Love & Southern Pecan Pie

August 5th marks mine and Audley’s 16th wedding anniversary, and if I have learned anything in 16 years, it’s that it is perfectly fine to spoil your husband!
{In fact, I highly recommend it!}
We were such naive (and thin!) kids back then, but I have loved growing up with my dear Audley and having the wonderful marriage we do today!  No one ever said marriage was easy, but a healthy combination of unconditional love, forgiveness, lots of laughter, patience, and yes, even a little spoiling sure does make marriage fun!
I know pecan pies are traditionally thought of as a delightful fall treat, but since I enjoy spoiling that man of mine, I can’t help but fix one or two or ten occasionally through the year just for him.  His birthday “cake” this year was not one, but two delicious pecan pies!
Now let me be honest with you, I cannot make a decent pie crust to save my life.  I can mix one all day long.  The problem is rolling it and getting it to fit in the pan.  So instead of spending all day wrestling with dough until the point of cussing, I used Pillsbury pie crusts.  It is that simple.
{Buy a pie crust and save yourself a lot of heartache.}
For the Pecan Pie filling:

    • 5 tablespoons unsalted butter


  • 1 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon fine salt
  • 2 cups chopped toasted pecans
  • 1 to 2 tablespoons bourbon 
  • (don’t buy cheap bourbon … make it a good Kentucky bourbon like Makers Mark or Woodford Reserve, or Knob Creek)
  • 2 teaspoons pure vanilla extract
  • 3 eggs, lightly beaten




Preheat the oven to 400 degrees and arrange your pie crust into an 8-in pie pan.  If you have pie weights (or dried beans), use them, otherwise pierce the bottom of your pie crust (and be prepared to scrub the pan) to keep the crust from shrinking as you bake it for a few minutes.  Bake until very lightly browned, being careful not to over cook or the crust will burn when you add the filling and cook again.
In a medium saucepan, mix together the butter, brown sugar, corn syrup,  and salt bringing to a boil over medium heat while continuously stirring to prevent burning.
This isn’t my preferred bourbon, but still really good
Continue to boil for one minute, then remove from heat.  Stir in the pecans, bourbon and vanilla.
{Don’t cheat yourself out of pecans!  If 2 cups doesn’t suit your fancy, by all means, add more!}
After stirring in the pecans, bourbon, and vanilla, set the mixture aside to cool.
In a small bowl, lightly whisk the eggs.  When the pecan mixture has cooled so that you can touch it without burning yourself, whisk the eggs into it, mixing well.
Pour the filling into your prepared crust, reduce oven heat to 350 degrees and bake just until center is set, about 40 minutes.
{Try sprinkling a cup of chocolate chips on your pie crust before adding your pie filling.  It will take your pie to a whole new level of delicious!}
Serve your pies up real pretty, making sure you have plenty of vanilla ice cream or whipped cream to accompany it.   You can even spike your whipping cream with a splash of bourbon (1 tsp. per pint) which makes for a grand accompaniment.
Tiered server is from HomeGoods
So, spoil the man in your life just a little, and by all means, enjoy your pie y’all!
Linking up for Foodie Friday with Designs By Gollum.

11 thoughts on “Love & Southern Pecan Pie

  1. Ha! Love the little additional note that you should definitely add to the recipe, Jen. Great looking pie. My mother's was made differently…a sauce with the pecans arranged on the top. I think your version might be the way to go. Cute couple you were and still are!


  2. I don't know why we only have pecan pie at Christmas time. I am thinking that is a very bad idea…we should enjoy something this good more often! Yum.


  3. Pingback: Derby Days | Fiddle Dee Dee

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