Bourbon Pecan Pie

If I had to pick a favorite holiday pie it would be pecan or maybe a sweet potato. Growing up in Mississippi, I have shelled and eaten my weight in “puck-cuns”. Back in the day days before Thanksgiving we would shell the heck out of some pecans to ensure we got A FEW pies outta Mudear! Before store prepared crusts were all the rage, Mudear would make homemade crusts for all of her pies! Flaky crusts sweet Delta (type of syrup) syrupy custard goodness and FRESH pecans….yes ma’am!


Well I found a recipe that is a kicked up version of my family’s pecan pie…add likka (liquor for you fancy folk). A few tablespoons of bourbon and you will never go back to regular pecan pie again!!

 

A couple of notes:

I use a store bought crust, it just saves a tone of time
I use a cup of whole pecans and ¼ cup pecan pieces
I have used dark and light corn syrup

Happy Cooking!

 

Bourbon Pecan Pie
Adapted from www.cooks.com

What You Will Need:

•  ¼ cup butter
• 1 cup sugar
• 1 cup corn syrup
• 4 eggs, beaten
• 2 tsp pure vanilla extract
• ¼ tsp salt
• 3 tbsp bourbon (I used Southern Comfort)
• 1 unbaked 9 inch pie shell
• 1 ¼ cup pecans

 

What To Do:

• Pre-heat oven to 325 degrees
• In a medium sauce pan over medium heat, stir butter, sugar and corn syrup. Stir constantly until sugar dissolves. Let cool slightly.
• Add eggs, vanilla, salt and bourbon to mixture and stir well
• Add pecans and pour filing into unbaked pie shell.
• Bake for 50 minutes . Be careful not to over bake.