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Bourbon Pecan Pie Perfect for Your Holiday Table

With Halloween on the horizon, it is time to start thinking about your holiday baking.  Are you hosting a holiday dinner this year?   One of my favorite tasks in planning our holiday menu is thinking about the dessert options.  

As you start thinking about the pie selection for your upcoming holiday dinner, are you wondering if you should try a new and different pie, or stick to tradition? 

How about trying a spin on tradition with a bourbon pecan pie?

A Bourbon Pecan Pie for Your Holiday Dinner


Bourbon Pecan Pie
Bourbon Pecan Pie
One of the traditional pies that are 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 two teaspoons of vanilla extract for a yummy pecan pie.

Pecan pie is one of the easiest pies to make and is always a hit with those who have a sweet tooth.  We save pecan pie for the holidays because of that.  I also make my pecan pie a bit more decadent by serving each slice with a generous dollop of freshly whipped cream.  For this pie, you can use bourbon as the flavoring for the whipped cream in place of the vanilla.

Unfortunately, pecan pie is not one that I recommend freezing, but you can get ahead of the game by making your pie dough now.  Use my food processor pie crust recipe for pie crusts that will not disappoint.  If you make a couple of batches now you can freeze them for fresh pies later.

Bourbon Pecan Pie Ingredients
Bourbon Pecan Pie Ingredients

Bourbon Pecan Pie

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


Directions
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.


Toast the 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.

An Unbaked Pie Shell
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.

The Unbaked Pecan Pie
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.

Bourbon Whipped Cream for Your Pecan Pie
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.

An alternative to pecan pie is these very decadent pecan squares.  This recipe makes at least 48 bars, so if you are hosting for a crowd you might want to choose pecan squares instead of pecan pie.

Pecan Squares
Pecan Squares

You'll find many more yummy pie recipes on my Pies Pinterest Board. Take a look there for more inspiration.


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Enjoy!

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