Maker’s Mark® Double-Nut Pecan Pie
by Elizabeth Karmel, Executive Chef, Hill Country Barbecue Market
The classic pecan pie made better with the addition of both chopped and whole pecans and a splash of both vanilla and bourbon. Serve with Maker’s Mark®-spiked whipped cream for a double treat!
Prep Time: 2 hours
Cook Time: 1 hour
2 tablespoons Maker’s Mark® Bourbon
1 cup whole pecans
3/4 cup chopped pecans
2 tablespoons unsalted butter, melted
1/2 cup granulated white sugar
1/2 cup dark corn syrup
1/4 cup light corn syrup
3 large eggs
1 teaspoon pure vanilla extract
1 pre-baked 9-inch pie shell*
- Preheat oven to 350˚F. Put chopped nuts into the bottom of the prebaked pie shell and set aside.
- Combine melted butter, granulated sugar, the dark and light corn syrups, eggs, vanilla extract and Maker’s Mark® Bourbon.
- Pour this mixture on top of chopped nuts. Place a decorative row of whole pecans on the top. Bake about 50-60 minutes on the center rack of the oven or until cooked through. The pie will spring back on top but still jiggle a little until it cools. If the top is getting too dark before the center is done, tent with aluminum foil.
- Cool for a minimum of three hours. The pie is best made the day before.
*Note: Pre bake the pie shell according to package directions at least two hours beforehand to allow time to cool.