Bourbon Pecan Pie

Pecan pies are a staple on holiday tables throughout the South and everyone seems to have their own slight variations on the perfect pecan pie recipes. In this recipe we substitute the traditional white sugar and light corn syrup with brown sugar and cane syrup for a little extra Louisiana flair.

Here’s what you’ll need:

1 cup chopped pecans
1/4 pound butter
3 eggs
1 cup brown sugar
3/4 cup Louisiana cane syrup
1/4 cup honey
2 tbsps pure vanilla extract
pinch of nutmeg
pinch of cinnamon
1 ounce bourbon
1 (9-inch) uncooked pie shell

Let’s get Stirrin’ It Up:

Preheat oven to 425 degrees F. In a saute pan, melt butter over medium-high heat until slightly browned around edges, creating a nutty flavor. Cool butter slightly and pour into a mixing bowl. One ingredient at a time, add eggs, brown sugar, cane syrup, honey and vanilla, blending well after each addition. Add all remaining ingredients except pecans. Whisk until completely smooth. Gently fold in pecans. Pour mixture into pie shell. Bake 10 minutes then reduce temperature to 385 degrees F. Bake 35 additional minutes. Remove and allow to cool thoroughly before slicing. It is best to make the pie 1 day prior to serving and refrigerate it overnight to ensure a solid set.

Recipe Courtesy: Stirrin’ It Up and Chef John Folse

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