Bourbon Pecan Pie: aka Douglas' Dark Rum Pecan Pie

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Made two pies, one to test and one to make for my mother for her birthday. Tried it and loved it! Just keep it in the oven for about 10-15 minutes longer, also the bourbon is not over powering and my sister didn't even notice. If anything I add just a little bit more.

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Lawrence, KS is in Douglas County and there used to be a restaurant, Paradise Cafe, that made a most wonderful Douglas County pie. When I saw this recipe, I couldn't wait to make it to surprise my daughter and son in law who really miss the restaurant and the pie. Their pie contained chocolate so I added 1 cup of mini bittersweet chocolate chips to your recipe. Also, I used Jack Daniels (Tennessee Sippin' Whiskey instead of bourbon. It tasted exactly like the Douglas County pie. They were so thrilled they ate it all in two days!! Certainly a winner I will share with others who miss Paradise!!

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Delicious! I cut the Bourbon in half so not to overpower that rest of the flavors and it was to die for!

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Delicious pie, but it needs about 15-20 minutes longer in the oven than the recipe calls for. I suggest baking at 375 for 10 minutes, then at 350 for an additional 40-45 minutes. ( I also doubled the bourbon, but that's just my preference.

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My first ever pecan pie and it was delish!!

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I was invited to a Thanksgiving dinner and they asked me if would make a pecan pie. I have never made one in my life...let alone, never have eaten one either! I am not a "nut" lover...but I love caramel, toffee type things. I made individual pies: half with pie crust and half with graham cracker crust. I MUST thank the reviewer for the idea of making it with the graham cracker crust...there was DEFINITELY a DISTINCT difference! I was amazing!! Everyone at dinner loved it. Thanks Paula (and don't worry about that rude, obnoxious, uncouth, not professional chef ANTHONY BOURDAIN...he needs to learn from you Rachel and Guy, how to be pleasant, warm, and simply PEOPLE lovers!

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This pie is sooo easy. I read the reviews and took some advice (longer cooking time, and it turned out perfect. I used Jack Daniels and my husband likes it better than his grandmothers. I also made Paula's homemade pie crust. This is going to be a winner at all of our family dinners!

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The filling on this pie is awesome, but all three times I've made it, the crust underneath the filling hasn't been quite "done". The filling has always set, the top and the outer crust have become that perfect color, but the bottom never quite gets crusty. All said and done, it's still a fantastic pie. The only alteration I make is to swap out one tsp of the bourbon for vanilla. So, 5 tsp bourbon, 1 tsp vanilla.

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This pie needs some work. I initially liked the idea of adding bourbon to a pecan pie, but the idea was better than the actual taste. It was pretty overpowering - I would cut the bourbon down to 1T instead of 2. Also, this pie was way too sweet and not carmel-ly enough - this recipe calls for more sugar and less butter than most pecan pie recipes I've come across. I never thought I'd have to say a Paula Deen recipe needed MORE BUTTER, but it does! I thought the amount of pecans was great, I actually used the 2 whole cups. And like many posters noticed, the cook time is way off, it needed at least 50 minutes to set up.

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Tried this for the first time and friends and family thought that I had been making them for years. Loved it!!! Thanks again Paula Deen!!!!