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“Bourbon Pecan Pie”

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Pecan pie is a favorite for everyone around the holidays. And the addition of bourbon makes it even better. But other than the flavoring, what else could you do to make it better? How about making it 3″ tall? Using a Spring form pan allows you to bake it tall and beautiful. This will always be a show stopper!

ingredients

Ingredients:

18 oz Pie Crust Dough

7 Large Eggs

10.2 oz Brown Sugar

16 oz Light Corn Syrup

3 Vanilla Beans

1.6 oz Bourbon

2.6 oz Butter

16 oz Pecans

split the beans

scrape the beans

vanilla

One thing that makes this pie better than others, is that we use real vanilla beans. Take the beans and split them length wise. Using the back of your knife, scrape the seeds out.

mix all but butter

mix all but butter

mix all but butter

mix all but butter

mix all but butter

mix all but butter

Add everything, except the butter, and whisk together.

Melt your butter, and slowly add it to the mixture while whisking until it gets all thick and gooey.

Melt your butter, and slowly add it to the mixture while whisking until it gets all thick and gooey.

Fold in your pecans.

Fold in your pecans.

Fold in your pecans.

Pour your gooey mixture into your pie crust in the spring form pan. Bake at 347F until the temperature in the center of the pie reaches 201F (about 90 minutes)

Pour your gooey mixture into your pie crust in the spring form pan. Bake at 347F until the temperature in the center of the pie reaches 201F (about 90 minutes)

Pour your gooey mixture into your pie crust in the spring form pan. Bake at 347F until the temperature in the center of the pie reaches 201F (about 90 minutes)

While still warm, trim the crust for a sexier pie.

While still warm, trim the crust for a sexier pie.

While still warm, trim the crust for a sexier pie.

While still warm, trim the crust for a sexier pie.

Let the pie cool to room temperature before removing the side of the pan and cutting. It's best served the next day.

Let the pie cool to room temperature before removing the side of the pan and cutting. It's best served the next day.

Let the pie cool to room temperature before removing the side of the pan and cutting. It’s best served the next day.

If you're a pecan pie fan, no pecan pie will satisfy you after this one. Flaky crust, gooey bottom and crunchy pecan top. Get your slice quick before it's all gone!

If you're a pecan pie fan, no pecan pie will satisfy you after this one. Flaky crust, gooey bottom and crunchy pecan top. Get your slice quick before it's all gone!

If you're a pecan pie fan, no pecan pie will satisfy you after this one. Flaky crust, gooey bottom and crunchy pecan top. Get your slice quick before it's all gone!

If you’re a pecan pie fan, no pecan pie will satisfy you after this one. Flaky crust, gooey bottom and crunchy pecan top. Get your slice quick before it’s all gone!

 

Tools used in this post:

Spring Form Pan, 9-inch

KitchenAid Artisan Design 5-Quart Stand Mixer, Antique Copper

     

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