Bourbon adds some oomph and balance to this Bourbon Pecan Pie recipe.Forget cloying and one-note; instead you get deeply caramelized flavor with a surprising complexity that will have you reaching for a second slice.(Go for it—at least a sliver!) Email Me the Recipe! Please enable JavaScript in your browser to complete this form.Email Address *OptionsSave to my free Well Plated recipe boxHidden Username Field Email Address URL Go From time to time, we'll send you Well Plated emails.

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If it wasn’t clear from my Pecan Pie Bars, Pumpkin Pecan Pie, and Chocolate Pecan Pie, I’m a big fan of pecan pie.Gooey filling, crunchy topping—what’s not to love? My one complaint is that it can lean too sweet and that’s where bourbon comes into play—it adds instant balance and lots of depth to this bourbon pecan pie.I’m particularly proud of the fact that I’ve developed this bourbon pecan pie recipe without using any corn syrup.

Instead, it uses maple syrup, which adds another layer of fabulous flavor to this already fantastic dessert.Even better? This recipe is SO easy.With no custard that needs tempering, no lattice crust to carefully weave, this bourbon pecan pie is really just a matter of making the crust, stirring together the filling, and arranging the pecans on top.

(You can use a store-bought pie crust to make it even easier.) 5 Sta

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