Drunken Pecan Pie

  4.5 – 20 reviews  • Bourbon
Level: Intermediate
Total: 4 hr
Active: 40 min
Yield: 6 to 8 servings

Ingredients

  1. 1 cup granulated sugar
  2. 1 cup dark corn syrup
  3. 1/3 cup (about 5 tablespoons) salted butter, melted
  4. 1/4 cup bourbon
  5. 3 tablespoons brown sugar
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon kosher salt
  8. 3 whole eggs
  9. Pie Dough, recipe follows
  10. All-purpose flour, for rolling
  11. 1 heaping cup chopped pecans
  12. 1 cup heavy cream
  13. 1/4 cup powdered sugar
  14. 1 tablespoon bourbon
  15. 1 1/2 cups all-purpose flour
  16. 1/2 teaspoon kosher salt
  17. 3/4 cup (1 1/2 sticks) salted butter, cut into pieces
  18. 1 large egg, lightly beaten
  19. Splash bourbon
  20. Splash white vinegar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl.
  3. Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Gently press the dough against the corner of the plate. Go around the pie plate, pinching and tucking the dough to make a clean edge.
  4. Pour the pecans in the bottom of the unbaked pie shell. Pour the filling over the top. Lightly cover the crust with foil so it does not burn.
  5. Bake for 50 minutes. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. Allow to cool for 2 hours or up to overnight.
  6. Before serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form.
  7. Slice the pie into wedges and top with the whipped cream.
  8. Combine the flour and salt in a bowl. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Add the egg, 1/4 cup cold water, bourbon and vinegar. Stir until just combined. Chill until needed.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 806
Total Fat 48 g
Saturated Fat 24 g
Carbohydrates 86 g
Dietary Fiber 2 g
Sugar 65 g
Protein 8 g
Cholesterol 190 mg
Sodium 479 mg

Reviews

Lisa Johnson
I’ve made this twice, 2nd time using a slightly larger (9 1/2 inch) pie plate and slightly heaping cup of pecans. Same issue- Filling overflows, goes underneath crust, making it difficult to cut and serve. Too bad, as the flavor is really good.
Dale Smith
It’s such a decadent pie. I’ve always loved TPW’s pecan pie recipe but this bourbon pecan pie is to die for . It’s over the top delicious and the warmth of the bourbon paired with the sweetness of the filling and the toasted nuttiness of the pecans make for a perfect pairing. I’m so glad it was posted but I’m most glad I found it!
Monica Nixon
This was amazing!  Not too sweet and not too much bourbon
Denise Phelps
Made this for Thanksgiving. It was a big hit. For Christmas was requested to make 2 pies.
Courtney Anderson
Best pecan pie I have ever tasted! Love it!
Frances Williams
Very good recipe. I used my own crust and put more pecans than the recipe says.  (we like a lot of pecans). Not too sweet and the bourbon was just right.  It was a big hit.
Sarah Anderson
Can’t wait to try this, love all your recipes!! Shows too
Jacob Cooper
I’ve never tasted something so delicious!! It was a huge hit at Thanksgiving.
Morgan Jennings
Supper easy to make. I cheated and used store bought dough. Very yummy and rich. Although I should have cooked it a little longer. I learned for next time.
Jessica Carson
Made this for Thanksgiving and it was a hit with all the adults. The flavor of the bourbon was perfect! The splash of bourbon in the whipped cream perfectly complemented the pie so don’t skip this part. Absolutely loved this and will definitely make again.

 

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