Pecan Pie with Bourbon

    (54)
    40 minutes

    Try this wickedly sweet pecan pie. The special touch is the added bourbon. Makes a great dessert pie on special occasions or just if you feel like it!


    34 people made this

    Ingredients
    Serves: 8 

    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 3 tablespoons butter, melted
    • 1/2 cup golden syrup
    • 3 eggs, beaten
    • 2 tablespoons bourbon
    • 2 cups pecan halves
    • 1 unbaked pie crust

    Directions
    Preparation:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Preheat an oven to 190 degrees C.
    2. Mix the white sugar, brown sugar and butter together in a bowl. Stir in the golden syrup, eggs and bourbon; fold in the pecans. Pour the mixture into the pie crust.
    3. Bake in the preheated oven for 10 minutes; reduce heat to 180 degrees C and continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

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    Reviews and Ratings
    Global Ratings:
    (54)

    Reviews in English (46)

    by
    182

    Great recipe! I did make a few changes, left out the sugars, butter, syrup, eggs, crust, etc.......bourbon was a great help while preparing a huge Thanksgiving dinner.  -  20 Apr 2012  (Review from Allrecipes USA and Canada)

    by
    71

    20 some years ago I came across an elderly southern lady's recipe for Bourbon Pecan Pie. This is the exact same recipe, and I can tell you after baking this pie for 20+ years that it is without a doubt the best pecan pie there is. If you want a fancy presentation, take your pecans and arrange them in the pie crust. Press them down slightly. Then add your liquid. The nuts will rise to the top during baking leaving a professional appearance. I have only done this a few times when I really wanted a WOW presentation.  -  15 May 2010  (Review from Allrecipes USA and Canada)

    by
    16

    This pie is delicious and so easy. I just used a bourbon that I happened to have on hand (Jim Beam) but I think any bourbon would do. I was worried that it might have to strong of an alcohol flavor, but it cooked right out and left it with a more sophisticated taste that was a welcome change from the same ole' pecan pie. Everyone loved it so I will be making again soon! Thanks for sharing Kimberly  -  29 Nov 2009  (Review from Allrecipes USA and Canada)

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