Salted Caramel Bourbon Pecan Pie

April 6, 2022 | The Appalachian Homestead |

Whether you pronounce it pee-can, pe-cahn, or puh-cahn this unique spin on an Appalachian traditional fall pie is sure to please.

Pie Crust Ingredients

*if you’re in a rush, a refrigerated pie crust from the grocery will work just fine.

1 3/4c All Purpose Flour

2 tbsp Granulated Sugar

1/2 tsp Non Iodized Salt

6 tbsp frozen real butter shredded

1/4 c frozen crisco shortening shredded

7 tbsp Ice Water

Pulse in food processor until the dough comes together. Turn out onto plastic wrap and form into a ball. Rest in fridge for 1 hour.

Pie Filling Ingredients

1/2 c Light Corn Syrup

1/2 c Caramel Sauce (we prefer girhardelli’s)

3 tbsp Caramel Bourbon or Whiskey (we prefer Caramel Southern Comfort or Ole Smokey Salted Whiskey Caramel)

3/4c sugar

4 Lg Eggs

1/2 tsp salt

1.5 tsp Vanilla

1 c coarse pecan pieces

1 c whole pecan halves

Glaze Ingredients:

3 tbsp Caramel Bourbon or Caramel Whiskey

1/2 cup Caramel Sauce

Maldon Sea Salt Flakes

Instructions:

  • Preheat oven to 350°
  • Roll rested and prepared pie crust thinly and place into pie pan crimping the edges.
  • Prick the pie crust gently with a fork
  • Line the pie crust with aluminum and bake for 8 minutes
  • Remove from oven and remove foil
  • In a large mixing bowl, stir together Corn Syrup, Caramel Sauce until well mixed
  • Add 4 large eggs one at a time combining each before adding the next
  • Add 1 tsp vanilla
  • Add 3 tbsp Caramel Bourbon or Whiskey
  • Add sugar and salt and mix well
  • Add course chopped pecan pieces and stir
  • Pour mixture into pie crust
  • Top with pecan halves, flat side facing down
  • Bake 55 mins at 350° on center rack, after 30 minutes cover the pie top by laying at piece of aluminum across. This will prevent over-browning of nuts and crust.
  • Remove from oven and allow to cool for 90 minutes before glazing
  • For the glaze, Bring whiskey and caramel to a simmer then drizzle atop the cooled pie to your desire.
  • Sprinkle with Maldon Sea Salt Flake

We serve this along side a scoop of vanilla bean ice cream drizzled with the caramel bourbon sauce. Be sure to let us know if you try our recipe, we’d love to hear your thoughts.