Bourbon Pecan Pie

Instructions

Granny Pearl is a Tennessee girl by birth, and she'll tell you that pecan pie without bourbon is just sugar pie. The whiskey doesn't make this boozy — most of the alcohol cooks off — but it adds a smoky caramel depth that ties everything together.

1. Toast the pecans

   Preheat oven to 350°F. Spread the pecan halves on a baking sheet and toast for 6–8 minutes until fragrant and lightly darkened. Cool. (Toasting is the difference between okay pecan pie and exceptional pecan pie.)

2. Prep the crust

   Roll out your crust and fit into a 9-inch pie plate. Crimp the edges. Refrigerate while you make the filling.

3. Whisk the filling

   In a large bowl, whisk the eggs until smooth. Add the brown sugar, corn syrup, melted butter, bourbon, vanilla, salt, and flour. Whisk until completely combined and the sugar has dissolved.

4. Arrange the pecans

   Scatter half the toasted pecans evenly across the bottom of the chilled crust. They'll float to the top during baking, creating the classic crackly mosaic. Slowly pour the filling over the pecans.

5. Top decoratively

   Arrange the remaining pecan halves in concentric circles on top of the filling, pretty side up.

6. Bake low and slow

   Lower the oven to 325°F. Bake on the middle rack for 55–65 minutes. The edges should be set but the center should still have a slight jiggle when you nudge the pan. (It firms up dramatically as it cools.)

7. Shield if needed

   If the crust browns too quickly, cover the edges with strips of foil after the first 30 minutes.

8. Cool completely

   Cool on a wire rack at least 4 hours, or overnight. Cutting a warm pecan pie means a runny pecan pie. Serve at room temperature or barely warmed, with whipped cream or vanilla ice cream.