Bourbon Pecan Pie
Alright, men, here’s a gritty, take-no-prisoners spin on your bourbon pecan pie recipe. This is a rugged, bourbon-fueled beast of a pie—built with roasted pecans for that deep, smoky crunch and a shot of booze to give it some serious swagger.
Grab your gear and let’s forge this bad boy.
Ingredients for a 9" Pie
1 ½ cups (163g) whole pecans
¾ cup (180ml) agave syrup
1 cup (218g) brown sugar, packed
2 tbsp unsalted butter
½ tsp salt
2 tsp pure vanilla extract
1 tsp apple cider vinegar
1 shot (1.5 oz) bourbon
2 large eggs plus 1 egg yolk, room temp
1 Parbaked 9-inch Man-Made Pie Crust (or store-bought)
Directions so easy a man can do it
Step 1: Toast the Muscle: Fire up the oven to 350°F. Spread 1.5 cups (163g) of whole pecans on a baking sheet. Roast ‘em for 6 minutes—get that deep, smoky aroma going. Pull ‘em out, cool ‘em down, then crush ‘em rough—think gravel, not dust.
Step 2: Melt the Core: In a saucepan, throw in ¾ cup agave, 1 cup (218g) brown sugar, 2 tablespoons butter, and ½ teaspoon salt. Heat it low and slow, stirring till it’s a molten, unified force. Take it off the fire and let it cool—don’t rush a good thing.
Step 3: Mix It Up: Take a shot of bourbon to make sure it’s okay. Grab a mixing bowl and crack 2 eggs plus 1 egg yolk into it. Add 2 tsp vanilla, 1 tsp apple cider vinegar, and a shot of bourbon for a little zing. Whisk it together gently. Slowly, like as slow as possible, drizzle in the hot mixture from the saucepan, whisking hard and fast as you go to blend it smoothly and not cook the eggs. Why’d the pie go to the party? It wanted to be a little more “whisk-y”!
Step 4: Build the Pie: Roll out your Man-Made dough (or store-bought, your choice) and lay it in your pie tin. Fold the edges of the crust under so the edges are hidden against the pie pan and it looks even with the top or slightly above your pie pan. If you want to get fancy, take your index finger and thumb on your left hand and push the crust in with your right hand so it makes little waves. Or you can smush the edges with a fork or your fingers to seal it up nice and tight. Open the bag of crushed pecans and sprinkle those babies in, then pour the liquid gold mixture over the top. Gently stir it up to mix in all the pecans.
Step 5: Crank the Oven and Bake: Turn the oven up to 375°F to start—let’s get it going! Pop the pie in for 15 minutes to set the crust. After the first 15 minutes, lower the oven to 350°F and bake for another 15 minutes. After these 30 minutes, cover the edges with foil to keep them from browning too much and bake at 350°F for 15 more minutes until it’s set—give it a gentle shake to check.
Step 6: Cool and Enjoy: Pull it out—use oven mitts, careful now! Let it cool for 2 hours so it firms up. Slice it, serve with an Old Fashioned, ice cream or a coffee, and you’re set.
This ain’t just pie, man—it’s a bourbon-soaked, pecan-packed testament to grit and glory. Serve it up with a stiff drink and own the table.
Prep Time: 20 minutes—faster than a bar brawl.
Cook Time: 45-50 minutes, time to tame the wild.
Total Time: About 1 hour 10 minutes, worth every damn second.
Servings: 8—enough for you and your crew after a day of hauling timber.
Gear
9-inch pie dish—your trusty anvil.
Baking sheet—for roasting the nuts, built tough.
Saucepan—where the magic gets molten.
Whisk—wield it like a sledgehammer.
Oven—fire it up, we’re going to war.