Recipe by KIMBERLEY1017
"This is a pecan pie you won't want to forget. Bourbon gives this pie it's delicious and distinctive flavor."
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light corn syrup
1 (9 inch)
unbaked deep-dish pie crust
20 some years ago I came across an elderly southern lady's recipe for Bourbon Pecan Pie. This is the exact same recipe, and I can tell you after baking this pie for 20+ years that it is without a doubt the best pecan pie there is. If you want a fancy presentation, take your pecans and arrange them in the pie crust. Press them down slightly. Then add your liquid. The nuts will rise to the top during baking leaving a professional appearance. I have only done this a few times when I really wanted a WOW presentation.
This was okay. I was born and raised in Georgia and ours was much more flavorful. Needs more butter and bourbon taste which I will add the next time I make this pie.
Great recipe! I did make a few changes, left out the sugars, butter, syrup, eggs, crust, etc.......bourbon was a great help while preparing a huge Thanksgiving dinner.
This pie is delicious and so easy. I just used a bourbon that I happened to have on hand (Jim Beam) but I think any bourbon would do. I was worried that it might have to strong of an alcohol flavor, but it cooked right out and left it with a more sophisticated taste that was a welcome change from the same ole' pecan pie. Everyone loved it so I will be making again soon! Thanks for sharing Kimberly
This was an excellent pie. Since I had no bourbon, I used Gentleman Jack instead. This is my new Thanksgiving pie. Thanks!
My husband adores this pie. You can definitely taste the bourbon, so if you don't like the taste of bourbon this is not for you. After making this several times, I have decreased the pecans to 1 1/2 cups. I know it's a pecan pie, but I thought the amount of pecans was overwhelming. So glad I found this recipe. I've made it 4 times in the last 6 weeks and passed it down to my sister.
Total Disaster. Rating based soley on the outcome I would give this 1 star. But to be fair, I don't know if it was such a disaster because maybe I did something wrong? First of all, the recipe calls for a 9" deep dish pie crust. The filling however, only filled up about 1/2 inch of the pie dish. While cooking, it "rose" up to about halfway up the crust, but once it came out and cooled, it deflated down to maybe just 1/4 inch of filling. And what little there was, tasted awful, very eggy and not yummy at all. The only change I made to the recipe was that I used brandy instead of bourbon (all I had on hand). What I am wondering is that I used egg beaters instead of whole eggs. Would that have made such a huge difference? I am hesitant to even attempt this again.
This was a really good and EASY Bourbon Pecan Pie recipe. My ugly picture with my horrible looking pie crust (but, it tasted good!) doesn't do this pie justice.
* Percent Daily Values are based on a 2,000 calorie diet.
Favorite Bourbon Pecan Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 298
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