Day 16 of 25 Days of Christmas: Standout Holiday Pies (Bourbon Pecan)
For the last 10 days of “25 Days of Christmas” I wanted to focus on baked desserts and treats that you can bring with you to the holiday potlucks and parties. These Next 5 days are gonna be all about fun and funky pie recipes that’ll be sure to standout at any holiday potluck!
Kicking off the series’ pie edition is this rich and flavorful Bourbon Pecan Pie. It’s got all the gooey goodness of a traditional Pecan Pie, but there’s an added depth to its sweetness with a heavy-handed splash of bourbon giving it that little extra something.
What you’ll need:
3 large eggs (beaten)
1/3 cup dark corn syrup
1/3 cup light corn syrup
1 cup granulated sugar
4 tbsp butter (melted)
3-4 tbsp bourbon (I used 4)
1 tsp vanilla extract
a pinch of salt (about 1/8 tsp)
1 1/4 cups roughly chopped pecans
1 unbaked pie shell (9”)
For the pie crust you’ll need:
1 1/4 cups all purpose flour
1/4 tsp salt
1/2 cup butter (frozen and grated or diced)
4 tbsp to 1/4 cup iced water
to make the pie dough: combine flour and salt in a large bowl and use a fark to “cut” the butter into the mixture until it starts to look coarse and crumby. Stir the iced water in one tablespoon at a time until a dough ball forms. Roll the dough out on a floured surface and roll to fit a 9 inch pie tin. pro tip: cover dough with plastic wrap and refrigerate for at least 4 hours.
What to do:
Preheat oven to 375° Farhenheit.
Mix eggs, light corn syrup, dark corn syrup, sugar, melted butter, bourbon, vanilla, salt, and pecans until thoroughly blended.
Use a fork to poke holes in the bottom and sides of the unbaked pie crust (space them about half an inch apart).
Pour filling into the crust and spread out even using the fork you used to poke the holes in the crust.
Bake at 375°F for 20 minutes then lower heat to 350°F and bake for an additional 40 minutes, or until the pie is set around the edges.
Remove from oven and transfer to a wire cooling rack.
I hope you enjoy the recipe! If you make it let me know what you think in the comments here or on my Instagram post!