Holiday Pecan Pie
Sweet, crunchy and gooey with the warm holiday flavors of caramelized brown sugar, nutmeg, vanilla and bourbon. Perfect for any holiday occasion.
Servings: 1 Pie
Calories:
Equipment
- 8 - 9 in Shallow Pie Pan
Ingredients
- 2 cups Whole Pecans you can also use chopped
- 6 TBSP Butter
- ½ cup Sugar
- ½ cup Brown Sugar - packed
- ½ cup Light Corn Syrup
- ½ cup Pure Maple Syrup
- 2 tsp Vanilla
- 1 tsp Nutmeg
- 2 tsp Bourbon (optional)
- 2 Eggs
Instructions
- Preheat your oven to 350F.
- Place your pie crust in the pie pan, poke a few fork holes in the bottom of the crust. Line the crust with a sheet of parchment paper, add in your baking weights and blind bake for 25 minutes. See blog post for additional guidance on blind baking.
- Remove the baking weights and bake for another 10 minutes.
- Preheat your oven to 325F.
- In a sauce pan, over medium low heat, melt together the butter, sugars, corn syrup, maple syrup. Whisk and heat over medium low heat until the butter is melted, the sugars are fully dissolved and the mixture is evenly combined. Off the heat, add in your vanilla and bourbon (optional)Set aside and let it cool slightly (about 10 minutes).
- Once the butter and sugar mixture is cooled slightly, it still needs to be warm, add in the eggs and quickly whisk them into the mixture until fully incorporated.
- Add your pecans to the bottom of the blind baked crust.
- Pour the melted butter and sugar mixture overtop of the pecans.
- Bake at 325F for 40-50 minutes. It should still have a slight jiggle at the end of baking. If you tap the pie pan it should have the consistency of completely set cold jello.
- Cool on a cooling rack and place it in the refrigerator until you're ready to serve.
