‘Bourbon Pecan Pie’

Recipe Courtesy of Cooking.NYTimes.com

Recipe Courtesy of Cooking.NYTimes.com

You can’t go wrong serving a pecan pie for dessert. Everyone loves the pairing of the crunchy, buttery pecans and the gooey sugary filling–along with a crumbly crust of course.  And boy are they easy to make!  You don’t need to par-bake the crust, the filling goes right into an unbaked pie shell and into the oven.  I loved this recipe from the New York Times recipe collection that pairs a classic pecan pie with a hint of sweet, rich bourbon.  Each bite has a faint bourbon scent which is a delight paired with the pecans and sweet filling.  I love serving this warm pie with chocolate chip ice cream for an extra decadent bite.

(To view this recipe, click on the following link: http://cooking.nytimes.com/recipes/1766-bourbon-pecan-pie)

‘Bourbon Pecan Pie’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: (1) 9-inch pie
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • http://cooking.nytimes.com/recipes/1766-bourbon-pecan-pie

Directions:

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