The pecan tree was declared the state tree of Texas in 1919. It is native to Texas and produces the state’s only commercially-grown nut. Infuse these pecans with a late-comer Texas bourbon whiskey and you have a delectable dessert.
I chose Rebecca Creek Bourbon Whiskey for this bourbon-infused pecan pie, but there are several options to keep it “all Texan.”
Firestone and Robertson (their yeast is actually made from locally-sourced Texas pecans), Ranger Creek, Treaty Oak, Ben Milam, and Garrison Brothers are but a few Texas-born-and-brewed bourbons.
Warning: this pie may not be legal in a “dry county.”
Bourbon Infused Pecan Pie
- 1 HEB refrigerated pie crust
- ¼ cup plust 2 tbsp butter (divided)
- 1 cup sugar
- 1 cup dark corn syrup
- 3 large eggs
- ½ cup Rebecca Creek Bourbon Whiskey (divided)
- 1 tbsp vanilla
- 1 pinch salt
- 2½ cups pecan halves
- ½ cup chopped pecans
- If possible the day before: Toast the 1/2 cup chopped pecans in 2 TBSP Butter. Pour 1/4 cup Bourbon in a glass bowl and add the toasted pecans. Let sit for 8 - 24 hours.
- Preheat oven to 325 degrees. On a lightly silpat or lightly floured surface, unroll pie crust dough. Carefully transfer to a buttered pie plate.
- In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved: Cool slightly.
- In a large bowl, whisk eggs, 1/4 cup bourbon, vanilla and salt; slowly whisk in sugar mixture.
- Stir in pecan halves and pour into crust.
- Evenly spread bourbon infused chopped pecans across the top.
- Place pie plate on a baking sheet and bake 55-60 minutes. Let cool for at least 15 minutes before slicing.