Description
This decadent Southern classic offers a rich, nutty profile with a perfectly gooey custard center and a toasted crunch. By utilizing non-alcoholic bourbon extract, this recipe captures the deep, oaky complexity of traditional Kentucky desserts without any alcohol. Ideal for family gatherings, this pie features a carefully balanced ratio of corn syrup and brown sugar to ensure a professional set and exquisite flavor in every bite.
Ingredients
2 cups pecans, roughly chopped and toasted
3 large eggs, room temperature
1 cup corn syrup
1 cup brown sugar, packed
4 tablespoons butter, melted and cooled
2 teaspoons non-alcoholic bourbon extract
1 teaspoon pure vanilla extract
0.5 teaspoon fine sea salt
1 9-inch unbaked pie crust shell
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Whisk the eggs in a large mixing bowl until fully combined and slightly frothy.
Add the melted butter, corn syrup, brown sugar, bourbon extract, vanilla, and salt to the egg mixture.
Stir the ingredients until the sugar dissolves completely into a smooth base.
Fold the toasted pecans into the mixture until they are evenly coated.
Pour the prepared filling into the chilled pie crust shell.
Arrange any extra pecan halves on top for a professional visual appeal.
Bake the pie on the center rack for 50 minutes or until the center is set.
Notes
Always toast your pecans in a dry skillet or the oven before adding to the filling to intensify the flavor. Ensure the butter is cooled before mixing with eggs to prevent premature scrambling. Serve at room temperature or slightly chilled for the best texture.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg