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.
