With its deep dark syrup set in a custard base, the smoky bourbon and molasses bring flavor to the scent of toasted pecans in this iconic Bourbon Pecan Pie.
The favorite dessert on my dinner table. (All photos credit: George Graham)
I was recently asked what the most popular sweet dessert in Louisiana is, and as usual, I began to complicate the answer with questions of my own. What region? What season? What culture? You see, the culinary landscape of our state is steeped in homegrown tradition based on history, culture, and sourcing of ingredients.
Acadiana regional recipes for sweet dough hand pies are handed down from generations of Creole cooks and the gateau sirop (syrup cake) from Cajun cooks. Over in Tangipahoa Parish, strawberry growers abound, and you’ll find strawberry shortcakes on the table. In north Louisiana, Ruston peaches are baked in cobblers. And in New Orleans, Creole bread pudding and sugary pralines are the ticket.
Roxanne sets the perfect tablescape for my Bourbon Pecan Pie.
But if I had to name the one sweet treat that defines Louisiana, it is the pecan pie. With universal acceptance, pecan pie graces the dinner table of almost every Louisiana home at some point in the year. And you’ll find it on mine quite often. Louisiana pecans are heralded far and wide, and this Certified Louisiana crop grows in pecan orchards throughout the state. Supported by the good folks at the Louisiana Department of Agriculture and Forestry, I urge everyone to seek out and buy Louisiana pecans.
In my recipe, I cut to the chase with a store-bought, prepared piecrust. I know. I know. All you pastry wizards out there will scoff at my shortcut, but I would rather spend my time eating pie than rolling dough. Plus, my Cajun recipe has a touch of Steen’s sugarcane molasses on the ingredient list. And I’m adding bourbon for the smoky flavor it brings, not for the alcohol (it burns off).
Give this ever-popular Louisiana dessert a try.
- 1 cup dark corn syrup
- 1 tablespoon sugarcane molasses
- ½ cup sugar
- ½ cup light brown sugar
- 3 tablespoons bourbon
- 4 large eggs
- ¼ cup melted butter
- 1 tablespoon cornstarch
- 2 ½ cups Louisiana pecan halves
- 1 (9-inch) prepared piecrust, in aluminum pie pan
- Preheat your oven to 325ºF.
- In a pot over medium-high heat, add the syrup, molasses, sugar, brown sugar, and bourbon. Whisk together, bring to a boil, lower the heat to a simmer, and cook for 2 minutes. Remove from the heat.
- In a mixing bowl, add the eggs, butter, cornstarch, and whisk together. While continuously whisking, slowly add the hot syrup mixture.
- Add the pecan halves and incorporate. Let the filling cool to room temperature.
- On a baking tray, place the aluminum pie pan containing the piecrust, add the filling, and bake until the filling is set, 45 minutes to 1 hour. Remove from the oven and let cool before slicing.
- Serve with a scoop of vanilla bean ice cream.
The perfect pie!
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That pecan pie filling makes a spectacular quarter to half inch topping on a sweet potato pie.
OR LAYERED BETWEEN BREAD PUDDING! .. BREAD PUDDING, THEN SPREAD WITH PECAN PIE FILLING THEN REMAINING OF BREAD PUDDING
Will be trying this soon. To kick it up a notch, try taking a cold slice, skewer, dip in a thick waffle batter and deep fry. Molten goodness!
I’ll be making this for both T-Giving and Christmas. Thanks for another fantastic recipe.
This looks great and will try this week
Question: When a recipe calls for a cup of flour and a cup of oil, how much Rox’s Roux should I use?
Barron – One cup.
I have to try this for Thanksgiving. Sounds delicious. Thank you.
Can I adapt this pecan pie filling to make a pecan cheesecake pie? The recipe I have uses 1 egg for the cheesecake layer and 2 eggs for the pecan layer so would I need 4 eggs as the bourbon pecan pie recipes calls for?
Royce-
One thing I’ve learned is not to give advice unless I’ve tested it first. I am not a cheesecake fan, so it is not in my recipe repertoire. I urge you to find a good cheesecake recipe and adapt it with pecans, rather than a pecan pie recipe adapted to cheesecake. Best of luck.
Ive got to try this!
Is there a way to make it chocolate?
Sounds perfectly decadent…and that’s a good!
A good thing! Lol.
Great recipe, I substituted honey for the mollasses to lighten it up a touch. A little Buffalo Trace bourbon. Nice thanks for the great recipe!
This looks and tastes GORGEOUS. When I served it, I said, truthfully, “Oh I got the recipe from George Graham at Acadiana Table — I’ve never had a miss with him.”
MaryLou-
Thanks so much for the kind words. All the best to you and your family.
It looks so great. I love pecan pie1 This recipe sounds delicious and easy to make! Can’t wait to try it out next week!
I’ve made this a couple of times for Christmas parties. Once I made it with and without bourbon, carefully labeling them, so the teetotalers in the group could also enjoy it. The other time I made a chocolate pecan pie without bourbon (from another recipe). Both times, THIS pie — with bourbon — was the clear winner. I didn’t get to bring any home! The recipe is a definite keeper.
Nancy- Like you, I’ve found that teetotalers love this recipe as much as the rest of us. The alcohol burns off, but the sweet and smoky flavors remain. Thanks for the great review.