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Pecan Pie with a Twist

Chef Kat Gordon of Muddy’s Bakeshop in Memphis, TN
This Southern baking staple is gooey and sweet. Serve with bourbon-spiked whipped cream!
0 from 0 votes
Course Dessert
Servings 8


  • ½ cup sugar
  • ½ cup light brown sugar
  • ¾ cup dark Karo syrup
  • ½ cup butter
  • 3 eggs beaten in heat proof bowl
  • 2 cups chopped and lightly toasted pecans
  • 1 teaspoon vanilla
  • 2 tablespoons good whisky
  • 1/8 teaspoon salt
  • 1 10-inch shell, unbaked (a deep dish 8 or 9" will work too)


  • Preheat oven to 350°F.
  • Stirring constantly, cook the sugars, syrup, and butter over medium-high heat until it just comes to boil.
  • Pour the hot mixture slowly into the eggs, beating all the while. If you quickly dump the hot mixture into the eggs, the eggs will cook and clump! Do this SLOWLY!
  • Stir in the pecans, vanilla, whisky, and salt.
  • Pour the filling into the pie shell.
  • Bake about 40 to 50 minutes. The pie should jiggle but not slosh.
  • Let cool all the way before serving. This is delicious when served a bit of homemade whipped cream.
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