Southern Pecan Pie is Hubby’s absolute favorite dessert, and this particular recipe has quickly become a favorite of many. Decadent sugary custard is blended with a splash of smooth honey whiskey and topped with toast caramelized pecans. It’s nutty just how phenomenal this pie is!! See what I did there? 😉 I’m sure once you try this recipe it’ll become a favorite of yours, as well.
The origin of my Southern Pecan Pie
In a small town in south Georgia there was a popular sandwich shop that was looking for a commercial dessert vender. I wanted to offer them the option of fresh pies and needed my recipe to have a cutting edge to be considered. I adapted my grandmother’s pecan pie recipe, which is true inspiration, and added a little secret ingredient…whiskey! Shhhh, please don’t tell my granny! 😉 Jim Beam Honey was the natural choice considering its nutty caramel flavor that compliments so many sweet dishes. Needless to say, I was hired…or rather, my pecan pie was! I am so excited to pass this recipe on to you.
The secret ingredient
Jim Beam Honey is whiskey made with a honey liqueur that is naturally sweetened. It’s smooth, toasty, and tastes like fall which makes it the perfect “extract” for pecan pie. It compliments with a slight honey flavor that makes your dessert stand out above the rest. And no need to buy a huge bottle of whiskey if you don’t even drink. You can buy a tiny “nip” bottle for about a dollar.
Will whiskey make the pie “tipsy?” Absolutely not. During the baking process the alcohol is cooked out and the pie is left with only the subtle flavors. That being said, feel free to omit the alcohol in this recipe if you prefer. Your pie will still taste phenomenal, just double the vanilla extract.
Whole or chopped pecans
Using whole or chopped pecans is purely about preference. Whole pecans can offer a lovely presentation when arranged in a circular pattern, however; they can create a messy pie slice if your knife isn’t sharp enough to cut through in a clean cut. I like to use chopped pecans for two reasons. First, the chopped pecans make slicing the pie a breeze! Secondly, the chopped pecans are mixed in the “batter” giving them a toasty, crunchy, caramel glaze. It’s definitely worth the effort!!
How to make Southern Pecan Pie
Pies are amazing desserts! They’re versatile, easy to transport, delicious with a variety of toppings, and the most important reason…they’re simple! This pie requires one large bowl and a beater. That’s it! No hovering over a kitchen sink while your guests are enjoying coffee and your dessert.
- Mixing Bowls – used to separate ingredients
- Hand Held Mixer – used to mix ingredients together
- Pie Plate – used to bake the pecan pie
- Filling – light corn syrup, sugar, eggs, butter, Jim Beam Honey, vanilla extract, salt
- Nuts – pecans
- Pie Crust – prepared pie shell or Basic All-Butter Pie Crust (easiest pie crust ever!)
Southern Pecan Pie gets so many requests and rave reviews. A lot of people think it’s complicated to make based on how phenomenal it tastes, but truth is, it’s one of the easiest pies I make.
- In a large microwave safe bowl, add butter and heat until melted. Let bowl cool down just a few minutes, then add the corn syrup, sugar, honey whiskey, vanilla extract, salt, and melted butter. Beat ingredients on medium speed until throughly blended.
- Stir in chopped or whole pecans. They will rise to the top of the pie during baking.
- Pour mixture in a prepared or homemade pie shell. Filling will puff up as it bakes. I use my Basic All-Butter Pie Crust for a tender flaky crust EVERY time! Detailed instructions for homemade pie crust included in link!
- Bake Southern Pecan Pie for about an hour, or until filling is set. This pie is delicious served warm with a dollop of ice cream, or cold after cooling in the fridge.
Southern Pecan Pie
- Preheat oven to 350 degrees.
- In a large mixing bowl, add the corn syrup, sugar, eggs, melted butter, honey whiskey, vanilla extract, and salt. Beat at medium speed with a hand held mixer until blended.
- Stir in chopped pecans.
- Pour mixture into pie shell and bake for 50 to 60 minutes, or until set.