Food | Seasonal

Southern Palate: Holiday Recipe – Bourbon Pecan Pie

The holidays are almost here, which means it’s time to savor festive foods and seasonal libations while spending time with friends and family. Whether you are hosting a dinner party, participating in a gift exchange or just cozying up in one of Kiawah River’s immaculate coastal homes, the holidays are a good reason to try your hand at baking something delicious. This year, we are sharing the perfect tasty dessert that Kiawah River residents can serve guests on any occasion.  

This Bourbon Pecan Pie recipe from Garden & Gun combines two Lowcountry favorites, pecans and bourbon, creating deep flavors and a sweet finish that will be hard to resist. The earthiness of the pecans is a perfect complement to the rich sweetness of the bourbon, leaving no doubt that this classic and simple recipe with a Southern twist will be hit. And make sure to keep the leftovers (if there are any!) so you can cozy up and unwind from a night of hosting by the fire with a slice to yourself.  

Pie Crust
1 2/3 cups all-purpose flour mixed with 3/4 tsp. kosher salt
2/3 cup lard
3/4 tsp. white vinegar
1 small egg

Bourbon Pecan Pie Filling 
3/4 cup granulated sugar
1 1/2 cups dark corn syrup
1/2 tsp. kosher salt
1 1/2 tsp. all-purpose flour
3 large eggs
1 1/2 tsp. vanilla
2 tbsp. bourbon
1 1/2 tbsp. melted sweet butter
1 1/2 cups pecans

Pie Crust
Place flour and salt in bowl and cut in lard until mixture resembles small peas. In a Pyrex measuring cup, combine vinegar and egg, and add water to make 1/3 cup liquid. Slowly add liquid to the flour mixture, forming dough. Do not overwork. Remove from bowl, halve and pat into disks. If not using immediately, cover in plastic wrap and chill. 

Roll out one dough disk and fit in 9-inch pie pan, crimping edges. 

Preheat oven to 350° F. 

Bourbon Pecan Pie Filling
Using a hand mixer, combine sugar, syrup, salt, flour and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell.   

Bake in preheated oven for 1 hour and 15 minutes (a toothpick inserted in center should come out relatively clean). Remove from oven and place on cooling rack, allowing pie to rest for 2 to 3 hours to set.