Favorite Bourbon Pecan Pie Recipe

Recipesfull introduces to you: Pie Recipes. (Favorite Bourbon Pecan Pie Recipe). This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.

Brief

Prep 15 mins

Cook: 35 mins

Additional: 1hr

Total: 1hr50 mins

Servings: 8

Yield: 1 9-inch pie

Favorite Bourbon Pecan Pie Recipe

Ingredients

½ cup white sugar

½ cup brown sugar

3 tablespoons butter

melted

½ cup light corn syrup

3 eggs

beaten

2 tablespoons bourbon

2 cups pecan halves

1 (9 inch) unbaked deep-dish pie crust

Banana Cream Pie III

Dessert

Directions

Step 1

Preheat an oven to 375 degrees F (190 degrees C).

Step 2

Mix the white sugar brown sugar and butter together in a bowl. Stir in the corn syrup eggs and bourbon; fold in the pecans. Pour the mixture into the pie crust.

Step 3

Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set about 25 minutes more. Allow to cool completely on a wire rack before serving.

Nutritional Information

Favorite Bourbon Pecan Pie Recipe

Servings Per Recipe:8

Calories: 532.6

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 55.9g 18%

Dietary Fiber: 3.4g 14%

Sugars: 32.6g

Fat: 33.1g 51%

Saturated Fat: 6.8g 34%

Cholesterol: 81.2mg 27%

Vitamin A Iu: 239.5IU 5%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.1mg 6%

Vitamin C: 0.3mg 1%

Folate: 32.3mcg 8%

Calcium: 46.5mg 5%

Iron: 1.8mg 10%

Magnesium: 39.4mg 14%

Potassium: 170.2mg 5%

Sodium: 190.4mg 8%

Thiamin: 0.3mg 28%

Calories From Fat: 297.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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