Name: Southern Bourbon Pecan Pie
Ingredients: Pie Crust: (1 pre-made pie crust or homemade crust for a 9-inch pie) – Provides the foundation for the pie, offering a buttery, flaky base to hold the rich filling. Using pre-made crust saves time, while homemade crust adds an extra layer of deliciousness and control over ingredients.; Pecans: (2 cups, roughly chopped or halved) – The star of the show, pecans provide a delightful nutty flavor and satisfying crunch that is essential to pecan pie. You can use either halves or roughly chopped pecans depending on your preference for texture.; Unsalted Butter: (½ cup, melted) – Adds richness and moisture to the filling, contributing to the gooey texture and buttery flavor of the pie. Unsalted butter allows for better control over the saltiness of the overall pie.; Granulated Sugar: (¾ cup) – Provides sweetness and structure to the filling, balancing the richness of the butter and the nutty flavor of the pecans.; Light Brown Sugar: (½ cup, packed) – Adds depth of flavor with its molasses notes and contributes to the chewy texture of the filling. Packed brown sugar ensures accurate measurement and consistent results.; Light Corn Syrup: (½ cup) – Acts as a sweetener and humectant, contributing to the glossy sheen and gooey, chewy texture of the pecan pie filling. Light corn syrup has a milder flavor than dark corn syrup, allowing the other flavors to shine.; Large Eggs: (3, lightly beaten) – Bind the ingredients together, adding richness and structure to the filling. Lightly beating the eggs ensures they incorporate smoothly into the mixture.; Bourbon: (¼ cup, good quality but not top shelf) – Infuses the pie with a warm, sophisticated flavor that complements the pecans and enhances the overall richness. Choose a bourbon you enjoy drinking, as its flavor will be noticeable in the finished pie.; Vanilla Extract: (1 teaspoon, pure vanilla extract) – Enhances the overall flavor profile, adding a touch of warmth and complexity that complements the bourbon and pecans. Pure vanilla extract provides the best flavor.; Salt: (¼ teaspoon) – Balances the sweetness and enhances all the other flavors in the pie, preventing it from being overly sweet. A small amount of salt is crucial for a well-rounded flavor.

Ingredients

Pie Crust: (1 pre-made pie crust or homemade crust for a 9-inch pie) – Provides the foundation for the pie, offering a buttery, flaky base to hold the rich filling. Using pre-made crust saves time, while homemade crust adds an extra layer of deliciousness and control over ingredients.
Pecans: (2 cups, roughly chopped or halved) – The star of the show, pecans provide a delightful nutty flavor and satisfying crunch that is essential to pecan pie. You can use either halves or roughly chopped pecans depending on your preference for texture.
Unsalted Butter: (½ cup, melted) – Adds richness and moisture to the filling, contributing to the gooey texture and buttery flavor of the pie. Unsalted butter allows for better control over the saltiness of the overall pie.
Granulated Sugar: (¾ cup) – Provides sweetness and structure to the filling, balancing the richness of the butter and the nutty flavor of the pecans.
Light Brown Sugar: (½ cup, packed) – Adds depth of flavor with its molasses notes and contributes to the chewy texture of the filling. Packed brown sugar ensures accurate measurement and consistent results.
Light Corn Syrup: (½ cup) – Acts as a sweetener and humectant, contributing to the glossy sheen and gooey, chewy texture of the pecan pie filling. Light corn syrup has a milder flavor than dark corn syrup, allowing the other flavors to shine.
Large Eggs: (3, lightly beaten) – Bind the ingredients together, adding richness and structure to the filling. Lightly beating the eggs ensures they incorporate smoothly into the mixture.
Bourbon: (¼ cup, good quality but not top shelf) – Infuses the pie with a warm, sophisticated flavor that complements the pecans and enhances the overall richness. Choose a bourbon you enjoy drinking, as its flavor will be noticeable in the finished pie.
Vanilla Extract: (1 teaspoon, pure vanilla extract) – Enhances the overall flavor profile, adding a touch of warmth and complexity that complements the bourbon and pecans. Pure vanilla extract provides the best flavor.
Salt: (¼ teaspoon) – Balances the sweetness and enhances all the other flavors in the pie, preventing it from being overly sweet. A small amount of salt is crucial for a well-rounded flavor.

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Instructions

Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). If using a pre-made pie crust, ensure it’s thawed according to package instructions. If making a homemade crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges decoratively. For a crispier crust, especially if using a homemade one, consider blind baking. To blind bake, line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment and bake for another 5-7 minutes, or until lightly golden. This helps prevent a soggy bottom crust. Let the crust cool slightly while you prepare the filling.
Toast the Pecans (Optional but Recommended): While the oven is preheating or the crust is blind baking, you can toast the pecans to enhance their nutty flavor. Spread the pecans in a single layer on a baking sheet. Toast in the preheated oven for 5-7 minutes, or until fragrant and lightly browned, being careful not to burn them. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant. Let the toasted pecans cool slightly before using. Toasting brings out the natural oils and intensifies the pecan flavor, adding a deeper dimension to the pie.
Make the Filling: In a medium-sized saucepan over medium-low heat, melt the butter. Once melted, remove from heat. Stir in the granulated sugar and brown sugar until well combined. The warmth of the melted butter will help the sugars dissolve slightly.
Add Corn Syrup and Salt: Pour in the light corn syrup and add the salt to the sugar and butter mixture. Stir until everything is smoothly incorporated. Corn syrup adds shine and that signature gooey texture to pecan pie, while salt balances the sweetness.
Incorporate Eggs: In a separate bowl, lightly beat the eggs. Gradually whisk the beaten eggs into the sugar and corn syrup mixture. Whisk constantly to prevent the eggs from scrambling from the residual heat of the mixture. Ensure the eggs are fully incorporated for a smooth and cohesive filling.
Stir in Bourbon and Vanilla: Pour in the bourbon and vanilla extract. Stir to combine. The bourbon adds a warm, sophisticated depth of flavor, while vanilla extract enhances the overall aroma and taste.
Add Pecans: Gently fold in the pecans into the filling mixture, ensuring they are evenly distributed throughout. Distributing the pecans evenly ensures every slice has a delightful nutty crunch.
Pour Filling into Crust: Pour the pecan filling into the prepared pie crust. If you want a decorative touch, you can arrange some extra pecan halves on top in a pattern before baking.
Bake the Pie: Bake in the preheated oven for 45-55 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The center will continue to set as it cools. The crust should be golden brown and the filling should be puffed up and slightly caramelized.
Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours, or preferably overnight. This cooling time is crucial for the filling to fully set and achieve that perfect gooey texture. Resist the urge to slice into it while it’s still warm, as the filling will be too runny. The pie is best served at room temperature or slightly chilled.

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 35g