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Today's dessert that I've selected is a bourbon pecan pie.
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And I'm gonna be using this wonderful Kentucky bourbon
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And we're gonna start with one cup of sugar.
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And we've got three tablespoons of melted butter
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that we're gonna mix with that sugar.
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I got this recipe from Douglas Boyce.
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He's a friend of mine from Charleston, South Carolina.
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He is actually an architect,
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and we became friends,
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and I used to live downtown in Savannah,
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right on the parade route.
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So Douglas would come over and celebrate
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Saint Patrick's with us,
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and he made the best margaritas.
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And I'm not a big drinker,
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but one time he actually got me tipsy
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on these yummy, yummy margaritas.
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So we've got our sugar mixed up.
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And we're gonna beat up three eggs.
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And we don't have to beat them, beat them, beat them,
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we're just gonna fluff them.
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And add that to our sugar and butter.
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But I love this because it is so simple.
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So we're gonna take our pecan halves.
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Now you can chop your pecans
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or you can leave them whole halves like I've done here.
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I personally think this makes a prettier pie.
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So we're just gonna dump our pecans right into our shell.
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So just put those there.
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We've got our sugar, our butter, and our eggs in here.
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And we're gonna put about a half a cup
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Or if you've got cane syrup,
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it would be perfectly all right to use a cane syrup.
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Just give that a few quick stirs.
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And see how that's turning that brown
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and gonna give us that warm creamy center to our pie.
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And now for the best part.
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We're gonna use two tablespoons of bourbon.
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My family are big bourbon drinkers.
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They like to drink it straight.
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I can remember their little glasses
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of water sitting off to the side.
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They'd kick that bourbon back and then sip on that water.
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And, you know, I also remember my mother doing that,
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which I can't drink it like that.
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But they would love this bourbon because it would be so
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smooth to drink it straight.
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Now we're just gonna pour our filling over the pecans
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and run this into a 375 degree preheated
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And then we're gonna lower the temperature to 350
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and bake it for another 25 minutes.
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And before you know it, it's pie.
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Now this one's had a nice little breeze today,
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coming into the kitchen,
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that's cooled it right off.
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I don't know how y'all like to eat your pecan pie,
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but I like mine with fresh whipped cream.
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The only thing is when you use the whole pecan halves
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might make it a little harder to cut through those nuts.
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This looks just delicious.
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You know, that first piece of pie is the hardest to get out.
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That's why I think I should always have the first piece
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of pie because if it comes out ugly,
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I can get rid of it before the guests know it.
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And a little dollop of fresh whipped cream.
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And a little sprig of mint.
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You can't get any better or simpler than pecan pie.
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See all your nice filling,
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how light brown, caramel-y, bourbon-y color it is?
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I don't know if that bourbon is better in that mint julep
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or in this pecan pie.
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(upbeat country music)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
