Pecan Bourbon Pie

Makes 2 pies
Level of difficulty: medium


Sweet Dough ingredients

Butter 160 gram
Sugar 100 gram
Egg 1
Flour 300 gram

Filling ingredients

Eggs 6
White Sugar 2 cup
Melted Butter 2/3 cup
Corn Syrup 2 cup
Bourbon 1 oz.
Pecan Halves 3 cups

Instruction to make dough

Cream the butter and sugar together. Beat the egg, and slowly add to the creamed butter and sugar.

Add all the flour and gently work into the mixture without over-working the dough.

Refrigerate for 2 hours.

Roll out the dough and place in a 10” fluted flan dish or a pie dish.

Weigh down with beans or pie weights in parchment paper and blind bake for 10 minutes at 350 degrees F.

Let cool.

Instructions to make Filling

Beat together the eggs and sugar. Whisk in slowly the melted butter. Add corn syrup and bourbon and stir.

Place broken pecan pieces in the baked pie shell... enough to cover the bottom but not more than a single layer.

Gently pour the filling over the pecans and stir to evenly distribute the pecans.

Bake in a 350 degrees F. pre-heated oven for 30 to 35 minutes until the centre is set when gently shaken.

Cool before serving.

Note: May take longer to cook in a pie pan if the filling is deep.


This recipe was created by Michael Sullivan, chef of the Merrill Inn, located at 343 Main Street East, Picton, Ontario, K0K 2T0. Toll free number: 1-866-567-5969.

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Visit 's wine and food blog Merrill Inn.


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