Bourbon Pecan Pie

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It was good, not great, I guess I like the sweeter pecan pies, the spice didn't bother me at all. Though I thought I did taste a hint of the alcohol at backend after swallowing the cut of sliced pie. Anyone else who tried it, loved it though. I really did like the crust, excellent flavor in that. I would have used the 3" tall 9" tart pan but that was being reserved from AB's Super Apple Pie but I still used a 1 1/4" tall 9" tart pan. I didn't freeze it but everything still held together. Spice Pecans were are a hit with me and everyone else. I plan on making Spiced Pecans and hand them out at work for people to enjoy.

Benefit of tart pans is the removable bottom, so it's easier to cut into the pie.

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Fantastic recipe. It wasn't overpoweringly sweet, and the texture kept it interesting. It is a bit spicy, so if you don't like heat, tone down the spices. Also, make sure your food processor is large for the pecans. Otherwise, split the pecans into 2-3 batches when chopping them. I had never made a pecan before, but got raves from two midwestern men who love the more traditional kind of pecan pie.

Side note - I used a 9" pyrex pie pan and had no issues. I did make the crust shorter than the sides of the pan, though, so that the pie didn't look so thin. I used the extra crust dough to make little cutouts to put on the top of the pie.

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The spiced pecans are the BEST! Everyone loved them. Thank goodness the recipe does not require the entire pound. (They go great with beer!

The ONLY complaint I heard was there is not enough filling. It was perfect for me since I'm not a fan of the overtly sweet and dense pecan pies. The golden syrup made it kind of airy. (We found it at Fresh Market and World Market. Going to try doubling the filling next time.

I did use a regular 9" pie pan and maybe that is why the filling was not as thick? Didn't see the episode so I'm not sure why he recommends the tart pan. I used the thermometer to guide my cooking time.

If you are attached to the type of pecan pies from the frozen food section, you probably won't like this one. But to miss out on those spiced pecans and that amazing crust would be a terrible shame.

P.S. - All the alcohol cooks out in the baking process.

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THIS is pecan pie! I'm usually impartial to the dessert, but this is the way it should be.

- The golden syrup was the star here. Awesome 'roasty toasty' flavor. "Tastes like caramel," my wife said.

- Lyle's Golden Syrup comes in 11 oz bottles. This recipe calls for 6, leaving only 5. I want to make this again, so we used 5.5 golden and added 1 Tbsp maple syrup, leaving 5.5 more for next time.

- Pecans in the pie were a great touch. As AB teaches, always aim to add more flavor.

- We don't consume any alcohol, so we placed all bourbon with water. Worked great.

- Loved the spiced pecans. Especially the leftovers. Spices with brown sugar taste great.

Pie was wiped out. Will make again!

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Watch out for the cumin! I like cumin dont get me wrong, but I did not like the flavor at ALL in the pie, kinda ruined it for me. Next time I will leave out the cumin and the pie should be amazing.
I followed the directions precisely and had no problems constructing the pie. The pecans processed to a fine crumb with ease, the cayenne was hardly even detectable in the finished pie. The pie held together great and the filling was so good! Just that pungent 1/2 tsp of cumin... bleh!
-By personalizing the spices can this recipe yeild one of the best pecan pies you've ever had? yes.
-Will I make it again? yes.

Btw I did not use a tart pan. I used a regular 9" pie pan and did not consider cooking time changes. At the end of 30 min cook time my thermapen read 202 degrees F, almost perfect. The pie came out exactly as I hoped. I froze the pie as AB did on the show and cut it upside down with an electric knife; it held together just like in the episode.

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This sounds like a winner. I did not make it for thanksgiving, but have it on the list for xmass. Found "Golden Syrup" at Publix for $4.29 in their international english section. Up in the air about buying another size tart pan. Have only read one review with a reg pie pan. IF ANYONE HAS BAKED THIS IN A DIFFERENT PAN---PLEASE COMMENT ON SIZE AND ANY TIME DIFFERENCE. This is not a cheap pie to make and I would like not to have to buy the pan. Thanks foodies :-"

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Great recipe. For years I have used the new Joy of Cooking pecan pie recipe and modified it to make a chocolate version plus dark rum. That is still a great pecan pie. I tried this one last year and just made it again this year. Its really a great pie. Its really easy to make. I did pause on the measurements, forgetting if it were volume or weight. I watched the video and the sugar in the video is half cup. I weighed half a cup of sugar and it weighs about 3 1/2 oz. Using the "oz" measurements as weight, it works. One change I made is to cover the entire pie with whole pecans instead of just the border. I found it nicer looking. Also, I had to review the video to see that the sides of the crust do not need to be all the way up the side of the tart pan. A final note... this year I found the Lyle's Golden Syrup in a convenient plastic squeeze bottle which was sooooo much easier and neater than the can.

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Only problem with this pie is that its so good, you'll be asked to make it and spiced pecans each year. For the spiced pecans, I switched in all spice for the cumin, used half the cayenne, and used freshly grated orange peel.

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I am back for this recipe again this year! After hunting down the golden syrup last year (hint - Cost Plus World Market!, this year's pie will not only be the BEST PECAN PIE EVER, but also easy! I'll also make 2 extra batches of nuts - one to give as a hostess gift and one to eat myself!

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I could not get the pecans ground fine enough in my food processor, they just whirled around the sides of the bowl being chased by the blades. Didn't realize how much of a problem this would be until I went to roll the crust. Couldn't roll the crust thinner than the biggest pecan pieces. But that wasn't really a big problem because the crust was so dry and crumbly I ended up just patting it into my pan anyhow. It would not hold together to be rolled. Yes, I measured correctly and yes, I put the dough in a plastic bag and chilled/rolled it as directed. I was really disappointed. I have a kitchen scale, and YES, I weighed the ingredients.
On to the filling: My family did NOT like the "chess pie" texture. Back to my old standby recipe..