Mohamed Shili This delicious bourbon pecan pie, inspired by Paula Deen, is the ultimate dessert for any occasion! With its rich, buttery filling and nutty crunch, it’s a quick and easy treat that uses simple, pantry-friendly ingredients. The hint of bourbon adds a special twist, making this classic pie truly unforgettable. Perfect for holiday feasts or cozy family dinners!
Recipe Ingredients:
- 1 cup sugar
- 3 tablespoons melted butter
- 1/2 cup dark corn syrup
- 3 large beaten eggs
- 1 1/2 cups pecan halves
- 2 tablespoons good quality bourbon
- 1 (9 inch) unbaked deep dish pie shell
How To Make Bourbon Pecan Pie?
- Preheat the oven: Preheat your oven to 190°C / 375°F.
- Mix the wet ingredients: In a medium bowl, stir together the sugar and melted butter until well combined. Add the dark corn syrup (or golden syrup), beaten eggs, and bourbon, mixing until smooth.
- Add the pecans: Gently fold the pecan halves into the mixture, ensuring they are evenly coated.
- Prepare the pie shell: Pour the filling into the unbaked pie shell, spreading it out evenly. Place the pie on a heavy-duty cookie sheet to catch any drips while baking.
- Bake initially: Bake in the preheated oven for 10 minutes at 190°C / 375°F.
- Adjust the temperature and finish baking: Lower the oven temperature to 175°C / 350°F and continue baking for another 25 minutes, or until the filling is set and slightly firm to the touch.
- Cool before serving: Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. This helps the filling set properly.
Recipe Tips:
- Use Room-Temperature Eggs: Beat eggs that are at room temperature for a smoother filling and better consistency. Cold eggs can make the mixture lumpy.
- Toast the Pecans: Lightly toasting the pecan halves before adding them to the filling enhances their flavor and adds a deeper nutty crunch.
- Don’t Overbake: Keep an eye on the pie after reducing the oven temperature. Overbaking can cause the filling to crack. The center should jiggle slightly when done.
- Protect the Crust: To prevent the edges of the crust from burning, cover them with aluminum foil or a pie crust shield after the first 10 minutes of baking.
- Cool Completely Before Serving: Allow the pie to cool on a wire rack for at least an hour. This helps the filling set properly and makes slicing much easier.
How To Store Leftovers?
- Refrigerate: First, let the leftover bourbon pecan pie cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days.
- Freeze: Allow the pie to cool fully before wrapping it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months.
Nutrition Facts
- Calories: 983 kcal
- Total Fat: 77.5 g
- Saturated Fat: 19.5 g
- Cholesterol: 108 mg
- Sodium: 213 mg
- Potassium: 417 mg
- Total Carbohydrate: 70.2 g
- Dietary Fiber: 7.5 g
- Sugars: 44.1 g
- Protein: 13.5 g
Check out More Recipes:
Paula Deen Bourbon Pecan Pie
Description
This delicious bourbon pecan pie, inspired by Paula Deen, is the ultimate dessert for any occasion! With its rich, buttery filling and nutty crunch, it’s a quick and easy treat that uses simple, pantry-friendly ingredients. The hint of bourbon adds a special twist, making this classic pie truly unforgettable. Perfect for holiday feasts or cozy family dinners!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 190°C / 375°F.
- Mix the wet ingredients: In a medium bowl, stir together the sugar and melted butter until well combined. Add the dark corn syrup (or golden syrup), beaten eggs, and bourbon, mixing until smooth.
- Add the pecans: Gently fold the pecan halves into the mixture, ensuring they are evenly coated.
- Prepare the pie shell: Pour the filling into the unbaked pie shell, spreading it out evenly. Place the pie on a heavy-duty cookie sheet to catch any drips while baking.
- Bake initially: Bake in the preheated oven for 10 minutes at 190°C / 375°F.
- Adjust the temperature and finish baking: Lower the oven temperature to 175°C / 350°F and continue baking for another 25 minutes, or until the filling is set and slightly firm to the touch.
- Cool before serving: Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. This helps the filling set properly.
Notes
- Use Room-Temperature Eggs: Beat eggs that are at room temperature for a smoother filling and better consistency. Cold eggs can make the mixture lumpy.
- Toast the Pecans: Lightly toasting the pecan halves before adding them to the filling enhances their flavor and adds a deeper nutty crunch.
- Don’t Overbake: Keep an eye on the pie after reducing the oven temperature. Overbaking can cause the filling to crack. The center should jiggle slightly when done.
- Protect the Crust: To prevent the edges of the crust from burning, cover them with aluminum foil or a pie crust shield after the first 10 minutes of baking.
- Cool Completely Before Serving: Allow the pie to cool on a wire rack for at least an hour. This helps the filling set properly and makes slicing much easier.
Paula Deen Bourbon Pecan Pie
