Food

Here's How To Make A Delicious Whiskey Pecan Pie

Consider this your boozy pie-tinerary.

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Start by unrolling store-bought crust over a greased pie pan:

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Press your thumbs down firmly around the rim of the crust for quick, crimped edges. (More ideas on how to dress up a pie crust here.)

Next up? A stovetop batch of quick-candied pecans.

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Over medium heat, bring granulated sugar and water to a boil, then add cinnamon, nutmeg, and pecans. Turn down the heat and cook for about 15 minutes, stirring occasionally to make sure pecans are evenly coated.

Meanwhile, prep your pie filling.

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In a large bowl, whisk together eggs, corn syrup, brown sugar, and whiskey. (We used Jim Beam but Sleeper recommends her personal, pie-ready favorite: William Wolf's pecan bourbon whiskey.)

Whiskey Pecan Pie with Quick-Candied Pecans

Recipe by Faith Alice Sleeper of Crunkcakes

INGREDIENTS

1 store-bought pie crust, uncooked

½ cup water

½ cup granulated sugar

1 tsp ground cinnamon

¼ tsp ground nutmeg

2 cups pecans

3 large eggs

¾ cup light corn syrup

1 cup dark brown sugar, packed

⅓ cup Jim Beam bourbon

PREPARATION

Unroll store-bought crust over a greased pie pan, using fingers or a fork to crimp edges.

On the stovetop over medium heat, bring water and granulated sugar to a boil, until sugar dissolves. Stir in cinnamon and nutmeg. Once thoroughly blended, add pecans. Lower heat and let cook, stirring occasionally, until pecans are evenly coated, about 15 minutes. Spread them out in a single layer and let cool on a sheet of foil or plate.

While pecans cool, whisk together the mixture that will become your pie filling — eggs, corn syrup, brown sugar, and whiskey — in a large bowl.

Pour the cooled pecans into the pie crust, then top with the liquid mixture. Bake at 350 degrees until set in the middle, about 45 minutes to an hour.

This recipe is part of a complete baking & booze menu, found here.