I LUV Texas and the colorful Texans that inhabit that great state. Like my twin girl friends from Dallas, Mary Jane and Mary Emily, always say, “Now, Lookee here Bobbi Jo…why you wanna make a plain ol’ borin’ pecan pie, when you can have yourself a tasty TEXAS Bourbon Pecan Pie, instead! “ And, I’ve gotta agree! It is one devilishly, dee-lish-us pie for all ya’ll to try! YUM!
Texas Bourbon Pecan Pie
PREP TIME
15 mins
COOK TIME
40 mins
TOTAL TIME
55 mins
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Southern
INGREDIENTS
2 cups pecan halves
3 eggs (beaten)
½ cup granulated sugar
½ cup dark brown sugar
3 tablespoons butter (melted)
½ cup light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
2 ½ tablespoons Wild Turkey Bourbon (I like it 'cause it’s non-GMO)
1 9-inch unbaked deep-dish pie pastry (or 1 refrigerated pie pastry/ or make your own in your 9- inch pie pan)
INSTRUCTIONS
Preheat your oven to 350°. Next, pour yourself a shot of that Wild Turkey. Drink it all down. Now, you’re in the mood to bake this here pie.
Take a baking sheet and spray it lightly with some butter flavored cooking spray.
Spread your 2 cups of pecan halves evenly onto the baking sheet pan.
Place them in your preheated oven for 4-5 minutes until they become aromatic. DO NOT overcook as they will scorch! Remove from the oven and let them cool.
Now, turn your 350° oven up to 375°.
Once your toasted pecans have cooled, take ½ cup of the pecan halves and chop them finely by hand, or just chop them in your food processor and set aside for the bottom of the pie. (Keep separate the other pecan halves (UN-chopped) to arrange on top of the pie before baking.) Then, set aside the chopped halves and the unchopped halves, while we make the filling.
Git yourself a medium-sized mixin’ bowl. Add the sugar, dark brown sugar and melted butter together in the bowl and mix well.
Next, stir in the corn syrup, salt, vanilla, and bourbon. Pour yourself another shot while you’re at it.
Place your unbaked deep-dish pie shell on a baking sheet. Git a fork and prick the bottom and sides of the pie shell to prevent any crust bubbles. Then, flute the edges of the pie crust (or re-flute them to look more homemade if it’s store bought.) If you make your own pie crust, follow the same instructions.
Now, sprinkle the ½ cup of the chopped, toasted pecan pieces evenly, onto the bottom of the forked pie shell.
Then, pour your sugar, bourbon, corn syrup mixture over the chopped pecans in your pie shell. Take your remaining pecan halves and arrange them neatly over the top of the filling.
Bake your pie in the 375° oven for only 10 minutes.
Once the 10 minutes is up, then reduce the heat to 350° and bake at 350° for another 25 minutes. You’ll know it’s done when it barely jiggles in the middle and the pie crust is nicely browned. (Depending on how hot your oven cooks, if you see the crust getting too brown, but it’s not done cookin’, just place some aluminum foil over the top to prevent the crust from further browning, ‘til done.)
Remove from the oven when it’s done and let it cool completely on a wire rack.
This is when you pour yourself another shot of Wild Turkey, as a reward for makin’ the tastiest Texas Bourbon Pecan Pie in town! YUM to all ya’ll !!