With cooler temperatures comes my desire for a yummy fall-flavored dessert! Taking note of one of my absolute favorite dessert recipes, I created a delicious bourbon pecan pie. I used light corn syrup and granulated sugar to not overpower the bourbon. I prefer to let the flavor of the bourbon enhance this traditional dessert recipe. The crust is buttery and flaky, the filling is gooey and sweet, and it’s loaded with rich and savory pecans.
Although this pie is fabulous warm, if you want to serve tidy slices I suggest letting it cool to room temperature to stay formed while serving. It is also important to store it in your fridge due to the eggs it contains. Whether you serve it with softly whipped, billowy cream or balance the flavor with vanilla bean ice cream, this delicious dessert is the perfect fall flavor!
Bourbon Pecan Pie
- 1 cup light corn syrup
- 3 eggs lightly beaten
- 1 cup granulated sugar
- 2 tbsp butter, melted
- 2 tbsp Blackland Distillery Texas Pecan Brown Sugar Bourbon
- 1 ½ cups pecan pieces
- 1 9-inch unbaked pie crust
- Preheat oven to 350°
- In a large mixing bowl, whisk together corn syrup, eggs, sugar, butter, and bourbon. Stir in Pecans. Pour filling into prepared pie crust.
- Bake on center rack of oven 60-70 minutes. Cool completely for 2 hours on a wire rack before serving.
This recipe is perfect for the holiday season and all it’s festivities! I hope you all enjoy!