Bourbon Pecan Pie
Traditional pecan pie gets taken to the next level! Bourbon Pecan Pie is a grown-up Christmas or Thanksgiving dessert and as a result, will have everyone craving seconds. Made with no corn syrup with just as good results.
The bourbon flavor is not too prominent in this pecan pie, it is just enough to enhance the flavors. Naturally, if you are feeding children, you can leave it out. The bourbon just adds a richness to the pie and increases the nuttiness.
My husband only requests pie once a year, and that is for Thanksgiving. I usually make him a pumpkin or Maple Sweet Potato Pie and 1 pecan, but this year he has chosen only 1. There’s only 2 of us and I’m not a big dessert eater so of course, pecan wins because I added bourbon.
The best pie pastry
The best pie pastry is homemade. Cold butter is mixed into the flour, sweetened and and mixed with water, by hand. A food processor can also be used. Resting the pastry achieves the best results.
The crust is buttery and flaky and almost takes on a nutty flavor that you can only get from a good, buttery crust. I like a pretty crust, and if you’re willing to try my easy method of getting pretty edges, well let’s just say it will be worth it just to please the mother-in-law!
The key to a pretty crust is pretty simple. Leave a 1-inch (2.5 cm) border around the pie dish, then simply fold the dough and tuck it behind itself (pic on left). Go around the entire pie, using your thumb and index finger of one hand and index finger of the other hand and create the lovely fluted edge.
The key to a pretty crust is pretty simple. Leave a 1 inch board around the pie dish, then simply fold the dough and tuck it behind itself (pic on left). Go around the entire pie, using your thumb and index finger of one hand and index finger of the other hand and create the lovely fluted edge.
Gluten-Free Pie Crust
If you’re gluten intolerant, I also have a recipe for Gluten Free Pastry for Pies and Tarts.
Tips for the best pecan pie
- Wait until completely cooled before slicing. The center of the filling will be a little jiggly when removed from the oven. This is OK, it will set as it cools.
- Blind baking the crust for best results. (more on this below) This will ensure that the crust is not soggy after adding the filling.
Have you ever had pie and the bottom crust looks raw? This happens when the filling is added to uncooked pastry so I like to ‘blind bake’. This means baking the pie with no filling so it gets a chance to cook a little.
Poke the entire pastry with a fork, this will help prevent the dough puffing up. Then cover the entire crust with foil. This is prevent it getting too brown later with the filling.
If you’d like to indulge just a little more this season, treat yourself to this bourbon pecan pie as it will surely be a hit. You can eat this pie without (some) guilt because it is made without corn syrup.
Don’t forget to add one of your favorite toppings. I like simply whipped cream but anything you fancy will do the job nicely!
If you’ve tried this Bourbon Pecan Pie or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!