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Bourbon Pecan Pie for Christmas

There are no two things so inherently Southern as Bourbon or Pecan Pie.  Put them together and you have an absolutely divine holiday treat that will bring tears of joy to any Southerner's (or anyone else's) eye!

I mentioned the fall edition of Sandra Lee's Semi-Homemade magazine  before when I made this cake.  Initially my plan was to make this Bourbon Pecan Pie for Thanksgiving, but I ran out of time. The recipe looked so good, that I had to make it as a special pre-holiday treat.

Bourbon Pecan Pie

1 cup maple syrup  
1/2 cup packed light brown sugar   
1/4 cup bourbon
3 eggs
1 egg yolk                                                     
1 tablespoon all-purpose flour                     
1 teaspoon vanilla extract                                                     
2 tablespoons butter, melted                                                                      
1 1/2 cups pecan halves, divided                                                                  
1 frozen deep-dish pie shell (9 inch)

1. Position a rack in center of oven and preheat to 350 degrees. 
2. In a bowl, stir together maple syrup, brown sugar, bourbon, whole eggs, egg yolk, flour, and      vanilla. Whisk in melted butter (mixture will be very thin at this point). Stir in 1 cup of pecans. 
3. Place frozen pie shell on heavy cookie sheet. Carefully pour maple mixture into pie shell. Arrange    remaining 1/2 cup pecans on top of maple mixture, pressing into mixture to coat. 
4. Bake pie for 50 minutes, or until edges are golden and filling is set in center.  Cool pie on wire rack  for 15 minutes. 

As an extra added treat I whipped up a Bourbon Cream Topping to serve on it.

Bourbon Cream Topping

Beat one cup heavy whipping cream, 3 tablespoon packed light brown sugar and 1 to 2 tablespoons bourbon (or one teaspoon orange peel) until soft peaks form when boilers are lifted.  Spoon topping on slice of pie to serve or pipe on pie before cutting. 


Thank you for stopping by today! 



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