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There’s no need to panic, but Christmas Day is now just a week away – and it’s only getting closer. Although my own family’s traditions have changed over the years, one thing that’s remained consistent on the to-do list is the baking of my family’s favorite pecan pie.
WORTH EVERY LAST CALORIE
I know that I dedicate a good portion of my writing here towards health, both physical and spiritual, but this pecan pie is what one might call a guilty pleasure of mine. Christmas comes just once a year and it’s the perfect time for this particular recipe. It’s also time to gather with friends and family to celebrate and to enjoy each other’s company. But it’s definitely not the time to worry about calories. That’s an important thought to keep in mind when you’re dealing with a Christmas dessert primarily comprised of sugar, butter, and carbs.
Thus, while my pecan pie recipe may not be the most waistline-friendly, it is perfect for pairing with a piping hot cup of coffee after Christmas dinner to cut the sweetness, or even with a hefty scoop of ice cream if you’re craving something creamy to go along with.
Any way you slice this, pie pecan pie is a must-have at our table, featuring a few key twists to it that make it worth returning to year after year.
WHAT’S THE SECRET TO THIS PECAN PIE?
I consider two things to be indispensable to my pecan pie – an abundance of nuts and a healthy splash of bourbon.
If you’re going to go all out, then go all out. That’s why I don’t skimp when it comes to the pecans (it is a pecan pie, right?). Three heaping cups of chopped pecans make this a hearty and nutty recipe true to its name. And please, don’t skip the bourbon! It adds a lovely smokey caramel and vanilla flavor that truly makes this a unique holiday dessert while the actual alcohol burns off during the baking process.
While this recipe calls for any pie crust to go along with, I recommend tuning in for my Facebook Live demonstration this upcoming Monday at 10:30AM PST for my tried and true pie crust recipe. This contains one last secret ingredient that I can’t wait to share with you. (Here’s a hint – you’ll end up with the flakiest crust!)
Ready for a new addition to your Christmas and holidays? Here’s the recipe.Print
1 cup sugar
4 T butter, melted
½ cup dark corn syrup
4 extra large eggs, beaten
3 cups pecans, chopped
3 T bourbon
Dough for one deep dish piecrust
- Preheat the oven to 375 degrees .
- Stir sugar and melted butter together in medium sized bowl. Add corn syrup, eggs, pecans, and bourbon to bowl. Stir ingredients to combine.
- Roll out piecrust and place in pan. Pour pecan filling into pan and place on cookie sheet. Bake for 10 minutes, then lower the temperature to 350 degrees. Bake for an additional 35-40 minutes, until pie is set. (To know if pie is set, give it a little shake. If the filling is wavy in the center it needs to cook longer. A little jiggle is fine, waves aren’t.) If the edges of the pie start to get too dark before the pie is fully cooked, cover the edges with foil.
- When pie is cooked, remove from oven and cool on a wire rack.