Bourbon Caramel Pecan Pie
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!
Equipment
Ingredients
- 3 eggs
- 1 c light corn syrup
- 1 c white granulated sugar
- 2 tbs butter melted and slightly cooled I use salted cream butter
- 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)
Instructions
Preheat Oven
- Preheat oven to 350°F.
Prepare Pie Crusts
- Begin by lining two 9" pie dishes with the prepared pie crusts and place the pie dishes in the freezer while preparing the filling.
Bourbon Caramel Pecan Pie Filling
- In a medium sized mixing bowl, lightly whisk eggs. Using a wooden spoon, mix in the corn syrup, white granulated sugar, melted butter, vanilla extract, and bourbon and mix until well combined. The batter will be thick and heavy.
- Stir the chopped pecans into the mixing bowl with the wet ingredients.
- Remove pie dish from the freezer and pour filling into the prepared pie crust. Drizzle the caramel sauce generously over the pecan filling.
Bake, Cool and Serve
- Place the pies on the center rack of the oven and bake for 60 to 65 minutes. To check the doneness of the pie, insert a toothpick or a thin knife blade into the center of the pie. If the toothpick or knife comes out clean (no runny batter stuck to it), then the pie is cooked and can be removed from the oven.
- Remove pies from the oven and place on a wired cooking rack. Allow the pies to cool before serving. Optional: Top each slice of pecan pie with vanilla bean ice cream.
Nutrition
Calories: 2457kcalCarbohydrates: 340gProtein: 26gFat: 116gSaturated Fat: 28gPolyunsaturated Fat: 23gMonounsaturated Fat: 56gTrans Fat: 0.5gCholesterol: 276mgSodium: 1082mgPotassium: 589mgFiber: 11gSugar: 250gVitamin A: 775IUVitamin C: 1mgCalcium: 162mgIron: 8mg
Tried this recipe?Let us know how it was!