Soul Food Recipes

Bourbon Pecan Pie – blackpeoplesrecipes.com


Bourbon Pecan Pie Recipe – What could be better than pecan pie? Add bourbon for a decadent twist! Warm, oaky bourbon delivers a boozy delight with a more complex flavor, perfect for the holidays.

Decadent bourbon pecan pie ready to be sliced and enjoyed

I wanted something beyond ordinary for a memorable family gathering dessert recently. My sister wanted pecan pie, but I wanted a twist. That’s when the bottle of bourbon in my bar caught my eye. Perfect!

It came together fast and easy: mix, pour, bake, and cool. Of course, a homemade crust is even better, but store-bought gets dessert on the table quicker.

A slice of insanely delicious bourbon pecan pie

Bourbon in Bourbon Pecan Pie

One of the biggest complaints about pecan pie is that it’s too sweet. I usually cut the sugar back just a little, but the bourbon does a huge flavor-balancing act. And no worries about being kid-friendly because the alcohol evaporates long before this pecan pie with bourbon comes out of the oven. Top it with vanilla ice cream, and you have a bunch of happy campers.

Recipe Ingredients

Recipe Ingredients
  • Pie Crust – A flaky, buttery crust keeps the rich filling together. Store-bought works fine if you don’t have time to make a homemade pie crust recipe.
  • Eggs hold everything together for a classic custard pie with a creamy texture.
  • Sugar – Light brown sugar adds complexity with its molasses-like flavor that complements the bourbon. Of course, white or dark brown sugar works if that’s what you have.
  • Vanilla Extract delivers a beautiful aroma and enhances all other flavors. You may not notice it, but you will miss it if it’s not there.
  • Butter – This delicious fat adds a decadent mouth feel and carries the flavors straight to your taste buds. Earth Balance or other organic vegan butter will work if you need a dairy-free version.
  • Bourbon adds a distinctive sophistication. Its oaky caramel notes complement the sweetness of the filling and add complexity.
  • Corn Syrup delivers thickness without the overpowering sweetness.It prevents sugar from crystallizing and keeps the filling moist. It also contributes to the filling’s delightful gooeyness. I used light, but dark corn syrup is also fine.
  • Pecans are the star of this show with their crunchy, nutty, and downright delicious flavor.

How to Make Bourbon Pecan Pie

Easy mix, pour, and bake
  1. Preheat oven to 350°F (175°C) to ensure even baking.
  2. Mix – In a medium bowl, whisk eggs, brown sugar, vanilla extract, melted butter, bourbon, salt, and corn syrup until blended.
  3. Add Pecans – Scatter the chopped pecans over the bottom of the pie crust. Then, pour the corn syrup mixture evenly over them, saving about ¼ cup for topping if you want a decorative touch.
  4. Assemble – Pour the filling into the pie shell. Arrange the reserved pecans on top in a decorative pattern.
  5. Bake on a baking sheet for 40-50 minutes or until the filling sets and the crust turns golden brown.
  6. Cool – Take it out of the oven, put it on a wire rack, and cool completely before serving (1-2 hours). The rest time allows the pie filling to set, making it easier to slice.
  7. Serve with vanilla or maple pecan praline ice cream for an extra indulgent dessert.
A freshly baked bourbon pecan pie with toasted pecans on the side

Recipe Variations

  • Spiced Bourbon Pecan Pie – Add a touch of warmth and spice to the pie by adding cinnamon, nutmeg, and ginger to the filling. 
  • Candied Pecan Bourbon Pecan Pie – Elevate the pie’s crunch and flavor with candied pecans.
  • Chocolate Bourbon Pecan Pie – Take this soul-food dessert over the top by adding a cup of chocolate chips to the filling.

Tips and Tricks

  • To avoid cracks in your pie, avoid overbaking. The center should be slightly wobbly as the residual heat will continue to cook it after coming out of the oven.
  • You can use your pie crust as is, but if you’re worried it might get soggy, you can blind-bake it. Poke small holes in the bottom of the crust with a fork, fill it with beans so the crust doesn’t lift, and partially bake it for 5-8 minutes. Another trick is brushing the crust’s bottom with beaten egg whites.
  • Let it cool to room temperature before slicing so the filling can firm up.
  • Set your baking pan on a pizza stone for an extra crispy crust.😋

Make-Ahead and Storage Instructions

Bake your bourbon pecan pie and let it cool completely. Then, wrap it up in plastic and keep it in an airtight container in the refrigerator for 3-4 days or in a freezer for 2-3 months.

What to Serve With Bourbon Pecan Pie

Bourbon Pecan Pie with homemade whipped cream is the perfect finish to dinner. Roast turkey legsmashed potatoes, and green bean casserole are stupendous!

More Decadent Pie Recipes to Try

Bourbon Pecan Pie

What could be better than pecan pie? Add bourbon for a decadent twist! Warm, oaky bourbon delivers a boozy delight with a more complex flavor, perfect for the holidays.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
  • 1 pie crust (store-bought or homemade pie crust)
  • 3 large eggs
  • 1 cup light brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • ¼ cup butter, melted
  • 3 tablespoons Bourbon
  • ½ teaspoon salt
  • ¾ cup light corn syrup
  • cups pecans, coarsely chopped (reserve about ¼ cup to decorate if desired)
  • Ice cream for serving
  • Preheat your oven to 350°F (175°C) to ensure the pie bakes evenly.

  • In a medium bowl, whisk eggs, brown sugar, vanilla extract, melted butter, bourbon, salt, and corn syrup until blended.

  • Scatter the pecans on the bottom of the pie crust and pour the corn syrup mixture evenly over them, saving about ¼ cup for topping if you want a decorative touch.

  • Pour the mixture into the pie crust. Arrange the reserved pecans on top in a decorative pattern.

  • Bake on a baking sheet for 40-50 minutes or until the filling sets and the crust turns golden brown.

  • Take the bourbon pecan pie out of the oven, and cool completely (1-2 hours). The rest time allows the pie filling to set, making it easier to slice.

  • Serve with vanilla ice cream for an indulgent dessert.

  • To avoid cracks in your pie, avoid overbaking. The center should be slightly wobbly as the residual heat will continue to cook it after coming out of the oven.
  • You can use your pie crust as is, but if you’re worried it might get soggy, you can blind-bake it. Poke small holes in the bottom of the crust with a fork, fill it with beans so the crust doesn’t lift, and partially bake it for 5-8 minutes. Another trick is brushing the crust’s bottom with beaten egg whites.
  • Let it cool to room temperature before slicing so the filling can firm up.
  • Set your baking pan on a pizza stone for an extra crispy crust.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Serving: 1slice | Calories: 512kcal | Carbohydrates: 65g | Protein: 5g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 332mg | Potassium: 162mg | Fiber: 2g | Sugar: 52g | Vitamin A: 289IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 2mg


Source link : blackpeoplesrecipes.com

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button