Nothing says Southern cooking like a Pecan Pie, except maybe Pecan Pie with a bit of bourbon. This Tennessee Bourbon Pecan Pie combines some of the best elements of southern cooking into a rich and silky smooth pie you will be ask to make every single holiday.
Difficulty: Easy * Preparation Time: 15 Min * Cook Time: 50-55 Min * Servings: 1 pie
1 (9 inch) Deep Dish Pie Crust, unbaked
1 Cup Light Karo Syrup
2/3 Cup White Sugar
1/3 Cup Light Brown Sugar
1/4 Cup Unsalted Butter, softened
3 Large Eggs, lightly beaten
1/2 Teaspoon Salt
1/8 – 1/4 Cup Tennessee Bourbon, depending on taste
1 Teaspoon Vanilla
1 Cup Pecans, coarsely chopped
In medium saucepan on medium-low heat, add butter, corn syrup, and sugar. Bring to a gentle simmer, stirring constantly until butter has melted and sugar dissolves. Remove from heat.
In a medium bowl, combine eggs, bourbon, vanilla, and salt. Slowly drizzle the warm butter and sugar mixture into the egg mixture while stirring constantly until fully combined, being careful not to cook the eggs.
Evenly spread chopped pecans on bottom of pie shell. Pour the mixture evenly into the pie crust and bake at 350 for 50-55 minutes until the filling is set. Let stand 1 hour.
Note: Most Karo Syrup bottles have a one cup mark so there is no need to get your measuring cup sticky.