The new appreciation for whiskey goes beyond drinking and finds its way into sauces, braises, and especially desserts. Now bourbon and pecan pie fit togther like peanut butter and jelly or Tom Petty and the Heartbreakers. 

Cynthia Ann Briscoe, Birmingham, Alabama
Recipe by Southern Living February 2016

Gallery

Hector Sanchez; Styling: Karin Olsen

Recipe Summary

hands-on:
15 mins
total:
2 hrs 10 mins
Yield:
Makes 6-8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

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  • Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

  • Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

  • Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).