Originally posted February 04, 2013

Bourbon Pecan Pie

Bourbon Pecan Pie by car2ngrl

Craving a Pecan Pie but you're out of vanilla? No worries, use bourbon instead. It gives the pie a bit of zing but doesn't drastically change the essence of the pie's flavor.


  • 3 eggs
  • 3/4 cup brown sugar*
  • 2 Tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup dark corn syrup
  • 2 Tablespoons melted butter
  • 3 Tablespoons bourbon
  • 1-1/4 pecan halves
  • 1 unbaked pie shell
  • *The original recipe called for ''light brown sugar'' but I used dark since that's what I had on hand.
1 pie


Preheat oven to 400.

Beat eggs.

Mix in the remaining ingredients, except the nuts.

Fold in pecans then pour into the pie shell. Turn pecans rounded side up.

Bake in the center of the oven for 10 minutes.

Then reduce the heat to 325 for another 35 to 40 minutes until golden brown and firm.

If necessary, tent the pie with foil once it reaches the right color.

Remove from the oven and cool.

If desired, serve with whipped cream.

about 90 minutes



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