
Maker’s Mark Double-Nut Pecan Pie
Maker’s Mark Double-Nut Pecan Pie
By Elizabeth Karmel, Executive Chef, Hill Country Barbecue Marketer
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!
Servings: 8–10
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Ingredients
- 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*
Instructions
- Preheat oven to 350˚F.
- Put chopped nuts into the bottom of the pre-baked 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.
Tags: Recipes, Desserts, Pecans, Butter, Sugar, Corn Syrup, Eggs, Vanilla Extract, Pie Shell, Hungry