Southern Bourbon Pecan Pie is a decadent dessert that combines the rich flavors of toasted pecans and the warm, smooth kick of bourbon. Perfect for the holidays or a special gathering, this pie adds a touch of Southern charm to your dessert table.
Pie Crust: Acts as the foundation, providing a buttery, flaky base for the filling. You can use store-bought to save time or homemade for an extra touch.
Pecan Halves: The star of the show, offering a rich, buttery flavor and satisfying crunch.
Dark Corn Syrup: Adds sweetness and helps bind the filling, contributing to that classic gooey texture.
Granulated Sugar: Enhances sweetness and balances the flavors.
Eggs: Provide structure and stability to the filling.
Unsalted Butter: Adds richness and a hint of creaminess.
Bourbon: Infuses the pie with a subtle warmth and depth, elevating the overall flavor.
Vanilla Extract: Enhances the sweetness and adds aroma.
Salt: Balances the sweetness and enhances the flavors.
This Southern Bourbon Pecan Pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a special touch, drizzle a little caramel sauce over each slice before serving.
Start by preheating your oven to 350°F (175°C). This ensures it's hot and ready by the time your pie is assembled. While it heats up, grab your unbaked 9-inch pie crust and line it with the pecan halves. Make sure they're evenly distributed; this ensures each slice has a good amount of crunchy pecans.
In a medium bowl, whisk together the dark corn syrup, granulated sugar, and eggs until they're well combined. Add the melted butter, bourbon, vanilla extract, and salt to the mix. Keep whisking until the mixture is smooth and everything is incorporated.
Pour this sweet, bourbon-infused mixture over the pecans in the pie crust. Place the pie on a baking sheet to catch any spills; this also makes it easier to move in and out of the oven. Bake the pie for about 50-60 minutes. You'll know it's done when the filling is set and the top is a deep golden brown.
Once baked, let the pie cool completely before serving. This helps the filling set further and makes slicing easier.