Kentucky Bourbon Pie
Pecan pie is a common alternative to pumpkin, and Kentucky Bourbon pie is like pecan pie’s crush-worthy older brother.
Servings: 8 slices
Calories: 434kcal
Equipment
- 2 Small (cereal-sized) bowls
- large mixing bowl
- Pie plate
- whisk
- rubber spatula
- Measuring cups
- Measuring spoons
Ingredients
- ¼ c decent quality bourbon such as Maker’s Mark
- 3 Tbs flour
- ½ c 1 stick melted butter
- 4 eggs
- ½ c granulated sugar
- ½ c lightly packed dark brown sugar
- ¾ c Karo dark corn syrup
- 1 ½ tsp vanilla
- 1 c pecan pieces
- 1 c semi-sweet chocolate chips
- 1 9-inch pie crust
Instructions
- Preheat your oven to 350℉. Melt the butter either on the stove or in a microwave-safe bowl. Set aside.
- In a small bowl, whisk together the bourbon and flour until smooth to form a slurry. Set aside.
- In a larger mixing bowl, lightly beat the eggs until the yolks are well-incorporated.
- Add the sugars, syrup, and vanilla to the eggs and stir until well-combined. Add the butter (make sure it’s slightly cooled). Add the whiskey slurry.
- Once the batter is fully combined, stir in the pecans and chocolate chips.
- Pour into a chilled (but not frozen) pie crust. Bake for 50-60 minutes until the center has puffed up and is no longer liquid (it’s alright if it’s not fully set - it will set as it cools).
- Eat with whipped cream, coffee, or straight up!
Nutrition
Calories: 434kcal
