Bourbon whisky pecan pie recipe

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A deliciously decadent mixture of butter, eggs, sugars, pecans and bourbon whisky baked into a nutty and 'spirit'-ed heavenly pie. You won't be drunk, but your senses will be drunk with pleasure and the taste of heaven.

41 people made this

IngredientsServes: 8

  • 100g caster sugar
  • 110g dark brown soft sugar
  • 45g butter, melted
  • 120ml golden syrup
  • 3 eggs, beaten
  • 2 tablespoons bourbon whisky
  • 215g pecan halves
  • 1 23cm shop-bought pastry case

MethodPrep:5min ›Cook:35min ›Ready in:40min

  1. Preheat an oven to 190 C / Gas 5.
  2. Mix the caster sugar, dark brown soft sugar and butter together in a bowl. Stir in the corn syrup, eggs and bourbon; fold in the pecans. Pour the mixture into the pastry case.
  3. Bake in the preheated oven for 10 minutes; reduce heat to 180 C / Gas 4 and continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

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Reviews & ratingsAverage global rating:(73)

Reviews in English (64)

by kay4les

Great recipe! I did make a few changes, left out the sugars, butter, syrup, eggs, crust, etc.......bourbon was a great help while preparing a huge Thanksgiving dinner.-20 Apr 2012

by Bargello

20 some years ago I came across an elderly southern lady's recipe for Bourbon Pecan Pie. This is the exact same recipe, and I can tell you after baking this pie for 20+ years that it is without a doubt the best pecan pie there is. If you want a fancy presentation, take your pecans and arrange them in the pie crust. Press them down slightly. Then add your liquid. The nuts will rise to the top during baking leaving a professional appearance. I have only done this a few times when I really wanted a WOW presentation.-15 May 2010

by SKYBLUE1963

This pie is delicious and so easy. I just used a bourbon that I happened to have on hand (Jim Beam) but I think any bourbon would do. I was worried that it might have to strong of an alcohol flavor, but it cooked right out and left it with a more sophisticated taste that was a welcome change from the same ole' pecan pie. Everyone loved it so I will be making again soon! Thanks for sharing Kimberly-29 Nov 2009

Bourbon Pecan Pie Recipe (without corn syrup)

Mmmmm pecan pie. It's one of my favorites but I hate that it's made with corn syrup. I mean, unless it's high fructose corn syrup, it doesn't get much worse for you. So I've created a recipe that doesn't require corn syrup…and it's delish! That could be the bourbon that I add, but it's probably just the lack of corn syrup.

The best part about this recipe is that you can easily make substitutions and adjustments and not really mess it up.

Enjoy the recipe and let me know how you like it!

Recipe by Faith Alice Sleeper of Crunkcakes

1 store-bought pie crust, uncooked

1 cup dark brown sugar, packed

Unroll store-bought crust over a greased pie pan, using fingers or a fork to crimp edges.

On the stovetop over medium heat, bring water and granulated sugar to a boil, until sugar dissolves. Stir in cinnamon and nutmeg. Once thoroughly blended, add pecans. Lower heat and let cook, stirring occasionally, until pecans are evenly coated, about 15 minutes. Spread them out in a single layer and let cool on a sheet of foil or plate.

While pecans cool, whisk together the mixture that will become your pie filling — eggs, corn syrup, brown sugar, and whiskey — in a large bowl.

Pour the cooled pecans into the pie crust, then top with the liquid mixture. Bake at 350 degrees until set in the middle, about 45 minutes to an hour.

This recipe is part of a complete baking & booze menu, found here.

How to make a Toasted Pecan Old Fashioned

Make The Toasted Pecan Whiskey

Preheat the oven, and place the pecans on a baking sheet.

Transfer the pecans to the oven and toast for 10-15 minutes&hellip or until browned and fragrant.

Please keep an eye on the pecans as you&rsquore toasting them, as they burn quickly and unexpectedly. You&rsquoll have to start over if they&rsquore burned because the burnt pecans will give the whiskey an acrid taste.

When they&rsquore toasted, remove &rsquoem from the oven, and let them cool completely.

Transfer to a mason jar, and pour the whiskey on top of them. (Again, we want them to be completely cooled.)

Let the whiskey infuse for 3-4 days. When done, remove the pecans from the whiskey and throw them out. If the pecans stay in the whiskey longer, you&rsquoll run the risk of them drying out the whiskey, and we don&rsquot want that to happen.

Make The Toasted Pecan Old Fashioned

In an Old Fashioned glass, measure the sugar cube (or the sugar) and dash in the Angostura bitters.

Use a muddler to break down the sugar, as well as combine it with the bitters. Be sure to coat the sides of the glass as you do this!

Place whiskey stones or a large ice cube inside the glass, then pour the Toasted Pecan Whiskey over the cubes.

Swirl the contents of the glass to mix, and enjoy immediately!

For the Filling

Prepare homemade pastry (see the easy food processor pastry) or use the refrigerated dough. Shape into a flattened disk, wrap in plastic wrap, and refrigerate to chill thoroughly. You may use a frozen crust as well.

Roll the chilled dough out into a 12-inch circle. Fit the dough into the pie plate and lightly prick all over the bottom with a fork. Refrigerate until you are ready to fill the pie shell. Alternatively, use a frozen deep-dish unbaked crust.

In a mixing bowl with an electric mixer, beat the butter with the brown sugar until creamy and light. Add the eggs, one at a time, beating after each addition. Beat in vanilla, salt, corn syrup, and bourbon.

Preheat the oven to 350 F.

Place the pie shell on a baking sheet—this will make it easier to move and will catch any spills.

Spread 1 cup of the pecans evenly over the bottom of the pie shell.

Pour the filling over the pecans. Sprinkle the remaining pecans over the filling.

Bake the pie for 45 to 55 minutes in the preheated oven. Watch the crust edge after 30 to 40 minutes or so. Place a pie shield or a homemade foil ring over the crust edge if it appears to be browning too much.

Recipe Summary

  • Pate Brisee for Maple Bourbon Pecan Pie
  • All-purpose flour, for dusting work surface
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 4 large whole eggs, plus 2 large egg yolks
  • 1 cup plus 2 tablespoons dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (5 1/4 ounces) pecan halves
  • 2 tablespoons heavy cream
  • Whipped cream (optional)

On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes

Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell arrange remaining pecan halves on top of pie.

Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.

Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Forty Creek Whisky Pecan Pie

In our home, birthdays are about dessert. It doesn’t matter if the ingredients send me to six specialty shops, or if the results require a small team of architecture students to assemble. If you can dream it, I will make it. Providing you’re a family member.

Two-recipes-in-one, Frozen Lemon Pavlova? Of course, Mom. Hazelnut Mocha Tort with fancy chocolate topping? My pleasure, Allison. Non-Jammy Raspberry Pie? Anything for you, my only Father-in-Law.

So this year, when Andrew asked for Pecan Pie I couldn’t say no. In fact, that was just too simple. I had to up the ante and countered with the offer of Chocolate Bourbon Pecan Pie. While Andrew’s a whisky man, his favourite non-scotch is a local blend called Forty Creek — glass bottles, only, please. And yes, he can actually taste the difference.

He’s such a Forty Creek fan that last summer we went to Kittling Ridge, attended a tasting, and waited in line for an autographed copy of their special Confederation Oak Reserve — which Andrew pre-ordered months in advance to obtain bottle #1911 (the year Wilfrid Laurier University was founded, but that’s another story.)

This is John Hall, the whisky maker, signing the bottle. See “To Andy”.

And this is my husband with John Hall and one of the coveted bottles. You know a man loves his whisky when he poses with a bottle and its maker.

With this in the back of my mind, we negotiated a suitable celebratory dessert. Andrew took the chocolate off the table and I suggested swapping Forty Creek for the bourbon. DEAL.

The results? What my non-whisky-drinking sister described as, “The best pecan pie I have ever eaten.” Why? It’s not as cloyingly sweet as most versions and you can really taste the pecans. I know pecan pie is supposed to taste like its namesake but few, in my opinion, actually do. As an added bonus, you can also taste the alcohol, so it wasn’t a waste of good whisky. Sometimes I think the baker secretly swigs the shot and lies about it. But in this case there’s little doubt the pie was kissed with booze.

Andrew’s vote? “A triumph.” But then again, he’s biased. My sister, on the other hand, isn’t. She thought the Hazelnut Mocha Torte had too much coffee in it, so you can trust her to speak the truth — even if it hurts.

So, are you a pecan pie fan? Or would you rather swig the whisky?

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Recipe: Bourbon and Barrel Aged Imperial Stout Pecan Pie with Bourbon Crust and Malted Whipped Cream

This incredible pecan pie recipe comes from Homebrewchef.com, which adapted it from a recipe in Beer Advocate magazine. I made this with Jim Beam Double Oak Twice Barreled Bourbon. For the Russian Imperial Stout, I used So Happens It’s Tuesday from The Bruery (A / $20 per 750ml bottle), which is aged in bourbon barrels. I was surprised to find the stout had a sour side to it and initially worried it would negatively impact the pie. However, I also used dark corn syrup instead of the light listed in the recipe ingredients. The two balanced one another nicely. The pie filling came out sweet, but not syrupy sweet.

Traditionally, cooks use vodka instead of water in their pie crusts. The reason for this is because the alcohol evaporates, leaving a flaky crust. This recipe calls for bourbon instead of vodka and it worked well for the same reasons. I also loved the use of barley flour in the crust for something truly unique. I found the flour at our local community market.

This recipe also needs dry malt extract (DME), which is not something normally found in the supermarket. I did get mine from the local The Beverage People shop. They do have a website to order from here. It is interesting to note that DME is used in the center of candy malted milk balls. No wonder they are so good! I also recommend the use of real maple syrup and not the imitation kind a pie this good deserves the real thing.

With the whipped cream, the malt extract adds a malty sweetness to the bourbon and cream flavors. The recipe called for powdered milk. This is an important ingredient as it gives the whipped cream body. I used real heavy cream for mine. The taste is heavenly.

Most of the alcohol, except for the bourbon in the whipped cream, cooks off so there is no real alcohol content to speak of…only the wonderful, warm flavor.

This pie is a bit expensive to make because of the unusual ingredients, not found normally at the grocery store, and the alcohol. However, this is the best pecan pie I have ever tasted. Some things, like fine foods and good beer and spirits, are worth the money spent on them, particularly when they are for a special occasion. This pecan pie is no exception and I highly recommend it.

Here is the recipe. I should also note the crust is for two pies, while the filling is for one. I simply doubled the filling ingredients and baked two pies, which serves twelve slices. Preparation time is about 20 minutes. Cooking time is 60 minutes.

Bourbon Barley Pie Crust
• 1 1/2 cups flour, unbleached all purpose
• 1/2 cup flour, barley
• 1/2 cup flour, pastry
• 3 tablespoons Dry Malt Extract (DME)
• 1 teaspoon sea salt
• 8 ounces unsalted butter
• 4 – 5 tablespoons Bourbon, ice cold

Stout Pecan Filling
• 3 each eggs, jumbo at room temperature
• 3 each eggs, jumbo, yolks only, at room temperature
• 1/2 cup Dry Malt Extract (DME)
• 1/2 cup sugar, organic
• 1/2 cup Bourbon Barrel Aged Imperial Stout
• 1/2 cup light corn syrup
• 1/4 cup maple syrup
• 4 tablespoons unsalted butter
• 1/2 teaspoon salt, kosher
• 3 cups shelled pecan halves

Malted Whipping Cream
• 1 cup heavy cream
• 3 tablespoons Dry Malt Extract (DME)
• 1 tablespoon sugar
• 1 tablespoon milk powder
• 2 tablespoons Bourbon

Bourbon Barley Pie Crust Directions:
• In the bowl of a food processor, add the flours, DME, and salt. Pulse several times to mix the ingredients together. Add the cold butter cubes to the bowl and pulse a few times to cut the fat into the flour mixture.
• Keep pulsing until the mixture has small grain size chunks of fat evenly distributed throughout the mixture.
• With the motor running, quickly add the bourbon until the mixture just forms a ball. Since the alcohol mixed with flour cannot form gluten like water and flour can, over mixing isn’t as much of an issue with this crust. Plus the alcohol will evaporate (40% alcohol), resulting in a flaky crust. Form the dough into two equal size balls. Take plastic wrap and wrap each ball of dough, pressing down on each to create a disk. Place in the refrigerator for at least 30 minutes to re-chill, while fully hydrating the flour, making it easier to work with and helping the crust from shrinking as it cooks.
• Preheat the oven to 350°F | 177°C. Take one dough ball and roll it out to ¼ of an inch thick round on a lightly floured surface. If you don’t have a rolling pin, use a 22 oz bottle that is chilled will also work. Place it in your pie dish or tin. Crimp the edges of the crust and set aside. Use the second pie crust for another pie (try apple) or another application like turn overs.

Stout Pecan Filling Directions:
• In a large bowl, add the eggs and yolks (saving the whites for another recipe), whisking until light and frothy. Add the DME, sugar, Imperial Stout, corn syrup, maple syrup, melted butter, and salt mix well. Add in the pecan halves and mix to coat. Pour this mixture into the prepared pie crust, smoothing out any pecans which are sticking out. Place into the center of the oven and bake for 50 to 60 minutes, until the custard is set. Remove from the oven and let cool completely before serving.

Malted Whipped Cream Directions:
• In a cold metal bowl, add the cold cream, DME, sugar, milk powder, and bourbon. Using a whisk, beat until soft peaks form. Top each slice of pie with a healthy dollop and serve.

Homebrewchef recommends pairing the pie with Parabola Russian Imperial Stout from Firestone Walker Brewing Company (A / $20 per 650ml bottle). This recommendation was spot on as the flavors of both the stout and the pie mingled well together on the tongue. I also recommend, for the wine folks reading, pairing this pie with a Kelley and Young Late Harvest Zinfandel, from Robert Young Vineyards (A+ / $36 per 375ml bottle).

Chocolate-Bourbon Pecan Pie Recipe

If your family is getting bored with the same pecan pie recipe every year at Thanksgiving dinner, this is the best recipe to swap it with. You actually might want to make two, because this decadent pie will be the first item finished off at the dessert table. Chocolate-lovers at your Thanksgiving feast will love this dessert, but it will satisfy the classic pecan pie fans, too. Like many Southern recipes, this one gets added warmth and flavor from a splash of bourbon, but of course, you can always substitute water. This Chocolate-Bourbon Pecan Pie has the rich, gooey texture you crave in every bite. And with only 15 minutes of hands-on time, this dessert won&rsquot put a dent in your Thanksgiving prep. This pie recipe is so quick and easy to make partially because it calls for a refrigerated piecrust. If you have time, you can always make our Single-Crust Pie Pastry instead to make this recipe 100 percent homemade. Like other pecan pies, we think this one would be over-the-top delicious served with a spoonful of whipped cream or a scoop of vanilla ice cream.