Best Easy Bourbon Pecan Pie Recipe - Crazy for Crust (2024)

FAQs

What is the best bourbon to use for pecan pie? ›

Even though long baking times aren't necessary, Buffalo Trace is an excellent option for sweet treats that bake on low heat for an extended time. Pumpkin pie and cheesecake are seasonal desserts that benefit from the bump this bourbon brings, picking up the brown sugar and spice present in the whiskey.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Specifically, Crown Royal is a Canadian whisky, and even though this technically uses a bourbon mashbill (64% corn, 31.5% rye, 4.5% malted barley), bourbon can only be made in America. Though the TTB originally approved the label, they reversed their decision and forced the brand to stop using the name 'Bourbon Mash'.

Whiskey is a general term for an alcoholic liquor made from fermented mashed grains. Bourbon is the term for a whiskey made from a grain mixture that is at least 51% corn. Bourbon was traditionally made in Bourbon County, Kentucky, and most bourbon is still produced in the state of Kentucky.

Generally the smoother, sweeter bourbons, such as Woodford Reserve, are a better choice for baking. But whatever you choose, be sure it's a good-quality brand with lots of flavor. If it's not something you'd want to drink, you probably won't want to eat it, either.

Not enough to taste (you do taste the bourbon), and certainly not enough to harm a child, who will most likely be eating a smaller serving. It's my understanding that baking anything with alcohol in it safely evaporates (or “cooks out”) any alcoholic content.

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.

Why is my pecan pie so hard? ›

Bake the pie too long and the filling will become rock hard after cooling. Don't bake the pie long enough and the filling will ooze all over the place and the pie will fall apart. There are three okay ways to kind-of tell when your pecan pie is done but only ONE foolproof way to tell when your pecan pie is done.

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

A wheated bourbon like Maker's Mark is sweeter and warmer, enhancing desserts, jams, jellies and sauces that pair with smoky flavors. Spicy, peppery high-rye offerings like Four Roses Single Barrel work well with dressings and fruit-based dishes and have the brightness to offset rich and creamy ingredients.

Ruffenach says she chooses which bourbon to add to her recipes based on flavor profile. “I think about sweetness versus spice,” she explains. “My go to for most of my baking is Old Forester 86 or JTS Brown [from Heaven Hill]. If I want to have a little extra spice or punch, I might use Old Grand-Dad Bottled in Bond.”