Want to Get a Little Buzzed: I've Got the Pie for You

You will only get buzzed from this pie if you are like me and very rarely drink alcohol. Bourbon pecan pie definitely has a pop of liquor taste in each bite, but it's not overwhelming. In fact, you are aware of it, but it blends so well with all the other flavors it feels natural. It creates a perfect balance of sweetness, liquoryness and the slight savoryness of the butter crust. I loved this pie and in terms of pie preparation, I think this is pretty easy to make. You can add a dollop of whipped cream to the top or serve it with a scoop of vanilla ice cream.

Let's take a closer look inside this bourbon pecan pie with a butter crust

Let's take a look inside this gorgeous bourbon pecan pie

A really close look at the top of this incredible bourbon pecan pie with butter crust

Toasty, crunchy pecans just begging for some whipped cream

Breakdown of Steps for Bourbon Pecan Pie

use a pastry cutter or y our hands to miss the butter and flour to form the dough — *Start mixing the dough for the crust*

wrap the dough in plastic and chill in freezer before rolling out — *Wrap in plastic and chill in freezer*

add all pie filling ingredients to a bowl - except the pecans — *Add filling ingredients to a bowl*

mix with a spoon, whisk or hand blender — *Mix with a whisk, spoon or hand blender*

roll the dough up and down and side to side until it forms a circle — *Roll out the dough*

Roll out your dough until it looks like it will fit in your pie plate — *Yup! Looks like it will fit*

fork the edges of the pie — *Fork the edges*

pour the pie filling over the pecans — *Add pecans, pour filling over top*

brush a little egg wash on the crust before baking — *Brush with egg wash*

protect your pie crust from becoming overcooked with a pie rust shield. if you don't have one aluminum foil works too — *Protect the crust with a shield like this or DIY with aluminum foil - either works great!*

just a little slice of heaven on a plate with this bourbon pecan pie topped with whipped cream. The whole pie is in the background and a bag of pecan on the table

A fantastic pie option for the holiday season

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With the holiday season heading into full swing, you have some important choices to make about what you'll be preparing for your loved ones. I hope you will enjoy this bourbon pecan pie and if you're not into pecans, you should definitely check out my Apple Pie with Butter Crust. This is another great dessert option for the holiday season.

Try to take some time to slow down this holiday season. Share delicious home cooked meals with your loved ones. Put the devices down and share your stories and your laughter. Sitting around a table with your friends and family has never been a more important part of the human experience.

Are You Still Trying to Figure Out What to Cook? I Gotcha Covered!

Bourbon Pecan Pie

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Author: Stacey
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6-8 servings 1x

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Description

If you’re looking for a sweet treat with a kick, this is the bourbon pecan pie of your dreams. It’s sweet, buttery and liquory.

Instructions

Start with the crust. Add the dry ingredients to a large mixing bowl (flour, sugar and salt). Mix with a fork or whisk to combine.
Cut your cold butter into cubes and add to the flour bowl. Using a pastry cutter or your hands mix the butter and flour together for a few minutes until the butter breaks down a bit and the mixture becomes slightly crumbly. My video show this well.
Once the mixture is crumbly, add a couple tablespoons of ice-cold water. I usually put a little water in my measuring cup and add a few ice cubes to get it cold. Mix again and the dough should now be holding together nicely and you can shape it into a ball. If you need more water, only add a splash at a time.
Once your dough ball is formed, wrap it in plastic and put in freezer for about 10-15 minutes before rolling it out.
The pie filling: Add all the filling ingredients to a large mixing bowl, EXCEPT the pecans – leave those aside. For the butter, I melted it in the microwave and let it cool a couple minutes first.
Once all the ingredients are in the bowl, give it a real good mix. You can do this with a whisk, wooden spoon or hand mixer – it’s up to you. Mix until well blended.
Pull out your dough ball from the freezer. Roll the dough out onto the plastic wrap so you can flip it into the pie plate when you’re done. Use a little flour on your roller or on the dough itself if needed so it doesn’t stick. Roll it out until it looks like it will fit in your pie plate. Roll up and down and side to side until it’s rolled out into a circle. You can eyeball it by putting the pie plate over the dough to see if it’s big enough.
Flip the dough into your pie plate then gently peel the plastic wrap away (my video shows this well).
Press down gently to make sure the dough is level with the bottom of the pie plate. Fold the sides of the dough over to make the crust. If there is excess dough on once side, pull it off and add it somewhere else it’s needed.
Once you’ve smoothed the dough, take a fork and make crease marks around the entire crust. A butter crust does not hold a fluted edge well so I wouldn’t recommend that.
Add the pecans to the pie plate. Then take your filling mixture and pour it over the pecans. If you let the filling sit out and it looks funky – don’t worry. Just give it a good whisk to smooth it out again and THEN pour it over the pecans.
Beat one egg with a splash of water. Using a pastry brush, brush the egg all around the crust.
Use a plastic pie crust protector or wrap a little foil over the pie edges so the crust doesn’t over cook. I used a pie protector in my video, but I used foil for years so I know it works well.
Bake the pie in a preheated oven at 350 degrees for 50 minutes to one hour.
Once the pie is out of the oven you should let it set (on the counter) for about two hours before cutting into it. If it's for the next day, let it sit out and then move it to the refrigerator.