Kentucky bourbon pecan pie
A fresh take on a traditional southern pecan pie, this Kentucky bourbon pecan pie will be the hit of your Thanksgiving dessert table!
Servings 10
Calories 398kcal
Equipment
- pie pan
Ingredients
- 1 Pie Crust
- 4 eggs
- ½ cup dark brown sugar
- ½ light brown sugar
- ½ cup light corn syrup
- 3 tablespoon light corn syrup
- ¼ cup unsalted butter half stick, browned and melted, slightly cooled
- 1 teaspoon salt
- 1 teaspoon grated lemon zest this makes a difference so don’t leave it out
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 tablespoon bourbon I use Maker's Mark
- 2 cups pecans toast in oven at 350 for about 10/15 minutes and let cool; I mix it up, about half whole pecan halves and half chopped pieces, up to you.
Instructions
- Heat the oven to 350 and place a rack in the lower third of the oven.
- Press pie crust into pie pan and keep in fridge while you prepare the pie filling.
- WIth a stand mixer, a hand mixer or a whisk, beat the eggs in a large bowl. Add both sugars, corn syrup, melted butter, salt, zest and vanilla and beat until increased in volume a bit (a couple minutes is good). Slowly, add the bourbon to your liking and whisk everything together well.
- Place the pecans in the bottom of the pie and slowly and gently pour the filling over the pecans. Be careful you don’t want to waste and spill any of the deliciousness. Shake very gently to distribute the pecans.
- Bake for about one hour, the filling will puff up all the way in the center when it is done. As soon as it is puffed take it out. The filling may start to crack and that’s ok.
Notes
To ensure the filling sets, be sure to let this cool completely for a few hours before cutting into it. It is best made the night before serving. This pie also holds up well frozen. Bake, cool completely and wrap well before freezing.
Nutrition
Calories: 398kcal | Carbohydrates: 41g | Fat: 25g