Paula Deen Bourbon Pecan Pie: aka Douglas’ Dark Rum Pecan Pie

Paula Deen Bourbon Pecan Pie: aka Douglas' Dark Rum Pecan Pie turns pecan halves, dark corn syrup and bourbon into a rich, gooey Southern dessert in 45 minutes. Save this easy Southern pecan pie for the holiday table, church supper or Thanksgiving dinner, because it's a simple one-bowl filling.

Bake the pie on a heavy-duty cookie sheet, because it keeps the bottom crust cooking evenly and catches any drips. Skip it and the crust can turn pale and soggy under all that filling.

Paula starts the oven hot at 375°F for 10 minutes, then drops it to 350°F so the crust sets before the filling cooks through. Stirring in a splash of good bourbon gives the pie a deeper, toasty flavor than a plain pecan pie.

Paula Deen Bourbon Pecan Pie: aka Douglas' Dark Rum Pecan Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

480

kcal

A glossy, caramel-like custard holds a full layer of toasted pecans inside a flaky deep dish crust. It sets up firm enough to slice cleanly once it cools.

Ingredients

• 1 cup sugar
  

• 3 tablespoons melted Butter
  

• 1/2 cup dark corn syrup
  

• 3 large beaten eggs
  

• 1 1/2 cups pecan halves
  

• 2 tablespoons good quality bourbon
  

• 1 (9 inch) unbaked deep dish pie shell
  

Directions

• Preheat the oven: Preheat the oven to 375°F. Set a heavy-duty cookie sheet on the rack so it is ready for the pie.
• Mix the filling: Stir 1 cup sugar and 3 tablespoons melted butter together in a medium bowl. Then add 1/2 cup dark corn syrup, 3 large beaten eggs, 1 1/2 cups pecan halves and 2 tablespoons bourbon, and stir until everything is combined.
• Fill the pie shell: Pour the mixture into the unbaked 9 inch deep dish pie shell. Then set the pie on the heavy-duty cookie sheet.
• Bake the pie: Bake for 10 minutes at 375°F, then lower the oven temperature to 350°F. Keep baking for another 25 minutes, or until the pie is set.
• Cool the pie: Remove the pie from the oven and set it on a wire rack. Let it cool completely so the filling firms up before you slice it.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Nordic Ware half sheet pan, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this pecan pie without bourbon?

Yes, you can leave the bourbon out and the pie will still set the same way. The flavor will be sweeter and a little less deep, so a splash of vanilla extract is a fair swap.

How do I know when the pecan pie is done?

The pie is done when the filling is set after the full 25 minutes at 350°F. The edges should look firm, and the center should only wobble slightly, since it keeps setting as it cools.

Can I use light corn syrup instead of dark?

You can, and the pie will still bake up fine. Dark corn syrup gives a deeper, more caramel-like flavor, so the pie will taste a little lighter with the light kind.

Can I make this pie ahead of time?

Yes, bake it a day ahead and let it cool completely on a wire rack. Cover it and keep it in the fridge, then let it come to room temperature before serving.

Why should I bake the pie on a cookie sheet?

A heavy-duty cookie sheet helps the bottom crust bake evenly and keeps any bubbling filling off your oven floor. It also makes the pie easy to move in and out of the oven without spilling.