Bourbon Pecan Pie
This perfectly-balanced homemade pecan pie recipe will have guests coming back for seconds and thirds this Thanksgiving!
Servings 8 people
Ingredients
- 1 cup light corn syrup
- 3 eggs, slightly beaten
- 1 cup granulated sugar
- 2 Tbsp butter, melted
- ½ tsp vanilla extract
- 2 Tbsp bourbon
- 1 ½ cups pecan pieces
- 1 9-inch unbaked pie crust, prepared according to package instructions.
Instructions
- Preheat oven to 350 °F
- In a large mixing bowl, whisk together corn syrup, eggs, sugar, butter, vanilla extract, and bourbon. Stir in pecans. Pour filling into the prepared pie crust (I use a glass pie dish).
- Bake on the center rack of the oven for 60-70 minutes. Cool completely for 2 hours or until set on a wire rack before serving.
Notes
Tiffy’s Tips
- Pie is done when the internal temperature reaches 200°. I use an instant read thermometer for accuracy. Tap the center surface of the pie lightly, it should spring back when done.
- If pie crust is browning too quickly, cover edges with aluminum foil.
- You can use your favorite pie crust recipe, frozen, or refrigerated pie crusts.
- I’ve used this bourbon, but any good quality bourbon will do.