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.
Originally published as Southern Bourbon (Or Not) Pecan Pie in Taste of Home Christmas Annual 2016
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