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.
I made this pie for a Christmas party, but fans of spiked desserts can enjoy this all year long.
For a less dense filling, use 2 whole eggs plus 2 egg whites. Total time estimate includes wait/cooling time.
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) OR make your own
2 cups pecans (mixed of crushed and whole)
1/2 cup dark corn syrup
1 tablespoon molasses
3 tablespoons dark brown sugar
2 tablespoons butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 whole egg (see notes)
optional: one ounce dark chocolate for drizzle
If using a homemade crust: roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges.
Blind Bake: Preheat oven to 425°F. Line pastry with parchment along the base and walls of the pie form. Add pie weights on top of parchment paper. Blind bake pastry for 10 to 12 minutes (until edges of pastry are just golden). When done, remove pie weights and parchment. Wait for pastry to completely cool before moving forward.
If using store-bought pastry: Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Chill in freezer for about 15 minutes (until dough is completely firm).
Preheat oven to 350°F.
In a bowl of a stand mixer, stir together all ingredients except for the pecans.
Pour the chopped pecans into the prepared pie crust.
Pour the liquid ingredients over the pecans in the pie crust. Careful not to overfill: there may be excess liquid ingredients that do not fit in the pie crust.
Line the edges of the piecrust with foil to prevent burning.
Bake at 350° for 38 minutes or until center of pie is almost set.
Cool on wire rack.
Optional: Melt 1 - 2 ounces of dark chocolate in the microwave. Use a tablespoon to gently drizzle chocolate over the completely cooled pie.