Bourbon Pecan Pie

March 14th was Pi Day!  Being the nerd that I am, how could I let the date pass without making pie?  I don’t really making fruit pies, because I am not a fan of cooked fruit (I know, I’m a weirdo).  But, this pecan pie is always a hit when I make it.  And, while certain scandals that came to light have made me dislike her as a person, I’ve got to admit that Paula Deen can make a good pie.

Bourbon Pecan Pie

(adapted from recipe on Food Network)


  • 1 9-inch unbaked deep dish pie crust
  • 1 cup sugar
  • ½ cup dark corn syrup
  • 3 large eggs
  • 4 tbsp salted butter, melted
  • 2 cups pecan halves
  • 3 tbsp bourbon
  • ½ tsp vanilla extract


Pre-heat the oven to 375° F

In a medium bowl, mix the sugar and melted butter until combined.  Add the corn syrup and stir until incorporated.  Add the eggs, one at a time, beating well after each addition.  Add the bourbon and vanilla extract, and then stir in the pecan halves.

Pour the mixture into the unbaked pie shell, and place on a cookie sheet.  Bake for 10 minutes, then lower the oven temperature to 350° for 25-35 minutes until the pie is set.  Remove from oven and cool completely on a wire rack.

I like my pecan pie warm, but leftovers should be refrigerated.  You can reheat in the microwave by the slice.  Enjoy!


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