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Pecan-Bourbon Pie


New York writer Margaret Shakespeare, a native of coastal Georgia, still enjoys traveling and eating there.

Beverage recommendation: Elijah Craig 18-year-old Bourbon, or Wild Turkey 101.

Number of Servings
Serves 8-10
1/2 cup sugar
3/4 cup dark corn syrup
2 eggs, lightly beaten
3 tablespoons unsalted butter, melted
1/4 cup Bourbon
1 teaspoon vanilla extract
Pinch salt
13/4 cups pecan halves
1 (9-inch) pie crust, partially baked
Preheat oven to 375°F. In a mixing bowl, stir together sugar and syrup and then add eggs and butter. Blend in Bourbon, vanilla and salt, and fold in pecans. Pour mixture into pie crust and bake for about 30 minutes, until filling looks firm when pie is tilted gently from side to side. Serve warm with whipped cream if desired.
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