Kentucky Bourbon Pie
User Reviews
5
Kentucky Bourbon Pie
Description
This pie starts with a premade 9-inch deep dish crust that is pressed and crimped in a pie plate. The filling combines granulated and dark brown sugars with dark corn syrup and melted unsalted butter, mixed well to create a smooth sweet base. Eggs are beaten with bourbon, vanilla, almond extract, and kosher salt, then blended with the sugar mixture before folding in pecan halves and pieces. The filling is poured into the crust and baked at 325°F for about an hour, adjusting as needed until the center is gently jiggly, indicating a properly set custard with creamy texture.
The bourbon provides a warm, aromatic note that pairs with the caramel-like sugars and toasted pecans, delivering a rich mouthfeel and balanced sweetness. The almond extract adds subtle depth, enhancing the nutty flavor profile.
Best served chilled or at room temperature after cooling completely to allow the filling to set fully, preventing runny slices. This makes it suitable for holiday or special occasion desserts where bourbon flavor and a classic pecan pie texture are sought.
Practical advice includes choosing bourbon you enjoy drinking, as it impacts the final flavor, ensuring thorough cooling before slicing, and storing in the refrigerator covered to maintain the best taste and texture.
Ingredients
- 9 inch pie crust premade, refrigerated
- ½ Cup granulated sugar white
- ½ Cup dark brown sugar
- ⅔ Cup dark corn syrup Karo
- ¼ Cup butter whole sweet cream, unsalted
- 4 egg large
- ¼ Cup bourbon Kentucky
- 1 teaspoon vanilla extract real
- ½ teaspoon almond extract real
- ¼ teaspoon kosher salt
- 1 Cup pecans mix of halves and pieces is good
Instructions
- Preheat the oven to 325
- In a 9 inch deep dish pie plate, press out your pie dough and flute the edges (crimp).
- Place the sugars and corn syrup in a medium size bowl. Melt the butter in the microwave for 1 minute and 10 secs on high and then add it to the dark brown sugar and corn syrup while still hot. Mix very well (it will take a minute or two of mixing).
- In a separate medium size bowl, whisk together the eggs, bourbon, vanilla, almond and salt. Whisk until the eggs are beaten well and everything is mixed well.
- Whisking continuously, mix the sugar mix into the egg mix.
- Gently fold in the pecans
- Pour the mixture into the pie shell.
- bake at 325 for 1 hour (depending on your oven it might take longer or less - start checking at 55 minutes and then bake until the pie is just jiggly in the center.) . In my oven, this is about an hour and 5 minutes. In your oven, it could be 55 minutes or it could be an hour and 15 minutes (or anything in between).
- Remove from the oven and allow to cool on a cooling rack or folded towel until completely cooled and gelled. Place in the refrigerator until time to eat.
Notes
- Use Kentucky bourbons such as Makers Mark, Woodford Reserve, Jim Beam, Wild Turkey, or Jefferson Reserve for proper flavor.
- Choose a bourbon you enjoy drinking; do not use low-quality alcohol in this recipe.
- Allow the pie to cool completely before slicing to avoid filling leakage and maintain clean slices.
- Store the cooled pie covered in the refrigerator to preserve flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1397 kcal
% Daily Value*
| Calories | 1397kcal | 70% |
| Carbohydrates | 159g | 53% |
| Protein | 17g | 34% |
| Fat | 75g | 115% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 97mg | 32% |
| Sodium | 1122mg | 47% |
| Potassium | 330mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 48g | 96% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 82mg | 8% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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