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Bourbon Orange Pecan Pie
If there was ever a dessert that tasted like everything you love about Christmas this is it. Warm cloves, smooth bourbon, tangy orange, buttery pecans all together in flaky crust. It's a little bit of holiday magic any time of the year.
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
servings
Calories
630
kcal
Author
Marye Audet-White
Ingredients
½
cup
light corn syrup
½
cup
dark corn syrup
3
eggs
1
cup
sugar
4
tablespoons
unsalted butter
melted
1
teaspoon
vanilla
1
tablespoon
of orange juice
1
tablespoon
bourbon
Zest
from one orange
½
teaspoon
of Kosher salt
½
teaspoon
cloves
2½
cups
chopped pecans
1
inch
unbaked pie crust
9- deep dish or 10-inch
Instructions
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.
Notes
You may omit the bourbon and use 2 tablespoons of orange juice if desired.
Nutrition
Calories:
630
kcal
|
Carbohydrates:
75
g
|
Protein:
5
g
|
Fat:
36
g
|
Saturated Fat:
7
g
|
Cholesterol:
15
mg
|
Sodium:
168
mg
|
Potassium:
191
mg
|
Fiber:
3
g
|
Sugar:
59
g
|
Vitamin A:
195
IU
|
Vitamin C:
1.4
mg
|
Calcium:
37
mg
|
Iron:
1.6
mg