Pecan Pie with Whiskey

Posted on December 2, 2017



Start with a pie crust – I’m going with a traditional lard pie crust.   (Note the pie crust recipe makes a lot – you might want to make half).  Roll out the pastry, and grease a pie pan, or a cake pan, or whatever pie vessel you want.

Put the pastry in, flute the top – crimping between two fingers with your thumb, or not, I am not judging.

I made this pie recently, in a cake pan, and didn’t crimp it – but made it a super deep pecan pie – which was pretty awesome.

Pre-heat the oven to 350° F.  Put a sheet pan on the rack below where you’re going to put the pie, they tend to overflow.

1.0 Pecan Pie Filling

  • Pie crust
  • 12 Cup (1 stick) _________________ butter
  • 1 1Cup _________________ light brown sugar
  • 3⁄4 Cup _________________ honey (a lighter flavor one)
  • 1 tsp __________________ vanilla extract
  • 2 TBSP _________________ Whiskey (bourbon, or rye, or whatever you want)
  • 14 tsp _________________ salt
  • 4 ____________________ Eggs (normal, not jumbo)
  • 3 Cups   _______________ pecans (or more if you can fit them)
  • Pre-heat the oven to 350 ° F
  • Put the prepared pie crust in a the freezer.
  • Melt the butter, add the brown sugar.  Whisk till it melts.
  • Add the honey, and cook a little longer.
  • Remove from heat, add the salt, whiskey, vanilla extract,
  • In a bowl, whisk the eggs.
  • Slowly add the hot sugar mixture.
  • Whisk the mixture
  • Add a layer of pecans to the pie crust.
  • Pour in the sugar, and keep adding pecans until all of them are in.
  • Bake for 50 minutes, to an hour.  Check it at 45, and if the crust is getting to dark, cover the edges with foil.
  • Remove and let cool.
  • Serve with whipped cream, or ice cream, or whiskey.


Posted in: pecan, Pie, Recipe