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

FAQs

What is the best bourbon for pecan pie? ›

For the classiest pecan pie ever, spike your dessert with Elijah Craig's small batch, overproof bourbon. You'll get a pie packed with butterscotch, honey and apple flavor. Be careful how much bourbon you add to your pie though. The alcohol content in this spirit is so high that baking won't reduce the proof by much.

Maker's Mark

Maker's Mark is suitable for baking when the bourbon flavor should be more subtle. Tasting notes on this bourbon include a spice-forward flavor profile with cinnamon, clove, nutmeg, and ginger. Vanilla and caramel are also evident, but each flavor blends with no real standout or dominating flavor.

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

Pretty much anything, but water, coca-cola, soda water, ginger ale, coffee, angostura bitters, cherry, and anything that complements the taste of bourbons like caramel, vanilla, oak, toasted rye, oatmeal, cornbread, cinnamon, and chocolate.

The process is much like that of starting a sourdough bread. The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water.

Generally the smoother, sweeter bourbons, such as Woodford Reserve, are a better choice for baking. But whatever you choose, be sure it's a good-quality brand with lots of flavor. If it's not something you'd want to drink, you probably won't want to eat it, either.

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.

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.

Eggs: Eggs bind the ingredients and hold the filling together. Corn Syrup: Sweetens, holds the filling together, and helps prevent crystallization while the pie bakes.

What can go wrong with pecan pie? ›

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.

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

BBQ fans who enjoy deep sweet-and-spicy sauces are sure to enjoy Nine Banded's straight bourbon. It's made from 87% corn, so there's quite a bit of sweetness to it (the manufacturer notes dessert-forward flavors like brown sugar and butterscotch), but also contains 11% rye for a hint of spices like cinnamon and clove.