Bourbon. Pecan. Pie. As the photo above implies, no plate required.
I’m not sure exactly when it happened, but sometime in the last five years I became a fan of pecan pie. What a great life choice that was. Maybe not for my waistline, but in all other aspects it’s been a pretty solid decision. And if you’ve been following along with most of the recipes up on the blog, it’s pretty evident I’m also a fan of cooking with alcohol (and just drinking it, too.)
So the desire to take a tasty pie and add booze to it was only natural. Since pecans and bourbon are pretty much third cousins, we might as well make this a family get togethrer. Hello Bourbon Pecan Pie!
When I think about pecan pie, I think of warm, humid days swinging on a porch sipping on sweet tea…ok, let’s be honest…there’s probably some bourbon in that sweet tea. My mind just always transports me there when I think about that ooey, gooey, crunchy pecan pie.
It’s Pecahn, not Peecan.
Perhaps, it’s all in the pronunciation. Many summers ago when my best friend and I were waiting tables at this little seafood dive in our hometown, she was listing the homemade pies available for dessert. Upon pronouncing ‘Pee-can’ pie, her elderly guest corrected with the following statement, “Honey, a pee-can is something you use to go to the bathroom. I will have a slice of pah-cahn pie.”
Chocolate crust? Yes, please. Of course, you can certainly use a standard pie crust recipe for this dish, the subtle bitterness of the cocoa powder in the crust works wonders in combination of the smoky bourbon and sweet pie filling.
With a lot on my plate this week, I decided to use some assistance from the internet and rely on SimplyScratch.com for the crust recipe: Chocolate Pie Crust.
Now, there is some debate amongst pecan pie lovers over chopped versus halved pecans. I like a little combo of both. The chopped pecans provide a better texture and a lighter pie, but personally, the pecan halves create a more esthetically pleasing pie. Answer? Give them nuts a rough chop so you get mostly chopped pecans, but some larger pieces as well for eye-appeal.
Traditional Pecan Pie goes to the next level with the addition of smoky and sweet bourbon!
- 1 prepared pie crust, chilled
- 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons all purpose flour
- 4 large eggs
- 1 1/2 cups dark corn syrup
- 2 tablespoons bourbon
- 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- 8-ounces unsalted pecan halves, coarsely chopped
- 2 tablespoons heavy cream, milk or egg wash to brush crimped pie edges (optional)
- Preheat the oven to 350F. On a cutting board with a sharp knife for chopping, coarsely chop pecan halves so there is a variety of piece sizes.
- In a standing mixer or with a bowl and whisk, mix together both sugars with the flour, salt, and eggs until smooth.
- Add in dark corn syrup and mix until incorporated.
- Mix in bourbon, melted butter and vanilla extract. Fold in pecan pieces and pour batter into the prepared crust.
- Brush crimped pie crust edges with cream, milk or egg wash if desired. Cover loosely with foil and bake for 1 hour on a foil lined baking sheet. Remove foil and bake for 10 additional minutes or until middle is still somewhat loose but most of the filling has set. Let cool for at least 4-hours before serving.