Bourbon Pecan Pie

December 21, 2012

bourbon pecan pie

This pecan pie is crunchy on top, melty in the middle—mostly because of the maple syrup—and boozy with bourbon. I tweaked my Dad’s recipe, which has always been a Picard family favourite. For the ultimate dessert experience, serve this pie with a spoonful of vanilla ice cream or whipped cream.

Enjoy!

bourbon pecan pie

To make your own pie dough, see here.

Ingredients

• 1 pie dough in a 9″ pan, pre-cooked for 10 minutes.
• 1 cup maple syrup
• 1 cup brown sugar
• 1 shot bourbon
• 3 eggs
• 1 teaspoon vanilla
• 1 1/2 cups pecans

Pre-heat oven to 350°F.
In a bowl, mix all ingredients but the pecans.
Add 1 cup of pecans, lightly crushed.
Pour over the pre-cooked pie dough and top with the remaining pecans.
Bake for about 45 minutes, until the center is no longer wobbly.

bourbon pecan pie

Share on FacebookPin on PinterestTweet about this on TwitterEmail this to someone