This post is sponsored by Pete and Gerry’s Organic Eggs
Fall wouldn’t be the same without sweet and sticky Bourbon pecan pie, and this one even has a splash of Bourbon in it!
Pecan pie is definitely a staple when fall finally arrives. We hear so much about pumpkin but we can’t forget the second most popular pie for a thanksgiving table, the classic pecan pie!
I actually prefer pecan pie over pumpkin. I think it’s because of the layers that begin with the homemade buttery crust followed by the famous sweet filling and then the finale, those crunchy toasted pecans. I like my Bourbon pecan pie topped with vanilla whipped cream or even ice cream if the pie is still warm.
Pecan pie is easy to make and even easier if you choose to use a pre-made frozen pie crust for your pie. Doing this is a major timesaver so you might want to keep that in mind if you begin to get busy around the holidays. If you love to bake though, making your own homemade pie crust is really satisfying.
Eggs are one of the most important ingredients in your pecan pie. They plan an essential role in creating that gooey custard-like filling that we all love. Three eggs are usually what’s needed for a 9 inch pie; the more eggs, the firmer the filling. And using high quality ingredients in any recipe will always yield the best results! That’s why I use Pete and Gerry’s Organic Eggs. These USDA Certified Organic eggs come from small family farms, and the difference in quality is obvious: just crack open one of their eggs and check out the deep golden yolk and thick egg white. Perfect for making a rich pecan pie!
What’s in this pecan pie?
- Brown sugar – This gives it a caramel taste and is delicious when warm.
- Eggs – The better quality and fresher the eggs, the better the pie! Pete and Gerry’s Organic Eggs are perfect for any baking you take on this holiday season.
- Corn syrup – There’s light and dark, for this recipe the light is what you need.
- Molasses – Just a small amount to instill that deep flavor.
- Pecans – you can buy chopped or whole, it doesn’t really matter but make sure to toast them for a few minutes before adding them to your pie.
- Bourbon – Just a splash of your favorite liquor to make this pie stand out from the rest.
Tips for making the best pecan pie
- Make your pie a day ahead of when you need it. This means it’ll slice easier and you won’t need to stress as much.
- You can warm the pecan pie in the oven for 10 minutes at 375 degrees before serving.
- Lightly spray your pie pan with oil to help release each slice as you cut them.
- Bring all of your ingredients to room temperature before mixing the filling together.
- Don’t worry about the Bourbon as the alcohol will evaporate as the pie bakes in the oven, just leaving behind that amazing flavor.
Give the pie a gentle shake, the sides should be set and the center might still be a little wobbly like jello. The pie will set as it cools.
You can let it sit at room temperature for up to two hours. After that it will need to be refrigerated due to the eggs in the pie.
No it shouldn’t, frozen pie crusts are thinner so the time will even out if you made a thicker non frozen pie crust.
Dark rum, whiskey and brandy would all work just fine.
more holiday recipes!
Bourbon Pecan Pie
- 1 1/4 cups all purpose flour
- 1 stick unsalted butter cold and roughly cut into small cubes
- Pinch of salt
- 4 tbsp ice cold water
- 3 large Pete and Gerry’s Organic Eggs, at room temperature
- 3/4 cup light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup butter, melted
- 2 tbsp molasses
- 2 tsp vanilla extract
- 2 tbsp Bourbon, optional
- 2 cups pecans roughly chopped and toasted
- Place the flour in a large bowl.
- Add the cold butter and salt, and incorporate the butter into the flour with a pastry cutter or a fork.
- Add the ice water and gently mix with your fingers until a dough has formed.
- Wrap in a ziplock bag and place in the fridge to rest while you make the filling.
- Preheat the oven to 400 degrees F.
- In another bowl, whisk the eggs and add the brown sugar, corn syrup, melted butter, molasses, vanilla, and bourbon.
- Whisk until smooth and then, add the chopped pecans and mix well. Set aside.
- Take the dough from the fridge and roll it our to about 10 inches in diameter.
- Tidy the edges of the pie shell and either leave it as is or make it pretty using your fingers.
- Pour the pie filling into the crust making sure the pecans are evenly distributed.
- Place the pie on a baking pan, and place in the oven.
- Bake for about 35-40 minutes and the sides have set but the middle still jiggles a bit.
- Let the pie cool and then store and then store in the fridge for at least two hours before cutting it into slices.
- Serve with whipped cream or vanilla ice cream.