Recipes · Uncategorized

Bourbon Pecan Pie

Pecan Pie 5

I’m starting to prep for Thanksgiving already (I’ll be posting my Thanksgiving prep timeline in the coming weeks), and this weekend I made and froze a bourbon Pecan Pie. Now I have to admit, pecan pie is not my favorite, but the men in my family love it so I make it for them. This recipe is a quick and easy pie and you can make it the day of, or freeze 2 months prior to baking. I use store-bought pie crust for this recipe and mostly all of my Thanksgiving recipes to save time since I host each year. I save the good homemade crusts for Christmas, and also found that those don’t freeze as well.

Bourbon Pecan Pie

 

1 Pillsbury pie crust

5 tbsp. unsalted butter

1 cup packed light brown sugar

½ cup light corn syrup

¼ cup dark corn syrup

½ tsp. salt

2 cups chopped pecans

2 tbsp. bourbon

2 tsp. pure vanilla extract

3 eggs, beaten

 

Form the raw shell into a 9-inch pie plate, don’t forget to prick the bottom with a fork so the shell doesn’t puff up when baking. Pinch the edges of the dough around the top of the pie plate, set aside. DO NOT BAKE THE PIE SHELL PRIOR TO FILLING. If you are baking right away to eat, set oven to 350 degrees.

Pecan Pie 4

In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly, continue to boil for 1 minute. Remove from heat and stir in nuts, bourbon, and the vanilla. Set the mixture aside and let it cool for 10 minutes. Whisk the beaten eggs into the filling until smooth. If baking right away to eat, bake for 35-40 minutes. Keep an eye on the edges and cover to prevent burning. Cool on a rack and serve warm or room temperature.

Notes for freezing:

Always freeze an unbaked pie shell, bake from frozen for 20 minutes on 425. THEN, reduce heat to 350 and bake for at least 20 more minutes. You may need to cover the edges of the crust while baking to prevent burning.

Pecan Pie 3

Pecan Pie 1

Pecan Pie 6