One of our Thanksgiving desserts was a Bourbon Pecan Pie, using Paula Deen’s recipe from Food Network. I’d never made a pecan pie before, which is surprising because it is one of my favorite sinful desserts. Want to make your own? Here’s the recipe we used. Skip the bourbon if you don’t have it on hand or don’t like the taste and you’ll still get a yummy pecan pie.
- 1 cup sugar
- 3 tablespoons butter, melted
- 1/2 cup dark corn syrup
- 3 large eggs, beaten
- 1 1/2 to 2 cups pecan halves
- 2 tablespoons good-quality bourbon
- 1 (9-inch) deep-dish pie shell, unbaked
- Preheat oven to 375.
- Stir together melted butter and sugar in a medium bowl.
- Add all other ingredients and stir until well mixed.
- Pour mixture into unbaked pie shell.
- Place on cookie sheet, and bake for 10 minutes.
- Reduce oven temp to 350, and bake for 25 more minutes, or until set.
- When set, remove from oven and cool on a wire rack until ready to serve.
When I made this bourbon pecan pie, only one of the two I made set. I had too many people in and out my kitchen, and I pulled it at 25 minutes… but it wasn’t set. It wasn’t a waste though! I was able to use it in ice cream to make milk shakes. The extra calories didn’t like my waistline, but my taste buds were dancing!