Bourbon Pecan Pie

By Paula Deen
My pecan pie has just enough goop to hold together all those good, sweet, crunchy Georgia pecans. Whether you call them “pee-cans” or “pe-cahns,” you’ll adore this rich, slightly sticky pie.


    • All Purpose Flour
    • bourbon
    • Butter
    • cane syrup or corn syrup
    • eggs
    • packed light brown sugar
    • Paula’s Flaky Piecrust Dough
    • pecan halves
    • Salt


    1. Dust a work surface with a small handful of flour. Roll the dough into a 12-inch round about 1/4 inch thick (skip this step if using a prepared crust). Use it to line a 9-inch pie plate and chill in the refrigerator for 30 minutes or up to overnight (cover lightly with plastic wrap if chilling for more than 2 hours).
    2. When you are ready to bake the pie, preheat the oven to 375°F. Line the dough with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the beans
    3. Reduce the oven temperature to 325°F.
    4. While the piecrust is in the oven, in a small saucepan, melt the butter. Whisk in the 1 tablespoon flour. Whisk in the brown sugar and cane syrup. Bring to a simmer, then immediately remove from the heat and let cool for 10 minutes. Beat in the eggs, salt, and bourbon. Stir in the pecans.
    5. Pour the filling into the piecrust. Bake until the filling is set but still jiggles slightly in the center, 45 to 50 minutes. Let cool completely on a wire rack before slicing and serving up.