Bourbon Pecan Pie

This New Year’s Eve I wanted to make an extra special dessert to ring in the New Year. I pulled out my Paula Deen cookbook and flipped through the glossy pictures and came upon her Bourbon Pecan Pie recipe. My grandfather and my father are nuts about pecans (pun intended) and pecan pie is one of my grandfather’s weaknesses. Growing up I remember how much I loved cracking a bowl of nuts with a nutcracker just to give him the nuts to eat.

I did everything Paula called for in this recipe with the exception of making my own flaky crust. I used a store bought Pillsbury pie crust and it worked out wonderfully. I got to use pie weights for the first time too! Yes, I got excited about using pie weights. They were actually just a bag of pinto beans, but I was ecstatic to do something different nonetheless. You can make the recipe with or without the bourbon. For all you college students that live on campus and don’t have access to liqueur, you can omit it from the pie and it still tastes phenomenal.

Sadly, this pie didn’t even last until midnight. As soon as I brought it out for dessert people couldn’t get enough of it. It is a sweet, traditioanl recipe and as much as I liked making it, I loved sharing it more! It is the perfect dessert for a medium group of people and definitely left everyone’s stomach happy. What a way to ring in the New Year :) Thanks again, Paula!

(I have made this recipe several times and my photography and the recipe have improved, here is an updated picture :) )

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Paula Deen’s Bourbon Pecan Pie

(From Paula Deen’s Southern Cooking Bible)

  • 1 Pillsbury refrigerated pie crust
  • 1 tablespoon all-purpose flour
  • 4 tablespoons (1/2 stick) butter
  • 3/4 cup packed light brown sugar
  • 3/4 cup corn syrup
  • 3 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 2 tablespoon bourbon
  • 1 1/2 cups pecan halves
Preheat oven to 375ºF. Carefully roll out the pie crust and place onto the pie pan. If you wish, you can use a fork to make a design on the edges. Chill the pie crust in the refrigerator for 30 minutes. Once the pie crust is chilled, line the dough with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes.
Reduce oven temperature to 325ºF after the pie crust is done baking. In a small saucepan, melt the butter. Whisk in the 1 tablespoon of flour.
Whisk in the brown sugar and corn syrup. Bring to a simmer, then immediately remove from the heat and let cool for 10 minutes.
Beat in the eggs, salt and bourbon.
Stir in the pecans.
Pour the filling into the piecrust.
Bake until the filling is set for 45-50 minutes. Let the pie cool before slicing and serving (the following is an updated picture- improved photography!)

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