Bourbon-Pecan Pie


  • 1 9-inch pie shell


  • 4 Tbsp. sweet butter, softened to room temp
  • 1/3 cup dark brown sugar (packed)
  • 3 large eggs
  • 3/4 cup dark corn syrup
  • 2 Tbsp. bourbon
  • 1-1/2 cups pecan halves
  1. Place the pie shell in the freezer for 15 minutes before filling and baking.
  2. Preheat oven to 350º
  3. In large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, blending well after each addition. Beat in corn syrup and bourbon until well blended. Stir in pecan halves.
  4. Pour mixture into pie shell and bake for 45 minutes (the pie will puff up)
  5. Cool the pie on a rack before serving


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