As long as I’ve been married, I’ve had a bottle of Jim Beam in my pantry. No, marriage has not driven me to drink. It was my mother and father-in-law’s drink of choice. After we lost my husband’s mom, my father-in-law would come every Sunday to join our family for dinner. He’d sit at the kitchen table with his bourbon and water while I worked on dinner. He appreciated a home cooked meal and the boys loved the tradition of Sunday supper with Grandpa. Since I always had a bottle of it on hand, I started to play around with using bourbon in recipes and found it does something really special to pecan pie.
We lost Grandpa a little over a year ago and I will think of him every time I bake this pie. It gives me an excuse to keep a bottle of Jim Beam in the pantry. It just wouldn’t seem right otherwise.
It’s so easy, I didn’t bother with the step by step. I did want you to see it just before going into the oven though, yum!
Take a look here for my super, duper, easy as pie, food processor method Basic Pie Crust.
Be sure to have lots of vanilla ice cream on hand!
Bourbon Pecan Pie
- 3 eggs
- 1 cup light corn syrup
- 1 cup sugar
- 2 tablespoons butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon whiskey
- 2 cups chopped pecans
- 1 prepared pie crust
Preheat oven to 350°F.
Lightly beat eggs with a fork in a medium sized mixing bowl. Using a spoon, mix in corn syrup, sugar, butter, vanilla, and bourbon. Stir in pecans. Pour filling into prepared pie crust.
Bake on center rack of oven for 60 to 65 minutes until center seems set. Allow to cool before serving.
Serve with vanilla ice cream.