I don’t have much of a sweet tooth. However, this pie is one of my favorite things to shove in my face. It has every element of sweet, nutty, salty, and boozy.
The mixture comes together like 1-2-3. You seriously can not mess it up. It’s kinda of a scrappy pie…so I decorate it. But, this step is totally not necessary; it’s just some stupid fancy pants stuff.
This is my favorite the morning after Thanksgiving with hot coffee. Am I right?
Pecan Bourbon Pie
- 1 Cup Sugar
- 3 Tbls. Melted unsalted Butter
- 3 Large Eggs, well beaten
- 1/2 Cup Brown Rice Syrup You may use corn syrup if you wish.
- 2 Tbls. Good quality Bourbon
- 1 3/4 cups Pecan halves some whole for decorating (optional)
- 1 9" Pie shell, unbaked
Preheat the oven to 375 degrees. Keep your pie shell cold in the fridge while you are preparing the filling.
In a medium bowl, whisk the melted butter and sugar.
Add the eggs, syrup, and bourbon and whisk until smooth.
Add your pecans in an even layer in the unbaked pie shell.
Pour the mixture over the pecans. (After pouring the mixture, you can decorate the top with whole pecans ~ this is optional)
Bake the pie for 10 minutes then lower the heat to 350 and bake for additional 25. The center will puff up a bit.
Cool completely on a wire rack. You may store it in the fridge after it cools.
Serve with fresh whipped cream or the best vanilla ice cream.