I first made this pie for a Christmas party. But fans of pecans, pie — and bourbon! — will enjoy this recipe any time of the year. For a little something special, melt a bit of chocolate and lightly drizzle it over the completed, cool pie.

A note about this recipe: My family likes their pecan pie dense, so I’ve only used one egg. For a lighter, slightly fluffier filling, use 2 whole eggs plus 2 egg whites.

Want to make your own pie crust? See my notes for Perfect Pastry.


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