At Thanksgiving, pumpkin pie reigns. But, not everyone particularly likes pumpkin pie. Sometimes, you simply want multiple pie options to gorge yourself on. Pecan pie is a common alternative in the south, and though I don’t mind it, Kentucky Bourbon pie is like pecan pie’s crush-worthy older brother.
Filled with a sugary custard, crunchy pecans, and decadent chocolate chips, this pie is a wonderful alternative to French silk pie for chocolate lovers. Pair with a simple crust – it’s a very rich pie. It requires very little skill or elbow grease – perfect for making with children or for practicing your pie technique.
Quick Tips for Making Kentucky Bourbon Pie
- Though most of the alcohol will bake out, choosing a decent quality bourbon is key. Don’t use your Blanton’s – that’s better left to sipping. But Maker’s Mark, Buffalo Trace, Four Roses, and even Wild Turkey will do. Bonus: they all do well in a Kentucky Mule, too.
- Melt the butter first while gathering ingredients so it has a little time to cool down. If the butter is too hot when you incorporate it into the filling, the eggs will cook prematurely (and you don’t want your pie to taste like scrambled eggs).
- Usually I am a “measure chocolate chips with your heart” gal – but if you’re using a store bought crust, I strongly recommend against it. If you’re using a deep dish crust or large pyrex plate, feel free to add another half cup each of pecans and chocolate chips.
- The chocolate chips will sink to the bottom of the pie – don’t be alarmed as you fill it.
How to Make Kentucky Bourbon Pie
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
Did you make this? Drop your feedback!
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