Bourbon Pecan Pie


This Bourbon Pecan Pie is packed with delicious toffee bits, pecans, and coconut.

Bourbon Pecan Pie
Makes 1 (9-inch) pie
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  1. 1 cup firmly packed brown sugar
  2. ½ cup light corn syrup
  3. ½ cup dark corn syrup
  4. ¼ cup butter, melted
  5. 3 large eggs
  6. 2 tablespoons bourbon
  7. ¼ teaspoon salt
  8. 1½ cups coarsely chopped pecans
  9. 1 cup sweetened flaked coconut
  10. ½ cup toffee bits
  11. Basic Pie Crust (recipe follows)
  1. Preheat oven to 350°.
  2. In a medium bowl, whisk together brown sugar, all corn syrup, and melted butter until smooth. Add eggs, bourbon, and salt, whisking until combined. Stir in pecans, coconut, and toffee bits. Pour mixture into prepared Basic Pie Crust.
  3. Bake for 50 to 60 minutes or until center of pie is set. Let cool completely on a wire rack. Store covered for up to 3 days.
Paula Deen Magazine
Basic Pie Crust
Makes 1 (9-inch) regular or deep-dish pie crust
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  1. 2 1⁄3 cups all-purpose flour
  2. 1 tablespoon sugar
  3. 1/2 teaspoon salt
  4. 6 tablespoons cold butter, cut into 1/2-inch pieces
  5. 6 tablespoon cold all-vegetable shortening, cut into 1/2-inch pieces
  6. 1/2 cup ice water
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Add butter and shortening, and using a pastry blender, cut in fats until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring with a fork just until mixture comes together and starts to form a ball. (You may not need to use the full 1/2 cup of water.)
  3. On a lightly floured surface, knead mixture until it forms a smooth dough. Shape into a disk, wrap in plastic wrap, and refrigerate for 1 hour or until firm.
  4. On a lightly floured surface, roll dough to a 12-inch circle, about 1/4 inch thick. Transfer dough to a 9-inch pie plate. Trim excess dough from edges, and decorate as desired.
  1. Double the recipe for a double-crust pie.
Paula Deen Magazine