Whiskey Pecan Pie

A slice of pie topped with pecans and a drizzle of white cream.

Take your pecan pie one step better by lacing it with whiskey and topping it with a cinnamon whiskey glaze. A fabulous addition to any holiday or dessert table.

Course Dessert

Cuisine American

Keyword pecan pie with whiskey, whiskey pecan pie, whiskey pecan pie recipe

Prep Time 25

Cook Time 1

Let Cool 4

Total Time 5 25

Servings servings

Calories 1797kcal

Author Eileen Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
baking sheet
9 inch pie plate
Measuring Spoons and Cups
Stainless Steel Mixing Bowls
Hand Mixer
Spatula

Ingredients

1 (9 inch) deep-dish pie crust, homemade or storebought chilled, not frozen

Pie Filling

1 ½ teaspoon all-purpose flour
½ teaspoon salt
½ cup granulated white sugar
¼ cup dark brown sugar, packed
4 large eggs
1 ½ cup dark corn syrup
2 Tablespoons whiskey Note 1
1 ½ Tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
1 ¼ cup pecan halves

Whisky Cinnamon Drizzle

½ cup confectioners sugar
1 teaspoon ground cinnamon
2 teaspoons whiskey Note 1
1 teaspoon whole milk Note 2

Instructions

Preheat oven to 350°F. Line a baking sheet with aluminum foil.

For the filling

Add flour, salt, white and dark brown sugar to a large mixing bowl. Whisk to combine them together.
If using homemade pie crust, roll it out on a floured surface and place in the pie plate. If using a store made crust, place it into the pie plate.
Add the eggs to the flour mixture. Use a hand mixer to blend until the mixture is smooth.
Beat in to combine the corn syrup.
Blend in the whiskey, melted butter, and vanilla to the mixture.
Stir in the pecans with a rubber spatula.

Building the Pie

Scoop the filling into the crust.
Put the filled crust on the prepared baking sheet. Loosely cover the pie with foil.
Bake in the preheated oven for 1 hour. (The filling will almost be set.) The center will slightly jiggle.
Remove the pie from the oven. Place on a rack and allow to cool for about 4 hours.

Whiskey Sauce

In a medium-sized mixing bowl, whisk until smooth the confectioner sugar, ground cinnamon, whiskey, and milk. Set aside until the pie is cool.
After the pie is cooed for 4 hours, drizzle the sauce over the pie.
Cut into slices and serve.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: My favorite whiskey is a good Tenessee whiskey such as Jack Daniels Rye Select or Heaven's Door Double Barrel.

Bourbon can also be used in the pie, making it a Bourbon Pecan Pie. I suggest a good Kentucky Bourbon such as Maker Mark or Elijah Craig Small Batch Bourbon.

Apple juice can be used in lieu of liquor.

Note 2: Whole milk delivers flavor, splurge on this pie, and use it. However, low-fat can be used. We do not recommend skim milk for this recipe.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition