Ingredients
- For the pastry:
- 1½ cups flour
- 1 teaspoon sugar
- ½ teaspoon of salt
- 6 tablespoons unsalted butter, cubed and kept cold until ready to use
- ½ cup cold water
- 1 bag dried beans
- For the filling:
- 2 cups pecan halves, plus 1 cup for decorating top
- 4 large eggs, room temperature
- ½ cup butter, melted and allowed to cool
- 2 tablespoons milk
- 1 cup light brown sugar
- ¼ cup white sugar
- 2 tablespoons good bourbon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Recipe Description
Traditional pecan pie gets taken to the next level! Bourbon pecan pie is a grown-up Thanksgiving dessert that will have everyone craving seconds. What’s better than pecan pie? Grown-up pecan pie! My husband only requests pie once a year and that is for Thanksgiving. I usually make him 1 pumpkin and 1 pecan, but this year he has chosen only 1 because there’s only 2 of us and I’m not a big dessert eater, and of course, pecan wins because I added bourbon. The bourbon flavor is not too prominent and naturally, if you are feeding children, you can leave it out. The bourbon just adds a richness to the pie and increases the nuttiness.
The crust is buttery and flaky and almost takes on a nutty flavor that you can only get from a good, buttery crust. I like a pretty crust, and if you’re willing to try my easy method of getting pretty edges, well let’s just say it will be worth it just to please the mother-in-law!
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