It’s impossible to resist any homemade Southern cooking. This pecan pie recipe is no exception. The key to this recipe is in the addition of a couple tablespoons of bourbon. It gives this pie a mature taste that elevates it from the standard homemade pie.
- Serves: 10–12
- Prep Time: 20 minutes
- Cook Time: 2 1/2–3 hours
- 1 refrigerated pie crust
- 3 large eggs
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter, melted
- 2 tablespoons bourbon
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup pecans, coarsely chopped, plus ½ cup whole pecans
- Lightly spray the insert of a 6-quart slow cooker with cooking spray.
- If your slow cooker is an oval, you’ll need to shape the pie dough slightly. On a lightly floured surface, roll the pie dough lightly in one direction to make the circle into an oval slightly larger than the slow cooker. Carefully place the dough in the slow cooker, rolling the excess dough around the edges to make a lip to hold the toppings.
- In a large bowl, whisk together the eggs, sugar, corn syrup, butter, bourbon, salt, and vanilla until well mixed.
- Stir in the chopped pecans. Pour the filling into the slow cooker over the pie dough. Gently arrange the whole pecans in a pretty pattern on top of the filling. I like to have a row along the edge of the pie crust and a few more scattered in the middle.
- Place two long pieces of paper towel over the top of the slow cooker and cover with the lid. Cook on High for 2 ½ to 3 hours. Transfer the slow cooker insert to a wire rack and let cool for 15 minutes.
- Serve warm.