Boozy Pecan Pie for Thanksgiving
A delectable holiday pecan pie. Recipe adapted from Tom Douglas’ The Dahlia Bakery Cookbook.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Category: Dessert, Pies
- Method: Baking
- Cuisine: American
- 1 3/4 cups pecan halves, toasted and cooled (at 350° for 5–7 minutes)
- One 9 inch pie crust, blind baked*, then cooled
- 4 eggs
- 5 tablespoons butter, melted and slightly cooled
- 2/3 cup brown sugar
- 1 cup light corn syrup
- 1 tablespoon plus 1 teaspoon molasses
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons bourbon or dark rum, optional
- 1/4 teaspoon salt
- Preheat the oven to 350°. Arrange the pecans in the pie shell, top side up. Set aside.
- Whisk the eggs in a medium bowl. Add the melted butter, brown sugar, corn syrup, molasses, vanilla, bourbon or rum (if using), and salt, whisking until smooth. Pour the filling into the pastry shell.
- Bake until the pie is cooked through and set, 50 to 55 minutes. You can carefully pierce the top of the pie with a knife to see if the filling is set. Let the pie cool on a rack for about 1 hour before slicing and serving.
*If you’re unfamiliar with blind baking, check out the link in the post for more instructions.
Don’t worry about your pecans as you pour in the custard. They should remain
top-side up and rise to the top of the pie. Such a neat trick!