Foodie in New York

Desserts

Bourbon-Pecan Pie

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I’m a Louisiana girl, so pecan pie is a necessity for Thanksgiving.  I have made pecan pie before, but this pecan pie recipe is different.  Most pecan pie recipes use corn syrup, but this one uses the less refined cane syrup that offers a deeper and more complex sweetness.  Also, instead of just stirring the ingredients together, you actually cook the syrup–ever-so-gently caramelizing it, adding even more layers of complexity.  With this recipe, you toast the pecans, bringing out an even nuttier flavor.  Lastly, this recipe uses bourbon!  The smokiness of the bourbon contrasts the sweetness of this already very sweet dessert.

I had a piece of this pie the day after our Friendsgiving/Birthday celebration with my morning coffee, and it tasted even better because the flavors seemed to have further melded together overnight.  So, this is a great “make-one-day-ahead” Thanksgiving dish.  This recipe is adapted from SouthernLiving/My Recipes.

Cooking Cane Syrup, bourbon, and sugar for pecan pie

 

Cooking Cane Syrup, bourbon, and sugar for pecan pie

 

 

Baking the Bourbon Pecan Pie

 

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Bourbon-Pecan Pie
Author: Vallery
Serves: 1 pie
Step up your pie game with this recipe!
Ingredients
  • one store-bought pie crust (bonus points if you make your own crust!)
  • 1 cup cane syrup
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons Bourbon
  • 4 large eggs
  • 1/4 cup (1/2 stick) butter, melted
  • 2 teaspoons cornmeal
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups lightly toasted pecan halves
Instructions
  1. Cook cane syrup, white sugar, brown sugar, and bourbon in a large saucepan over medium heat. Whisk constantly. Once the liquid begins to boil, allow to cook for two more minutes, whisking constantly. (If you do not whisk constantly, the sugar will burn.) Remove from heat.
  2. Whisk eggs, melted butter, cornmeal, vanilla, and salt in a large bowl.
  3. Gradually whisk 1/4 of hot syrup into egg mixture. Whisk the egg mixture constantly while pouring slowly to avoid cooking the eggs.
  4. Gradually add egg mixture to remaining syrup mixture, whisking constantly.
  5. Stir in pecan halves and allow to cool completely, about 30 minutes.
  6. Preheat oven to 325F.
  7. Pour filling into the crust and bake for 50 to 55 minutes, until the pie is set.
  8. Remove from the oven and allow to cool on a cooling rack for at least two hours.
  9. Serve and enjoy!

 

 

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comments

  • Chocolate Cake with Chocolate Frosting SAYS | December 2, 2014

    […] We paired it with Champagne, of course.   It wasn’t the only dessert–there was also a bourbon pecan pie.  (And plenty of real food, […]

    Reply
  • laurie SAYS | December 2, 2014

    We can’t stop thinking about this pie! This was a seriously memorable dessert (for someone who loves and eats a fair amount of sweet things).

    Reply
    • Vallery SAYS | December 2, 2014

      So glad you guys enjoyed it! I made it again at Thanksgiving and used pecan halves like I should have the first time. It was a hit!

      Reply

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.

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