Decadent, rich and flavorful nutty pecan pie with a delightful accent of bourbon and caramel! Serve with vanilla bean ice cream and a warm cup of coffee!
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We recently went to Madison, WI after going to visit with my 100 year old grandma. Now that we don’t live 1,000 miles away from family, we are able to make quick little day trips to visit those we love.
She recently moved out of her house due to some health issues and memory loss. She has always been as sharp as a tack until so recently, unfortunately that’s what age can do to you. Before becoming a stay at home mom, I worked as a Recreational Therapist with long-term care residents (specifically Alzheimer’s and Dementia patients). I literally loved every day of it. Old people and I go together like PB&J! I just love them.
My grandma remembered my kids, which was very heartwarming, especially because they are newer “memories”. But of course she slipped some during our visit, but my RT skills kicked in immediately and we had such a great visit keeping busy, talking about older memories and eating sweets…one of her favorite things to do! (I definitely inherited it!) *It’s her recipe I use for our Gingerbread Cookies!
After our visit, we headed into the downtown of Madison and enjoyed the free Madison Zoo, checked out the Capitol Building and then ate at an amazing restaurant called Graze followed by coffee at Colectivo. There I enjoyed the most amazingly delicious beet walnut burger and hickory-nut bourbon caramel pie.
The hickory-nut bourbon caramel pie was so good that I decided I wanted to make it 2 days later for Easter. While I didn’t have the exact recipe, I found a recipe for bourbon pecan pie on another blog and then aded in caramel sauce – which made it divine!
I honestly hadn’t intended to make 2 pies, but the pre-made pie crusts my hubby bought were rather shallow and I had enough pie filling for two! It actually worked out fantastic because we delivered one of the pies to elderly neighbors across the street who were celebrating Easter with their family!
I actually liked the pie on the thinner side rather than super thick because it allowed for it to cook faster but also make the inside not too gooey…do you know what I mean? Ever have a pie not be fully cooked in the middle? I’m not really a fan.
We served ours with a scoop of vanilla bean ice cream and it was simply perfect! The crisp crust, the chewy pecans and caramel and the cool, rich ice cream honestly made for the perfect pie!
Bourbon Caramel Pecan Pie
- 3 eggs
- 1 c light corn syrup
- 1 c sugar
- 2 tbs butter melted and slightly cooled
- 1 tsp vanilla extract
- 2 tbs bourbon whiskey
- 1 1/2 c coarsley chopped pecans
- 1/4 c caramel sauce
- 2 prepared pie crust, unbaked (1 for each pie)
- Preheat oven to 350°F.Line a 9″ pie dish with the prepared pie crust and place the pie dish in the freezer while preparing the filling.Lightly whisk eggs in a medium sized mixing bowl. Using a spoon, mix in corn syrup, sugar, butter, vanilla, and bourbon and mix until well combined. Stir in pecans. Remove pie dish from the freezer and pour filling into the prepared pie crust. Drizzle on caramel sauce.Bake on center rack of oven for 60 to 65 minutes until center seems set. Allow to cool before serving.Serve with vanilla ice cream.
My whole family enjoyed this pie, even the kids! We all gained a healthful amount of weight from it! lol
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