October 20, 2020 at 4:12pm | Jordan Hubbard
We had so much fun in our virtual pie baking class with Chef Phelan of JW Culinary! This bourbon pecan pie is easy to make and will be a hit with the whole family and is perfect for Thanksgiving!

  • 1 pie shell,9-inch or unbaked
  • 6 tablespoons unsalted butter, softened
  • 1 cup Dark Brown Sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup Dark Corn Syrup
  • 1 tablespoon bourbon
  • 2 cups pecan halves or pieces
  • 1 tablespoon fresh thyme, picked
  • 2 Charred Lemon halves

  1. In a hot cast iron skillet or on a grill, place halved lemons flesh side down until charred.
  2. Beat the butter with the brown sugar until creamy and light. Add the eggs, one at a time, beating after each addition. 
  3. Beat in vanilla, salt, thyme, corn syrup, and bourbon. Squeeze the
  4. charred lemons for the juice into the mixture making sure to keep out the seeds.
  5. Preheat the oven to 350 F.
  6. Place the pie shell on a baking sheet—this will make it easier to move and will catch any spills.
  7. Spread 1 cup of the pecans evenly over the bottom of the pie shell.
  8. Pour the filling over the pecans. Sprinkle the remaining pecans over the filling.
  9. Bake the pie for 45 to 55 minutes in the preheated oven. Watch the crust edge after 30 to 40 minutes or so.

Happy baking and enjoy! 



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