December 4, 2014

Melty Bourbon Pecan Pie

Guys. Today is my birthday! I am celebrating the big 2-5 today, so I decided what better way to celebrate than to bring you the recipe to a fabulous, delicious dessert. Serve it up with a big scoop of ice cream, and lets celebrate!


I am so absolutely proud of this pie. This was my main contribution to Thanksgiving dinner, and I couldn't have been more proud about how it turned out. We have a couple of bourbon lovers in this house, so I decided to take the original pecan pie, and infuse it with a twist. Imagine my surprise when we found some bourbon infused vanilla at our local Harris Teeter the day before I baked this beauty. 

It was a little bit gooey, but delicious all the same. I recommend serving this treat warm and with a nice scoop of vanilla ice cream. 
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients (yields 1 pie)
1 pre-made pie crust
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons all-purpose flour
1/2 teaspoon fine sea salt
4 large eggs
1 1/2 cups dark corn syrup
2 tablespoons bourbon
1 1/2 tablespoons unsalted butter, melted
1 1/2 teaspoons bourbon infused vanilla extract
1 3/4 cups unsalted pecan halves (1/2 pounds)

Instructions
1. Unwrap and unroll the pre-made crust. Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.
2. Make the Filling. Meanwhile, preheat the oven to 350°. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.
3. Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.
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This recipe was modified from a recipe found on Food and Wine

3 comments:

  1. Happy Birthday, dear! Thank you for posting this recipe; I can't wait to try it!

    ReplyDelete
  2. Happy birthday yesterday! Stopping by from Lindsay's blog. and THANK YOU for sharing this. fantastic! can't wait to try this one!

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  3. Oh. My. God. This recipe sounds amazing!! I pinned this for our Christmas dinner!

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