Best Easy Bourbon Pecan Pie Recipe - Crazy for Crust (2024)

FAQs

What bourbon is best for pie? ›

Pecan pie is a great place to utilize Maker's Mark, as are Blondies. Also consider adding it to any chocolate baked dessert with hints of ginger or clove. Although older vintages of Maker's Mark are solid sipping whiskies, the immature nature of the regular bottle is perfect for baking.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

A hard pecan pie means it was cooked too long.

Think of this popular dessert, which is also known as Kentucky Derby Pie, as pecan pie made even more decadent by the additions of sweet chocolate chips and a kick of Kentucky bourbon. Just like pecan pie, it has a sticky-sweet filling and a satisfyingly crunchy top made of pecans and caramelized sugar.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Corn Syrup: Dark corn syrup adds texture, volume, and deep flavor. For a lighter flavor, use light corn syrup. Butter: Butter gives this pie richness and a delicious depth of flavor. Cornstarch and water: Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling.

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

If runny pecan pie fillings are a chronic problem, check your oven temperature. It may be running too cool and not be sufficiently hot for the custard magic to take place.

Vanilla extract and apple cider vinegar have often been used to mimic the taste of bourbon in recipes, but you can clearly tell when they are used as substitutes.

Can you use bourbon instead of vodka in pie crust? ›

Other Possible Liquors

The amount of liquor is so small that it doesn't affect the flavor of your finished pie, either. “If you have bourbon at home you can go ahead and use it.

In every bar and distillery the term “on the rocks” means served with ice. So if you want to enjoy your whiskey with ice, “on the rocks” is the way to go.

The sweet and caramel flavors are what make it great in baked goods. Finecooking.com says bourbon pairs particularly well with brown sugar, pecans, vanilla, chocolate, mint, apples, pears, peaches, ham and pork. It's great in sauces, marinades, brines, glazes, cakes, pies, truffles and cookies.

Whiskey is great for sipping on or using to make co*cktails — but it can also be great for cooking.