Bourbon Pecan Pie

picture of pecan pie

picture of pecan piePrepared sauces, condiments, and relishes are great to have on hand not just for embellishing a dish, but also to jump-start a recipe as I’ve done here with Stonewall Kitchen’s Bourbon Pecan Caramel Sauce. The sauce’s base is corn syrup which is exactly what would be used for pecan pie filling. I swapped the corn syrup for the sauce and added egg yolks instead of whole eggs for richness. For more depth of flavor, I browned the butter and added a bit of Molasses. Instead of the loose, sugary-sweet filling often found in a pecan pie, the result is more of a rich deeply flavored custard (thanks to the egg yolks only and the deeper flavor from molasses). Think of it as a bourbon pecan pie creme brulee in pie shell. I hope you enjoy!

Bourbon Pecan Pie

Yield:  1 9” pie

1 prepared pie crust for 9” pie, homemade or purchased


4 tablespoons butter

1 12.5 oz. jar Stonewall Kitchen Bourbon Pecan Caramel Sauce

½ cup heavy cream

1 tablespoon molasses (optional, but provides a deeper flavor)

½ teaspoon kosher salt

6 egg yolks

1 ½ cups toasted pecan halves

Preheat oven to 350 degrees.

Line a 9” pie pan with pie crust and flute the edges.  Line the pie crust with parchment paper and weigh down with pie weights or dried beans.  Blind bake at 350 degrees for 25-30 minutes.

While pie crust is baking, place the butter in a small saucepan or saute pan over medium heat.  Cook until butter is melted and the milk solids have browned to a medium brown color.

In a medium mixing bowl, combine the caramel sauce with the browned butter (including the milk solids), heavy cream, molasses, kosher salt and egg yolks.  Whisk well to blend everything together.  Add the pecan halves and stir to mix well.  Pour into the blind-baked crust and return to oven for an additional 45-50 minutes or until the center just barely jiggles.  Remove from oven and set aside to cool.

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