Elizabeth’s Double-Nut Bourbon Pecan Pie is simply delicious and the best comfort dessert you can find! She says “Make it for Thanksgiving and all year long! This classic pecan pie is made better with the addition of both chopped and whole pecans and a splash of both vanilla and Bourbon. Serve with Whiskey spiked whipped cream for a double treat!“
Ingredients
- 1 cup whole pecans
- 1 cup chopped pecans
- 4 tablespoons butter, melted
- 1 cup granulated white sugar
- 1 cup dark corn syrup
- ½ cup light corn syrup
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons of best quality Bourbon
Instructions
Fill the All-American Dessert Dish with your favorite pie crust and pre-bake the shell at 400 ˚F with beans or pie weights. Let cool before filling with pie mixture. Reduce heat to 350 ˚F. Put chopped nuts into the bottom of the pre-baked pie shell and set aside. Combine melted butter, granulated sugar, both corn syrups, eggs, vanilla and Bourbon. Pour this mixture on top of chopped nuts. Place a decorative row of whole pecans on the top. Bake about 50-60 minutes on the center rack of the oven or until cooked through. Cool for a minimum of three hours. The double-nut bourbon pecan pie is best made the day before.
Serves 6-8
