One of our favorite pies, if not our favorite pie is pecan pie. And this pecan pie is special, and I say special because it’s spiked with some booze, bourbon specifically. You know that anytime you spike anything up with bourbon, it’s going to be good. Because this pecan pie is about satisfaction, pure indulgence. But how do we make this decadent morsel? Well first things first you’ve got to have a great crust. One that’s buttery, flaky, and tried and true. Check out my fool proof pie crust recipe for more information. This pie crust is my trusted recipe for pie crust that I make every single time I make any type of pie. The pie filling is where things get interesting. Eggs, brown sugar, corn syrup, pecans as the main ingredients and of course let’s not forget the bourbon! You don’t need a lot, I just added a tablespoon of bourbon but it’s enough to flavor the filling nicely.
Get The Most Out Of Those Pecans
To bring out the flavor of the pecans even more, toast them in the oven for about 5 minutes at 350 F degrees or until you start to smell them. You can even brown the butter before incorporating it into your filling. I know I’m crazy, but aren’t we all a little?
Never Tried Blind Baking?
Blind baking basically means baking your pie crust before filling it and baking the entire pie. This is necessary when making a pie with a custardy filling like ours today as it prevents the crust from becoming soggy. Don’t forget to read the post on making the perfect pie crust and all about blind baking!
Ingredients
How To Make Bourbon Pecan Pie
Crust
Prep
Filling
Whipped cream
Get The Most Out Of Your Crust
Always use very cold butter or any other fat such as shortening or lard. This is the secret to a flaky crust. I always cut my butter into small pieces and chill it in the freezer for about 15 minutes prior to adding it to the recipe. You can also use a box grater to grate the butter. Don’t over knead the pie dough, especially once your transfer it to your work surface and work the dough with your hands, as your hands could melt the butter. Always chill the dough for at least 30 minutes and up to 2 days, which makes this crust perfect for make ahead.
Prefer To Bake Booze Free?
That is perfectly alright, and this pie won’t suffer at all for it. Ax it from the filling and you won’t even know it was ever supposed to be in there! Don’t think I forgot about the boozy topping, just whip up the whipped cream but nix the bourbon and you’ll have a perfectly alcohol free baked delight.
Patience Is A Virtue
You have to let the pie cool completely before slicing into it, tough job but you have to do it. I find it the most difficult part of putting this whole recipe together! While it cools whip up your whipped cream, at least it’ll keep your hands busy.
Storing Leftovers
Pecan pies are great because they can easily be made a day or two ahead. You can bake it, cool it, then wrap it in plastic wrap and store it in the fridge until ready to serve. The whipped cream won’t keep long so make it fresh as you need it!
Freezer
These can definitely be made ahead of time and frozen! Just wrap them tightly in plastic wrap and seal in an air tight container before popping in the freezer for up to 3 months. Thaw overnight in the fridge before warming on the counter before slicing and serving!
Developing A Pecan Addiction? Get Your Fix With These Recipes:
Pecan Pie Cheesecake Pecan Pie Cheesecake Bars Butter Pecan Dulce De Leche Poke Cake Bourbon Pecan Pie Chocolate Pecan Pie Cookies Cinnamon Chocolate Pecan Pie Cookies Soft Oatmeal Cookies Banana Nut Muffins
