The Pioneer Woman Tasty Kitchen
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Deep South Pecan Pie

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

This pie is a Southern tradition during the holiday season. It seems every family has their own variation of the recipe. This is the way we make it at our house, with a touch of bourbon.

Ingredients

  • 1 whole 9 Inch Unbaked Pie Crust (I Used My No Roll Pie Crust Recipe)
  • 1 cup Granulated Sugar
  • 1-½ Tablespoon All-purpose Flour
  • ¼ teaspoons Salt
  • ¾ cups Corn Syrup (light Or Dark)
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Bourbon Whiskey
  • ½ cups Butter, Melted
  • 4 whole Eggs, Lightly Beaten
  • 2 cups Pecans, Roughly Chopped

Preparation

Preheat oven to 350 degrees (F). Put your pie crust into your pie pan and partially bake the empty pie crust for 5 minutes.

In a large mixing bowl, whisk together the sugar, flour and salt. Mix in the cane syrup, vanilla extract, bourbon and melted butter. Add the beaten eggs and whisk until well blended. Fold in chopped pecans and pour the filling into the crust.

Bake for 45 minutes.

I always check the pie after it has baked 30 minutes to see if the crust is getting too brown. If so, cover the edges with a pie shield or aluminum foil.

The pie will be a little loose in the center when you take it from the oven, but it will set up as it cools. Do not overbake!

One Comment

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Kimby on 3.1.2011

I’ve had a hankering for this pie ever since your recipe came to my attention. Got company comin’ this weekend — they will thank you for it. (Me, too!)

4 Reviews

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terrilw on 12.2.2014

Loved it!

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Mary on 3.3.2013

I’m not much of a bourban fan but this tasted great. Probably the best pecan pie recipe I’ve made.

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euphqueen1 on 11.25.2011

This pie is amazing. It tastes like the traditional pecan pie recipe from the pecan package, but the texture is so much better: creamy and almost fluffy as opposed to sticky and cloying. You can taste the booze but it doesn’t overshadow the pie. This is the only pecan pie recipe I ever want to make again.

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Kimby on 4.3.2011

This is definitely a five-mitt pie!

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