Pecan pie (any pecan pie) is good, but a Bourbon Pecan pie is just simply wonderful. It has that wonderful taste of bourbon blended with the rich flavor of a pecan pie.
Bourbon Pecan Pie
Preheat oven to 375 F
3 eggs - slightly whipped
3/4 cup brown sugar
1/2 cup dark corn syrup
1/2 cup light corn syrup
⅓ cup melted unsalted butter
2 tablespoons bourbon
1/4 tsp. salt
1 1/2 cups of whole pecans (I used chopped ones in this picture, but whole pecans are so much better)
Mix eggs, sugar, corn syrup, butter, bourbon and salt thoroughly. Prick the side and bottom of a prepared pie shell with a fork. Lay the pecan pieces in the bottom of the shell and pour the liquid mixture over the pecans.
Bake 35 - 45 minutes. The edges need to be set but the center will cook even after you take the pie out.
You can buy a pie shell, but it is not that hard to make one for yourself and this particular recipe is from a dear friend who was born in 1898. Give it a try. It will become a favorite. The most important thing about making this pie crust is to keep everything very cold.
Lois Jacobson Pie Crust
1 1/4 cups flour
2 tbsp sugar
1/4 tsp salt
1/2 cup cold butter (not margarine)
4 tbsp cold water (use ice water)
Cut the butter into the flour, sugar and salt with knife or pastry blender. Add ice water slowly and mix as little as possible but still getting a good dough. Keep everything cold. Chill crust for 1 hour after mixed. Roll out and put in metal pie pan. Prick the crust as described in the pie recipe.
We hope you enjoy your Bourbon Pecan with the best old time pie crust recipe. The utensil we used to serve the pie is a Kingfisher Designs pie server inspired by Colonial Williamsburg.
This piece is not available in our shop just now, but you can find it at WinterArts, a wonderland of treasures by more than 30 artists at Park Centre in Memphis, TN