Drunken Pie

The bourbon-laced pecan pie that I made for Thanksgiving turned out so well that I’m adding it to the annual lineup – but I’m not going to wait a whole year to make another one! The recipe is from Garden & Gun magazine. In the interest of time, I used a frozen pie crust; for the complete recipe including the crust, click here.

Drunken Pie

Yield: fills one 9-inch crust

3/4 cup granulated sugar

1 1/2 cups dark corn syrup

1/2 tsp. kosher salt

1 1/2 tsp. all-purpose flour

3 large eggs

1 1/2 tsp. vanilla

2 tbsp. bourbon (I used Woodford Reserve)

1 1/2 tbsp. melted sweet butter

1 3/4 cups pecans

Preheat oven to 350 degrees.

Using a hand mixer, combine sugar, syrup, salt, flour and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell.

Bake for 1 hour and 15 minutes (a toothpick inserted in center should come out relatively clean). Remove from oven and place on cooling rack, allowing pie to rest for 2 to 3 hours to set.

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The Bourbon Babe