Southern Bourbon Pecan Pie
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, North Carolina
Total TimePrep: 15 min. Bake: 55 min. + cooling
- 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 pie shell.
- Place on a baking sheet. Bake 55-60 minutes or until knife inserted in center comes out clean. Cool on a wire rack.
Nutrition Facts1 piece: 536 calories, 26g fat (6g saturated fat), 85mg cholesterol, 363mg sodium, 73g carbohydrate (60g sugars, 2g fiber), 5g protein.
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Originally published as Southern Bourbon (Or Not) Pecan Pie in Taste of Home Christmas Annual 2016