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Pecan Bourbon Pie.

  • Author: Heirloomed Collection


This pecan pie with a hint of bourbon makes the perfect holiday dessert.


  • 3/4 cup of granulated sugar
  • 1/4 cup of dark brown sugar
  • 3/4 cup of dark corn syrup
  • 1/2 tsp kosher salt
  • 3 large eggs
  • 1 tsp vanilla
  • 1 Tbsp bourbon
  • 2 Tbsp melted butter
  • 1 1/2 cups shelled + cleaned pecans
  • 1/2 cup of pecan halves, reserved for the top layer


  1. Combine sugars, corn syrup, salt, eggs and vanilla, beat on low speed to mix. Add bourbon and melted butter, then stir in pecans by hand. Pour into unbaked 9″ pie shell (choose your favorite pie crust recipe here). Use the remaining pecan halves to lay across the top of the pie filling to make a beautiful design.
  2. Bake at 350 degrees for 1 hour, or until you can insert a toothpick and your filling does not coat the toothpick. Allow your pie to rest for at least 2 hours before serving for the ideal consistency.