It's not Thanksgiving without a (Bourbon) Pecan Pie

Bourbon-Pecan Pie recipe

I'm sorry let's pause for a moment and thanked Cheryl Day from Good Housekeeping for posting this recipe. If you guys don't know, I LOVE PECAN PIE! And someone decided to add liquor to it, well, I just found my happy corner. It's never too early to start planning and at we're all about planning around here. Besides use this time now, to do a trial run and see how it turns out.

This favorite gooey sweets is another great idea for Thanksgiving or Christmas. So what did Cheryl use to make this:


Pie Crust
  • 2 c. all-purpose flour
  • ⅓ c. light brown sugar
  • ¾ tsp. fine sea salt
  • 1 stick unsalted butter
  • 7 tbsp. unsalted butter

  • ½ c. granulated sugar
  • ¼ c. light brown sugar
  • 1½ tsp. all-purpose flour
  • ½ tsp. fine sea salt
  • 4 large eggs
  • 1½ c. cane, sorghum or dark corn syrup, or honey
  • 2 tbsp. bourbon
  • 1½ tbsp. unsalted butter
  • 1½ tbsp. pure vanilla extract
  • 1¾ c. unsalted pecan halves


Make the Piecrust: In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball, read the full recipe, HERE.

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