Recipe Pecan Pie Bourbon

Step 3 meanwhile prepare the filling. The bourbon jazzes up this pecan pie with flavor and spirit. Preheat oven to 375 degrees.

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The pie may be baked in an unbaked pastry crust but a partially baked crust will ensure a firm well baked bottom.

Recipe pecan pie bourbon. In a large saucepan combine butter sugar and corn syrup. Whisk together eggs corn syrup brown sugar melted butter bourbon flour vanilla and salt until combined. Step 2 mix the white sugar brown sugar and butter together in a bowl.

The pecans should be coarsely chopped whole pecans make the pie impossible to cut. Chop 1 cup of the pecan halves and stir into egg mixture. Beat butter and sugar with an electric mixer on medium speed until combined 1 to 2 minutes.

Serve the pecan pie warm with a big scoop of vanilla ice cream alongside or with a whipped cream. The pie includes dark brown sugar eggs and butter. Store covered at room temperature for up to 2 days.

In a large bowl whisk eggs bourbon vanilla and salt. Prick the sides and bottom of the pie shell with a fork at 1 2 inch. Transfer the pie to a wire cooling rack.

Mix together eggs sugar corn syrups butter bourbon vanilla and salt until well blended. Serve at room temperature. Pour filling into crust.

If you like the flavor of toasted pecans see the tips for how to toast them in advance. Preheat oven to 425. Add eggs flour bourbon and salt and beat to combine about 1 minute.

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