIFIED BY Taste of Home Test Kitchen
- 1/4 cup butter, cubed
- 1 cup sugar
- 1 cup dark corn syrup
- 3 large eggs
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- Pinch salt
- 1-1/2 cups pecan halves
- 1 frozen deep-dish pie shell
- Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into pastry shell.
- Place on a baking sheet. Bake 55-60 minutes or until knife inserted in center comes out clean. Cool on a wire rack. Yield: 8 servings.
Originally published as Southern Bourbon Pecan Pie in Taste of Home Christmas Annual Annual 2016, p94