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Bourbon Pecan Pie with Pecan Crust
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Prep Time:
30 minutes
Total Time:
4 hours
Elevate any day with a bourbon-spiked pecan pie, topped with brown sugar vanilla whipped cream and a pecan-dusted crust.
Ingredients:
  • 1/3 cup finely chopped pecans
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3 eggs
  • 3/4 cup packed brown sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 cup dark corn syrup
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons bourbon
  • 1 1/2 cups pecan halves
  • 3/4 cup whipping cream
  • 2 tablespoons packed brown sugar
  • 1 teaspoon vanilla
Instructions:
  • Preheat your oven to 325°F. Combine 1/3 cup of chopped pecans and 2 tablespoons of flour in the bottom of an ungreased 9-inch glass pie plate. Place the pie crust over the pecan mixture in the pie plate following the instructions on the box for making a One-Crust Filled Pie.
  • In a large bowl, gently beat the eggs with a hand beater or wire whisk. Mix in 3/4 cup brown sugar, 3 tablespoons flour, corn syrup, butter, and bourbon until the mixture is smooth. Add pecan halves and pour the filling into the pie crust.
  • Bake uncovered for 15 minutes. Then cover the top of the crust with foil to prevent excessive browning. Continue baking for 40 to 45 minutes until the filling is set, the center of the pie is puffed, and golden brown. Let it cool completely on a cooling rack for about 2 hours and 30 minutes.
  • In a cool bowl, whip topping ingredients with an electric mixer until soft peaks form. Serve pie with a dollop of whipped cream on top.

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