Bourbon pecan pie may sound like it’s a dessert for Thanksgiving, but you can make it year round! This pie includes a delicious, homemade pie crust and a filling that’s to die for!
Every now and then I experience a bout of writer’s block when it comes to writing a post for the blog. I sit down at my computer to type a post and literally no words come to mind. I try to think of a way to describe a recipe to no avail. The blank screen and cursor taunt me. Sometimes, I’ll even attempt to write a post multiple times and then erase the whole thing once the draft is finished. A little dramatic? Maybe.
Does this ever happen to y’all or am I the only one?
When it came to writing about this bourbon pecan pie, I had no ideas. And it’s a super good bourbon pecan pie! It deserves all the fantastic, descriptive words. But no words came to mind. In order to conquer my writer’s block, I decided to write about my writer’s block. Very meta of me.
Because this is a food blog, I feel like I need to write a little bit about the recipe. I’ve gotten another fabulous opportunity to partner with Wayfair to bring you this lovely bourbon pecan pie. I only slightly adapted a recipe from Smitten Kitchen. It’s perfect for fall and even better for Thanksgiving, which is right around the corner!
Instead of using golden syrup or cane syrup, this bourbon pecan pie is naturally sweetened with honey and molasses. Additionally, I opted for whole pecans instead of chopped pecans.We’re smack dab in the middle of pecan season and they’re just asking to be used in a pecan pie. The homemade pie crust and bourbon really take this pie to the next level.
What is your favorite type of pie to make during Thanksgiving season? Make sure to check out some of Wayfair’s amazing bakeware products when you plan out your dessert menu!
Bourbon Pecan Pie
For the crust:
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 stick cold unsalted butter cut into cubes
- 1/4 cup plus 1 tablespoon cold water
For the filling:
- 6 tablespoons unsalted butter
- 1 cup packed dark brown sugar
- 1/2 cup honey
- 1/2 cup molasses
- 1 pinch salt
- 2 cups whole pecans toasted
- 1 teaspoon apple cider vinegar
- 1 tablespoon bourbon
- 2 teaspoons vanilla extract
- 3 large eggs
Begin by making the dough. In the bowl of a food processor, add flour, salt and sugar. Pulse to combine. Add in the butter and pulse the mixture until it resembles a meal. Pour the mixture into a large bowl and add the 1/4 cup of cold water. Combine with your hands or a rubber spatula. If necessary, add the additional tablespoon of cold water.
Once the dough forms a small ball, wrap it in plastic wrap and refridgerate for at least an hour. Once the dough has chilled, roll it out into a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the dough around the rim as necessary. Place the crust in the freezer for 20 minutes.
Meanwhile, preheat your oven to 400 degrees. Once the crust is frozen, line with plastic wrap or foil and fill with pie weights. Bake on a baking sheet for 20 minutes. Remove the crust from the oven and allow to cool before adding the filling.
Reduce the temperature of the oven to 350 degrees. In a small saucepan, combine butter, brown sugar, honey, molasses and salt. Bring the mixture to a simmer and cook for two minutes, stirring the whole time.
Remove the mixture from the heat and pour it in to a separate bowl to allow to cool slightly. Add in the pecans, apple cider vinegar, bourbon and vanilla.
Let the mixture cool for about 10 minutes before adding in the eggs one at a time. Stir the mix after each egg is added and then pour the mix into the pie crust.
Bake for 45 minutes until the edges of the pie are set but the center is still slightly jiggly.
Slightly adapted from Smitten Kitchen