Bourbon Pecan Pie


I can bake again!!!!!!

There has been a notable lack of baking in my life (and subsequently on the blog). I recently had hand surgery, and while it was pretty minor, losing opposition on your dominant hand really limits the amount of baking you can do. I located a sushi place near my house and basically lived off of cucumber rolls until my cast was off. 

Anyways, my ability to use my right hand again coincided with my coworker’s birthday. He generally appreciates baked goods, but really appreciates pie. I’ve been meaning to start experimenting with Bourbon ever since reading Sea Salt Sweet, so I thought this was as opportune a time as any! I settled on a Bourbon Pecan pie – I saw some pumpkin variations, but I have some pretty strong anti-pumpkin sentiments. 


I used the same pie crust that I used in pastry school (finally!) and adapted the filling from this recipe


Chillin’ out (quite literally, as it’s in my fridge)



  • 1 pie crust, unbaked
  • 2 eggs
  • 112 g (½ cup) unsalted butter, melted
  • 250 g granulated sugar
  • 1 tbsp. molasses
  • 2 tbsp. Bourbon (I used Bulleit)
  • 1 tbsp. cake flour
  • ¼ tsp. cornstarch
  • 2 cups pecans


  1. Preheat oven to 350F.
  2. Beat eggs in large bowl until foamy. 
  3. Stir in melted butter, making sure to not scramble eggs.
  4. Stir in sugar, molasses, and Bourbon
  5. Stir in flour and cornstarch. Mix thoroughly and stir in pecans. 
  6. Pour filling into pie crust. Bake at 350F for 15 minutes; drop heat to 300F and bake for 30 – 45 minutes. 


  • The final result was pretty stiff, but it was made for people who really like Bourbon. If you want a milder Bourbon flavour, I’d go with 1 tbsp. 
  • When the pie was done, the edges of the crust had started to brown, and it was not jiggly. The top of the pie had started to crack (but the inside was still a bit runny). I also checked the pie with an infrared thermometer and it was at about 150 C (300 F) – I don’t honestly know if this is a useful measure, but I like numbers. 

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