Bourbon Pecan Pie

Gus Gallagher
Gus Gallagher

There’s this strong childhood memory I have of my mum making pecan pie for us. For some reason it just stands out as an enjoyable memory. So one day I ring mum up and ask for her pecan pie recipe, thought it would be cool to have a recipe get passed down, “I don’t know why you always go on about the pecan pie, I think I only made it once – I could google a recipe for you?“ So, I present to you, mum’s famously googled pecan pie recipe.


There’s a heap of recipes out there, they are all basically the same, so I’m not reinventing the wheel here, but a few folk asked for it so here we go. I also added a splash of bourbon as it pairs with the vanilla and desserts are better when they have booze in them. For this I used Whipper Snapper Distillery’s coffee bourbon they made with Laika as it’s delicious and the coffee is just one more complimentary flavour.


Ingredients:

  • 150gm brown sugar

  • 3 eggs

  • 1/2 cup melted butter

  • 1tsp vanilla extract

  • 2 cups pecans

  • Shortcrust pastry

  • 1 cup golden syrup

  • Generous splash of bourbon (who measures bourbon? Anyway, probably like two shots and a couple for the chef)


Method:

Pre-heat your oven or barbecue to 350f / 175c. I used the Traeger Pro 780 because I’m too cool to own an oven (at BBQ HQ anyway).

Roughly chop about two thirds of the pecans, reserving the remainder as whole.

Mix the eggs using a whisk or whatever, I don’t particularly care, mix in the syrup, butter, vanilla, bourbon and sugar and give it a further mix. That golden syrup is going to stick to basically everything you touch – sorry.

Once you’ve done that, mix in the chopped pecans.

Line a pie dish with a bunch of shortcrust pastry – I don’t know if pie dishes have a standard sizing, I just bought some cheap ones from the supermarket. You probably should have lubed up the pie dish with a bit of butter or oil, sorry if you read this after you’ve already done it.

Pour your pie mix into the dish and pop in your barbecue or oven.
Get those whole pecans you kept aside and place them on top decoratively because you’re a fancy man that bakes a pretty pie.

Cook for 45-60 minutes until it’s set (that means it’s not liquid anymore)

Allow to cool COMPLETELY
I failed to this part one time and it was a hot mess.

Enjoy.

 

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