Chocolate Bourbon Pecan Pie Recipe (2024)

FAQs

What bourbon is best for pecan pie? ›

Yes. Because pecan pie is an "egg-rich" pie, the USDA recommends you store it in the fridge after it has cooled. Unless you plan on serving the pie within two hours of baking, it shouldn't stay out at room temperature.

For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.

The alcohol will evaporate. It's just used for cooking purposes, not to get little Tommy drunk! It's perfectly safe and delicious to boot. It's my understanding that baking anything with alcohol in it safely evaporates (or “cooks out”) any alcoholic content.

Specifically, Crown Royal is a Canadian whisky, and even though this technically uses a bourbon mashbill (64% corn, 31.5% rye, 4.5% malted barley), bourbon can only be made in America. Though the TTB originally approved the label, they reversed their decision and forced the brand to stop using the name 'Bourbon Mash'.

🥃 Quick summary. Whiskey is a general term for an alcoholic liquor made from fermented mashed grains. Bourbon is the term for a whiskey made from a grain mixture that is at least 51% corn. Bourbon was traditionally made in Bourbon County, Kentucky, and most bourbon is still produced in the state of Kentucky.

You can leave a pecan pie out of the fridge for up to four hours—just be sure to refrigerate it after that. If you've just baked your pie, be sure to let it cool completely before refrigerating—this is also an important step for food safety, as you don't want to put a piping hot pie in the fridge.

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Why is my homemade pecan pie runny? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Light Corn Syrup Substitute

The best light corn syrup substitutes are golden syrup, brown rice syrup, golden or amber maple syrup, agave, tapioca syrup, simple syrup, and light honey.

Maker's Mark

Maker's Mark is suitable for baking when the bourbon flavor should be more subtle. Tasting notes on this bourbon include a spice-forward flavor profile with cinnamon, clove, nutmeg, and ginger. Vanilla and caramel are also evident, but each flavor blends with no real standout or dominating flavor.

Pecan pie is not safe for dogs to eat.

Not only are the pecans themselves high in fat, but pecan pie contains other ingredients such as sugar, corn syrup, and butter that your dog should not eat.

Depending on the recipe if you don't specifically want “bourbon” flavor, you could try just leaving it out, or use another flavor you like. Unless it's a strictly savory dish, you could try maple syrup or maple extract, or just vanilla extract, or even a reduced cola syrup.

Generally the smoother, sweeter bourbons, such as Woodford Reserve, are a better choice for baking. But whatever you choose, be sure it's a good-quality brand with lots of flavor. If it's not something you'd want to drink, you probably won't want to eat it, either.

A bottom-shelf bourbon will add booziness to your dish, but not much else. But at the same time, do not use your $300 bottle of Pappy Van Winkle to cook. Rice advocates a middle ground: “Middle-shelf bourbons that have a balance of booziness with distinctive bourbon flavors are the ones to use for baking and cooking.