A deliciously decadent mixture of butter, eggs, sugars, pecans and bourbon whisky baked into a nutty and 'spirit'-ed heavenly pie. You won't be drunk, but your senses will be drunk with pleasure and the taste of heaven.
Great recipe! I did make a few changes, left out the sugars, butter, syrup, eggs, crust, etc.......bourbon was a great help while preparing a huge Thanksgiving dinner. - 20 Apr 2012 (Review from Allrecipes US | Canada)
20 some years ago I came across an elderly southern lady's recipe for Bourbon Pecan Pie. This is the exact same recipe, and I can tell you after baking this pie for 20+ years that it is without a doubt the best pecan pie there is. If you want a fancy presentation, take your pecans and arrange them in the pie crust. Press them down slightly. Then add your liquid. The nuts will rise to the top during baking leaving a professional appearance. I have only done this a few times when I really wanted a WOW presentation. - 15 May 2010 (Review from Allrecipes US | Canada)
This pie is delicious and so easy. I just used a bourbon that I happened to have on hand (Jim Beam) but I think any bourbon would do. I was worried that it might have to strong of an alcohol flavor, but it cooked right out and left it with a more sophisticated taste that was a welcome change from the same ole' pecan pie. Everyone loved it so I will be making again soon! Thanks for sharing Kimberly - 29 Nov 2009 (Review from Allrecipes US | Canada)