The Best Southern Bourbon Pecan Pie
This pecan pie recipe is everything you love about the classic your grandma makes, but better. A splash of bourbon gives it that hint of, "wait, what's that flavor?," and it's up to you whether or not you want to share that secret ingredient with everyone at the table. Fair warning: after one bite of this not so ordinary pie, you'll be "volun-told" to bring it every year.
Print
Pin
Servings: 8
Equipment
- liquid measuring cup
- measuring spoons
- dry measuring cups
- 9-inch pie plate
- whisk
- large bowl
- ceramic pie weights or dried beans
Ingredients
- ½ butter pie crust recipe
- 1 cup light corn syrup
- 4 large eggs, divided
- ¾ cup granulated sugar
- ¼ cup salted butter, melted
- 2 tablespoon bourbon
- 2 teaspoon vanilla extract
- 1¼ cups pecan halves
Instructions
- Preheat the oven to 400°F. Fit the pie crust into a 9-inch pie plate, fold the edges under, and crimp. Cover the dough with a piece of parchment paper, and fill with pie weights or dried beans.
- Bake the crust for about 15 minutes, or until the edges begin to brown. Remove the baked crust from the oven. Remove the parchment and the pie weights or beans.
- Return the crust to the oven and bake for another 2 to 3 minutes, until the crust is no longer doughy looking. Let it cool before filling. Reduce the oven temperature to 350°F.
- Whisk together the corn syrup, 3 of the eggs, the granulated sugar, the melted butter, bourbon, and vanilla in a large bowl. Stir in the pecans.
- Pour the filling into the prepared crust. Whisk together 1 egg yolk and 1 teaspoon water. Brush the edges of the crust with the egg wash.
- Cover the edges of the pie crust with aluminum foil to prevent excessive browning. Bake the pie at 350°F, on the lowest rack, for 40 minutes or until set. Remove from the oven and let cool to room temperature before serving.
Video
Notes
- For the best results, bake the pie in the lower third of your oven. This will ensure the crust gets nicely baked through.