Bourbon Pecan Pie
Bourbon Pecan Pie

Hey everyone, it’s Griffin, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, bourbon pecan pie. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Review Body: Best chocolate bourbon pecan pie I've made! Review Body: Made this pie for Thanksgiving but substituted Bacardi Dark rum for bourbon and everyone loved it! Bourbon Pecan Pie - a homemade classic pecan pie spiked with a little bourbon.

Bourbon Pecan Pie is one of the most well liked of current viral meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Bourbon Pecan Pie is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have bourbon pecan pie using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Bourbon Pecan Pie:
  1. Make ready 2 (9 inch) unbaked pie crusts
  2. Make ready 6 large eggs
  3. Make ready 1 1/4 cup dark corn syrup
  4. Make ready 1 1/4 cup dark-brown sugar
  5. Get 1/4 cup butter
  6. Make ready 1 tbsp pure vanilla extract
  7. Prepare 2 tbsp good-quality bourbon
  8. Make ready 2 cup pecans, chopped
  9. Get 2 cup pecan halves

One more special touch: A pecan-dusted crust. Bourbon pecan pie is a sweet and nutty pie with a touch of bourbon. An easy recipe to use for anyone learning to cook. It's not disgustingly gelatinous like many pecan pies and will send your taste.

Instructions to make Bourbon Pecan Pie:
  1. Place both unbaked pie crusts on top of one another. Roll out dough to 13 inch round.
  2. Place pie crust in a spring form cake pan pushing the crust into the corners and leaving excess. Freeze for 30 minutes.
  3. Preheat oven to 400°F.
  4. Whisk together eggs, syrup, and sugar in a large bowl until smooth.
  5. Whisk in butter, vanilla, and bourbon. Stir in chopped pecans.
  6. Pour filling into shell and arrange pecan halves in circles working from the edge to the center.
  7. With a sharp knife, trim the excess crust so that it lines up with the pecans.
  8. Tent the dish and bake for 50 minutes. Remove tent and bake for an additional 10 minutes to toast the top.
  9. Ensure filling is set, if more time is needed place tent back on pie before returning to oven.
  10. Let cool for at least 2 hours but I typically make this a day ahead.

The base is essentially a custard made with sugar, rather than milk or cream, and eggs and butter. This Chocolate-Bourbon Pecan Pie has the rich, gooey texture you crave in every bite. For the Bourbon Pecan Pie filling: Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell. Rich, Caramel Pecan Pie with Bourbon.

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