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  • Double-nut Bourbon Pecan pie

Double-nut Bourbon Pecan pie


cup whole pecans
1 cup chopped pecans
4 tablespoons butter, melted
1 cup granulated white sugar
1 cup dark corn syrup
½ cup light corn syrup
6 large eggs
2 teaspoons pure vanilla extract
2 tablespoons
of best quality Bourbon


Fill the All-American Dessert Dish with your favorite pie crust and pre-bake the shell at 400 ˚F with beans or pie weights.
Let cool before filling with pie mixture Reduce heat to 350 ˚F. Put chopped nuts into the bottom of the pre-baked pie shell and set aside. Combine melted butter, granulated sugar,both corn syrups, eggs, vanilla and Bourbon. Pour this mixture on top of chopped nuts. Place a decorative row of whole pecans on the top. Bake about 50-60 minutes on the center rack of the oven or until cooked through. Cool for a minimum of three hours. The pie is best made the day before.

Recipe by Elizabeth Karmel