Holidays/ Pies and Tarts

Bourbon Pecan Pie

Nothing says “holiday” like pecan pie. The taste of rich flakey crust, a gooey, sweet pecan filling with a touch of bourbon brings back childhood memories. Maybe not the bourbon part, but you get the idea. It’s a fairly easy pie to make and a big hit with family and friends.

For the crust, I used a recipe that is super close to the crust my Nana used to make. The difference is the egg. I don’t remember her ever adding an egg. This recipe is by Georgia Chef Hilary White, co-owner of The Hil in Serenbe. It’s been a fool-proof  crust for me for the last year. Not that Nana’s recipe isn’t close to perfection but, I don’t know, maybe it’s the egg. This recipe makes two 9-inch crusts but I used all of the dough in my pecan pie.

Pie Crust:


  • 1 and 2/3 cups all-purpose flour mixed with 3/4 tsp. kosher salt
  • 2/3 lard
  • 3/4 tsp. white vinegar
  • 1 small egg
  • water


  • Place flour and salt in bowl, cut in lard until mixture resembles small peas. I use my hands.
  • Combine vinegar and egg in a measuring cup, then add water to bring the amount up to 1/3 cup. Stir.
  • Slowly add liquid to the flour mixture, forming dough. Do not overwork.
  • Remove from bowl, halve, and pat into disks.
  • If not using immediately, cover with plastic and chill.

* I have also tried this recipe with vegetable shortening, instead of lard, and it works great.

I use my hands to cut the lard, or vegetable shortening, in with the flour mixture.

Combine the liquid and flour mixtures to form a ball. Do not overwork.

Roll out your dough after making the pie filling, trim, then pinch the edges. Use a fork for added design. It doesn’t have to be fancy.

Hang on to any leftover dough. If you have leftover filling, you can make a mini-pie and get a taste before the family gathering. Pie dish sizes vary so I usually have extra.


Once you’ve made your pie filling, use pecan halves to make a design on top. I like to start with a cross in the middle and continue to add…like cutting a pizza. You can also start with a circle around the pie’s edge and continue in a circle (spiral) until you reach the middle. Just make sure you have extras on hand. The two cups in the recipe will be in the filling. You do not have to make a design. That’s just something extra.

I used local Georgia grown pecans. Check your local growers. There are many types of pecans and flavors.

Make sure to place the pie on a baking sheet to avoid spillage in the oven. Wash the crust with an egg before baking.

Nothing like getting together with friends and family for homemade pie and hot coffee.

I could hardly contain myself during this shoot, and yes, I ate this piece when it was over.

Yummy goodness! Great with ice cream, too.

Bourbon Pecan Pie

By Morgan's Kitchen
Cooking Time: 1 hour 15 minutes


  • 3/4 cup granulated sugar
  • 1 1/2 cups dark corn syrup
  • 1/2 tsp. kosher salt
  • 1 1/2 tsps all-purpose flour
  • 3 large eggs
  • 2 tsp. vanilla
  • 1 tbsp bourbon
  • 1 tbsp. soft unsalted butter
  • 2 cups pecans, coarsely chopped
  • 1 extra egg for crust wash



Preheat oven to 350° F.


Combine sugar, dark corn syrup, salt, flour, and eggs.


Athen, add vanilla, bourbon and butter. Mix well.


Fold in chopped pecans.


Let the pecans marinate in the mixture while you prepare your crust dough.


Pour filling into the unbaked pie shell.


Bake for 1 hour and 15 minutes.


Pie is ready when toothpick in center comes out somewhat clean.


Remove from oven and place on a rack to cool.


Let pie rest for 3 hours.


Watch your cooking time. I started with 55 minutes and worked my way up. Time will depend on your oven. I like a little more crunch on top so I left the pie in the oven longer. Be careful not to overcook. You may add 1 extra tablespoon of bourbon to this recipe for a stronger kick.

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  • Reply
    Jane Caruthers
    November 23, 2019 at 4:19 pm

    Geez! I wish I were there to have a slice with you! ❤️

    • Reply
      November 24, 2019 at 8:33 am

      I do, too!!

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