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Bourbon Ginger Pecan Pie

Author: Emily Hilliard/Susan Reid

Bourbon Ginger Pecan Pie Recipe

Credit for this pie belongs to Alison Kave and her book First Prize Pies. Her special recipe adds three types of ginger to a pecan pie filling — with a splash of quality sipping bourbon, too.

At a glance

Prep
Bake
Total
Yield
8 servings
Nutrition information

Ingredients

Choose your measure:

Crust

Filling

  • 3/4 cup packed dark brown sugar
  • 1/2 cup Grade A very dark maple syrup (cooking maple syrup)
  • 3 large eggs, lightly beaten
  • 3 tablespoons good bourbon (optional)
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups pecan pieces
  • 1/4 cup mini diced ginger

Instructions

  1. To make the crust: Grease and flour a 9" pie pan. Roll the chilled, rested dough to a 12" to 13" circle and fit it into the pan. Trim and flute the edge, then put the lined pie pan in the refrigerator for 20 minutes, while you preheat the oven to 425°F.
  2. To pre-bake the crust (blind bake): Prick the crust all over with a fork. Line it with parchment paper or a basket-style coffee filter, and fill with pie weights or dried beans. Bake the crust for 20 minutes, then remove it from the oven. Remove the liner and weights or beans, and brush the crust all over with the beaten egg mixture. Return it to the oven and bake for 3 more minutes. Remove it from the oven and lower the temperature to 350°F.
  3. To make the filling: Whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt. Sprinkle the pecans and mini diced ginger into the pie crust, and pour the filing mixture over them.
  4. To bake: Place the pie on a parchment- or foil-lined baking sheet, and bake for 25 to 30 minutes, until the filling has set and is slightly wobbly in the center. Remove it from the oven and cool it on a rack completely before serving.
  5. Yield: one 9" pie.

Nutrition Information

  • Serving Size 1 slice, 133g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 481
  • Calories from Fat 243
  • Total Fat 27g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 110mg
  • Sodium 259mg
  • Total Carbohydrate 52g
  • Dietary Fiber 3g
  • Sugars 37g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.