A Bourbon Pecan Pie for Your Holiday DinnerAre you hosting a holiday dinner this year? One of my favorite tasks in planning our holiday menu is thinking about the dessert options. As I start thinking about the pie selection for our upcoming holiday dinner, wondering if I should try a new and different pie, or stick to tradition, the answer pops instantly into my head. Tradition always wins in my family.
|Bourbon Pecan Pie|
One of the traditional pies that is always a favorite on our holiday table is a pecan pie because it is my Hubby's favorite pie. This Bourbon Pecan Pie recipe adds a twist with the addition of bourbon for flavoring. I keep the bourbon flavor relatively subtle by using just a tablespoon in the recipe. You can add a little more, or less, to suit your family's taste. Leave the bourbon out completely, if you prefer, and substitute 2 teaspoons of vanilla extract for a yummy pecan pie.
|Bourbon Pecan Pie Ingredients|
Printer Friendly Recipe
Makes one 9-inch pie
- 2 cups pecan halves, 1 1/2 cups roughly chopped and 1/2 cup left whole
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1 cup light corn syrup
- 3 large eggs
- 1 tablespoon bourbon
- 1/2 teaspoon salt
- 1 prepared pie crust, unbaked
Reserve 1/2 cup of the pecan halves and roughly chop the rest. Place the pecans in an even layer on a baking sheet and toast them in a 350 degrees F oven for 6 to 8 minutes, until fragrant. Now is not the time to answer the phone. Any distraction will result in burnt pecans.
|Toasting the Pecans|
Set the toasted pecans aside and prepare your crust. Roll the dough into a round, approximately one inch larger than your pie pan. Roll and crimp the edges of your crust. Chill the crust in your refrigerator while you prepare the pecan pie filling.
|The Unbaked Pie Shell|
In a medium bowl, mix together the sugar, melted butter, corn syrup, eggs, bourbon and salt. Pour the mixture into the chilled pie crust and place on the middle rack of your 350 degrees F preheated oven.
|Unbaked Pecan Pie|
Bake the pie for approximately 30 minutes, until the center is set, but not firm. You'll want to watch your crust to be sure it doesn't become too brown. If necessary, cover the edge of the pie with a square of foil that has a circle cut out of the center.
|Yummy Bourbon Pecan Pie|
Serve your pie with sweetened whipped cream, substituting 1 teaspoon of bourbon for vanilla extract. Just beat one cup of heavy cream with two tablespoons of powdered sugar until thick. Beat in the bourbon. Continue beating the mixture until thick. Spoon or pipe the sweetened whipped cream onto the pie before serving.
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