Hello, pie lovers! I hope that by now you have mastered your pie pastry skills and are prepared to impress your Thanksgiving guests with your mad pie skillz. If not, well, you best get crackin’.
I am nuts about pecans, as proven by my Magical Mystery Pecan Pie and Praline Pecan Pumpkin Pie, so it was only natural that I would whip up another nutty pie before the big feast. (Spoiler alert: Sweet Potato Souffle Pie is next on my list.)
Being a fan of bourbon, I was immediately attracted to this Bourbon Pecan Pie recipe by the butter-lovin’ Paula Deen. Of course I had to jazz it up a bit and make it my own. More nuts! More spice! More baking time because it was not even close to being set in the time Paula recommended! I find that a lot with pie recipes, which is very annoying. Aren’t you glad you have me to save you from pie-tastrophes?
Buttercup’s Bourbon Pecan Pie
1 cup sugar
3 tbs butter, melted
½ cup dark corn syrup
3 eggs, beaten
2 cups pecan halves
½ tsp fresh grated nutmeg
¼ tsp fresh cracked black pepper (about 4-5 turns of the grinder)
1 tsp pure vanilla extract
2 tbs good bourbon (I used Blanton’s, Knob Creek or Basil Hayden’s are also good)
1 9-inch pie pastry, unbaked
Preheat oven to 375°
Stir together sugar, salt, and melted butter in a large bowl. Add the corn syrup and eggs, mix well. Stir in bourbon, vanilla, nutmeg, and pepper. Add pecans and stir until combined. Pour mixture into unbaked pie shell and place on cookie sheet. Bake for 10 minutes on the lowest rack. Move pie to middle rack and lower temperature to 350°. Bake for an additional 45 minutes or until pie is set. Cool on a wire rack.
Look at the pretty pictures for inspiration.