There’s plenty of holiday flavor in this orange bourbon pecan pie but that doesn’t mean you have to save it for the holidays! The sweet pecan “goo”, the smooth bourbon, and the tangy orange all work together to make this dessert unforgettable.
When you make this recipe you’ll need: light corn syrup, dark corn syrup, eggs, sugar, butter, vanilla, orange juice, orange zest, salt, cloves, pecans, bourbon, 9-inch deep dish pie crust, unbaked.
Pecan pie is a staple here in Texas all year. It is, after all, the state pie!
It shouldn’t surprise anyone that there are almost as many recipes for our favorite pie as there are cooks in Texas. Many of those recipes have been handed down from generation to generation. Although I love this Texas classic as much as anyone I always wonder if there is some way I can improve it. At this point I probably have five or six pecan pie recipes that I make and several more that I am working on. Seriously. You can never have too many pecan pie recipes, right?
I think I’ve said before that my parents were old school. My dad was born in 1917 and my mom in 1918. They had lived through the Great Depression as teenagers and Dad was a pilot in the Army Air Corps during World War II. Both were raised on farms and both of them instilled in me the need to be independent. Things like to knowing how to forage for wild foods, to garden, to create a home and take care of my family in the midst of anything.
My parents didn’t buy shelled pecans. In fact, they didn’t buy pecans! They collected pecans that fell from the trees along the roadways and bring them home. We spent hours sitting at the kitchen table talking and shelling them. When I was growing up it seemed like the most tedious process ever — and a total waste of time. After all, you could just go to the store and BUY pecans already shelled!
What I didn’t understand then was that those times around the table strengthened our family. We shelled and we talked. We shared our lives with each other, we laughed, and once in awhile we cried. It was during those “tedious” moments that my parents imparted their values, their beliefs, and their skills to me.
I live in a 110 year old house on a little over 2 acres. The acreage is heavily wooded and there are probably 10 or more pecan trees plus a couple of black walnut trees. My parents would be horrified to know that I buy my pecans at the store already shelled and ready to be made into things like pecan pralines or this orange bourbon pecan pie.
I have caved to the ease of modern life but I still make sure that we spend time around OUR table. We don’t shell pecans but we do talk, we do share our lives, we laugh, and once in awhile we cry. My husband and I impart our values, beliefs, and skills to our kids and grandkids.
Because it never really was about the pecans at all. I just didn’t know it.
Don’t wait for the holidays to make this pie! It’s flavor kind of reminds me of an Old Fashioned cocktail. Let me know what you think of it.
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It’s important that you use a 9 -inch high sided pie dish or a 10-inch regular pie dish. I love this red deep dish pie pan with the fluted edges — so pretty to bring to the table!
Bourbon Orange Pecan Pie
Here’s the orange bourbon pecan pie recipe! Let me know what you think…
If you love this recipe please give it 5 stars!
Bourbon Orange Pecan Pie
- ½ cup light corn syrup
- ½ cup dark corn syrup
- 3 eggs
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 tsp vanilla
- 1 tablespoon of orange juice
- 1 tablespoon bourbon
- Zest from one orange
- ½ teaspoon of Kosher salt
- ½ tsp cloves
- 2½ cups chopped pecans
- 1 inch unbaked pie crust, 9- deep dish or 10-inch
- Preheat the oven to 350F.
- Place the pecans on a baking sheet.
- Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.
- Whisk the eggs then add the corn syrups, orange juice, bourbon, and melted butter.
- Whisk to blend.
- Add the sugar, vanilla, orange zest, cloves and salt.
- Beat well.
- Add the pecans to the pie crust.
- Carefully pour in the egg mixture.
- Bake for 1 hour at 350F.
- The middle of the pie will still jiggle slightly.
- Cool for 2 hours.