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Clean recipe · cooking.nytimes.com

Bourbon Pecan Pie

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this — using only one or the other will change the pie’s flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Original recipe: cooking.nytimes.com

Yield:
8 servings
Total:
1 hr
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Ingredients

  1. 3 eggs, lightly beaten
  2. 1 cup granulated sugar
  3. ½ cup light corn syrup
  4. ½ cup dark corn syrup
  5. ⅓ cup unsalted butter, melted
  6. 2 tablespoons bourbon
  7. 1 teaspoon vanilla extract
  8. ¼ teaspoon salt
  9. 1 unbaked 9-inch pie shell (see recipe)
  10. 1 ¼ cups coarsely chopped pecans

Instructions

  1. Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
  2. Prick the sides and bottom of the pie shell with a fork at ½-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
  3. Place on a rack to cool slightly.