1 Video | Photo: Bourbon Pecan Pie: aka Douglas' Dark Rum Pecan Pie Recipe
Ingredients
- 1 cup sugar
- 3 tablespoons butter, melted
- 1/2 cup dark corn syrup
- 3 large eggs, beaten
- 1 1/2 to 2 cups pecan halves
- 2 tablespoons good-quality bourbon
- 1 (9-inch) deep-dish pie shell, unbaked
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.
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By kbaltas
Houston, TX
on June 03, 2013
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I just made it & ate it. Was my third pecan pie recipe and was the best. Finally found the right one. I used rum instead of bourbon, brown sugar instead of white and light corn syrup instead of dark because that is all I had at home. And baked for 15 minutes longer than the recipe calls for. Came out delicious and I will make it my best ever pecan pie recipe. I normally don't write reviews but this one deserves. Thanks Paula!!!!!
By Prissy Priss
Columbia, SC
on March 24, 2013
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It's ok as it but when I made it, I did one exactly like the recipe and the bourbon flavor was a bit strong. I made another where I substituted vanilla flavoring and it was absolutely awesome!!!
By nicoleston
Pleasantville, NY
on February 11, 2013
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I really love Paula Deen on the food network and most of her recipes, but I was very disappointed in this pecan pie! I am in no way a novice to baking and following recipes, also pecan pie is one of my favorite pies in the world, which means that I’ve eaten a lot of them! But this pie was so watery! When it was finished baking in the oven it was perfect looking, it had that perfect crispy pecan top crust, however when my husband tried to cut a slice the pie was oozing out everywhere! Pecan pie should have an almost gelatinous texture underneath the pecan top crust and shouldn’t in any way be watery. I knew that when reading the recipe it seemed too good to be true in a way it was too simple to put together then other pecan pie recipes
Read all 228 reviews