Pecan Pie with Bourbon Creme
Elevate your dessert table with this indulgent Pecan Pie with Bourbon Crème—a rich, nutty classic layered with a touch of Southern charm! This irresistible pie features a buttery, flaky crust filled with a sweet and luscious pecan filling, infused with a hint of bourbon for a warm, smoky kick. Topped with a light and airy bourbon crème made from freshly whipped heavy cream, powdered sugar, and just the right amount of bourbon, this dessert strikes the perfect balance between decadence and elegance. Whether you're hosting a holiday gathering or simply indulging your sweet tooth, this pecan pie is guaranteed to impress. Ready in just over an hour and serving up to eight guests, it’s the ideal centerpiece for cozy family dinners or celebratory feasts. Make every bite unforgettable with this bourbon-inspired twist on a beloved classic!
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Recipe Information
Ingredients
- 1 9-inch Unbaked pie crust
- 2 cups Pecans
- 0.5 cup Unsalted butter
- 1 cup Light corn syrup
- 1 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Bourbon
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Bourbon (for crème)
Instructions
Preheat your oven to 350°F (175°C). Roll out the unbaked pie crust into a 9-inch pie pan and crimp the edges as desired. Set aside.
Spread the pecans evenly over the bottom of the unbaked pie crust.
In a medium saucepan over low heat, melt the unsalted butter. Stir in the light corn syrup, brown sugar, and granulated sugar until the mixture is smooth. Remove from heat and allow to cool slightly.
In a medium bowl, whisk together the eggs, vanilla extract, and bourbon. Slowly pour the cooled butter mixture into the egg mixture, whisking constantly to prevent scrambling.
Pour the filling evenly over the pecans in the pie crust, ensuring they are well coated.
Place the pie on a baking sheet and bake in the preheated oven for 50–55 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, tent the edges with aluminum foil.
While the pie is cooling, prepare the bourbon crème. In a small bowl, whisk together the heavy cream, powdered sugar, and 1 teaspoon of bourbon until soft peaks form. Chill until ready to serve.
Allow the pecan pie to cool completely at room temperature before slicing. Serve each slice with a generous dollop of bourbon crème.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 57.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 177 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
