Bourbon Pecan Pie #SundaySupper

Bourbon Pecan Pie

Welcome to Sunday Supper! Since it’s the Sunday before Thanksgiving, our theme this week was being thankful. We were to make a dish appropriate for either Thanksgiving or Hanukkah, and to write about something for which we are thankful. In writing about gratitude, I decided to talk about the name of my blog.

prepping pecan pie

I’m very thankful to be from Texas. We all have absolutely zero control over where we are born and raised, of course, so I feel I got rather lucky in this respect. Being from Texas really shapes your identity in ways you don’t even realize until you’re all grown up. I could write a book about it, but I think the thing that perhaps shaped me the most is Texas’ rugged cowboy independence. (And yes, that’s urban cowboy to me.) Texans march to the beat of their own drums. We’re fiercely protective of things we care about, we don’t mind changing when something’s not working, and we will question authority. It’s a culture that somehow mixes extreme politeness with fiery spirit and pride, and that has served me well in life. My fiery independent streak is largely due to where I come from, and I don’t take that lightly. However…

pecan pie, before baking

I’m also very thankful to live in New York. I’ve been up here over 9 years, so I can almost call myself a true New Yorker (apparently the rule is 10 years). Though I love being from Texas, after a while, at least the particular area where I came from just started to not fit me anymore. I longed for a larger city, something edgier, more diverse, and less conformist in the political and ideological sense. I’m extremely grateful that things worked out for me to move, and that I haven’t been eaten alive by this admittedly tough, unforgiving and very expensive city. I’ve made a life here. Things fit. I love the hugeness, I love the live-and-let-live aspect of New York, and I love the complete lack of uniformity. It’s *never* boring up here. New York is a fantastic city full of grit and opportunity, and I’m so proud to call it home.

Bourbon Pecan Pie

And this is largely why I named my blog what I did. I love being from Texas; though I had no say in the matter, I’m very proud to be from Texas and I wouldn’t trade that for anything in the world. And I also love living in New York. I’m extremely glad that I took that leap of courage, moved up here, and made it work. Because it absolutely does work, so incredibly well.

bourbon pecan pie

And now I’ll discuss the reason you came, the pecan pie! I can’t ever recall a Thanksgiving this didn’t grace our table. I got this particular recipe when I married; it’s my mom’s mother’s recipe, my grandmother Rose. Unfortunately I was never able to meet her, but I am named after her. Once you taste it, you’ll find this hard to believe, but I actually didn’t like this pie as a kid. (Matt looked at me like I was an alien when I told him that – he makes sure not a holiday season goes by in our house that this pie isn’t made).

bourbon pecan pie

Not to worry, I’ve come around. I’ve done precious little to this great recipe, except to add some bourbon. It’s unbelievably delicious, with or without the liquor. Hopefully Rose wouldn’t mind my taking that one little liberty with her amazing recipe.

Bourbon Pecan Pie

Don’t forget to check out the rest of the #SundaySupper team!

{One year ago: Pumpkin Pie}

Ingredients:
1 (9”) pie shell, unbaked (I used a half recipe of this superb pie dough)
1 cup brown sugar
1 cup light corn syrup
3 large eggs
1 tbs all-purpose flour
½ tsp salt
1 tsp vanilla extract
2 tbs melted unsalted butter
1-2 tbs bourbon*
1 – 1 ½ cups pecans

Directions:
Preheat oven to 375 F. In a large bowl, whisk together the brown sugar, corn syrup, eggs, flour, salt, vanilla, melted butter, and bourbon.
Add the pecans to the pie shell. Pour the brown sugar mixture over top. Place the pie plate on a baking sheet.
Bake at 375 F for 5 minutes, then lower the temperature to 325 F. Bake another 40 minutes, or until set. Do not remove the pie from the oven when you lower the oven temperature.
Remove from the oven and let cool completely before serving.
*the amount of bourbon you should add depends on when you plan to serve the pie. If you’re serving it the day you make it, add only 1 tbs bourbon. If you’re serving it the next day or later, definitely add 2 tbs bourbon. The bourbon mellows over time, so if the entire pie will be eaten day of, the bourbon flavor will be a bit too strong.

FIRST COURSE / APPETIZERS

SAVORY BREADS + STUFFING

MAIN DISHES

SIDE DISHES

DESSERTS + SWEET BREADS

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

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61 responses to “Bourbon Pecan Pie #SundaySupper

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  4. What a gorgeous pie, perfect for Thanksgiving! I just love pecans, and I bet the bourbon makes a great combination. Thank you for sharing!

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  7. You say bourbon, and I’m there fork in hand! Gorgeous pie to celebrate this holiday Julie!

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  14. Bourbon + pecans = perfect marriage!

  15. This post really struck a chord with me. I loved growing up in Michigan and always swore I’d NEVER leave, but now it doesn’t fit me anymore. I’m not happy here. That doesn’t mean I’d trade the time I spent here for anything, but now I’m ready to move on and hope I can soon.

    Pecan pie is my fave, and it always has to have bourbon in it!

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  18. Pecan pie is my husband’s favourite pie but I have never tried a traditional bourbon pecan pie. I am pretty sure I have eaten one before but just never made it. I think I might see if I can get some to add to our pecan pie this year.

  19. Mmm, seriously you had me at bourbon!

  20. I have got to get hubby to add a little bourbon the next time he makes his pecan pie, what a great idea and delicious looking recipe. I am envious you live in such a vibrant city of New York. Live life to the fullest!!!

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  22. Thank you for sharing your story, Julie. A lovely mix of pride and politeness does describe the character of many Texans I know. And I’ve always admired the courage needed to live in NYC so bravo to you! And bravo for this very scrumptious looking and sounding bourbon pecan pie!

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  24. I think you’d fit in anywhere! Your pie looks spectacular…I wish it was right here in my kitchen. Have a wonderful Thanksgiving!

  25. I love pecan pie, but I’ve never thought to add bourbon. Brilliant!

  26. what a great looking pecan pie! I’m from Texas too . . born and raised in Dallas. . where are you from?

  27. At what point do you top the pie with the pecan halves?

    • I don’t, actually. You just pile the pecans in the unbaked pie shell, then pour the filling over top of them and bake. It will come out looking like you placed pecans on top, somehow!

  28. Pecan pie has always been one of my family’s favorites. I’ll have to try adding bourbon in the next one.

  29. I haven’t had a good pecan pie in years, this sounds delicious!

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  31. This #SS is all my mom’s faves it seems!

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  35. Hi, Julie,
    This is a post I somehow missed commenting on back when we were doing the Being Thankful theme. I nodded with comprehension as I read the part about growing up in Texas. I make a similar assertion in my About Me.

    This looks like a wonderful pecan pie! I think your grandmother would be most proud.

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  42. That is a very good tip especially to those new to the blogosphere.
    Simple but very accurate info… Many thanks for sharing this
    one. A must read post!

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