Pecan pie, but make it with a twist? Okay, done! I’ve added honey whiskey to the filling and it’s truly the chefs kiss to these individual pecan pies! It adds a hint of flavor that makes all the difference, but isn’t overpowering – your friends and family may not even be able to pinpoint what this secret ingredient is, but they will be so impressed with the depth of flavor it adds to the pies. With a flaky, buttery crust and a gooey pecan packed filling, you need these pies on your Thanksgiving dessert table.
To be honest, pecan pie was never my thing, but when my cousin asked me to make a pecan pie, I was up for the challenge and set forth to make the best pecan pie I’ve ever had. And let me tell you…I ate two outta the five before he got them! To say they are good, is kind of an understatement.
Can I make it in one pie instead? Absolutely, use the same measurements below, but bake for about 60 – 1 hour and 10 minutes or until an internal temperature of 200 degrees. Check your pie half way through the cook time and place foil over the crust and top if you notice it is becoming too brown.
Tip: About 10 minutes before the pie is supposed to be done, keep an eye on it! You do not want to over bake your pie or you risk your pie filling becoming too hard.
Ingredients
Pecan Pie
*Makes 6 individual pies
- 1 cup light corn syrup
- 3 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
- 2 tbsp honey whiskey
- 2 tbsp melted butter, cooled
- 1 1/2 cup pecans, rough chop
- homemade or store bought pie dough
Instructions:
Pecan Pie
- Preheat oven to 350 degrees
- In a greased pie pan, place the pie dough and crimp the edges (you do not need to blind bake the pie crust)
- Whisk together sugar, brown sugar, eggs for about 1 minute. Add in vanilla extract, whisk together and drizzle in light corn syrup as you are continuously whisking
- Add in honey whiskey and slowly drizzle in melted butter
- Divide your pecans amongst the 6 individual pies and place them in the bottom of each pie well, pour pie mixture over the top
- Bake the pies in 350 degree preheated oven for 35 to 40 minutes or an internal temperature of 200 degrees
- Let cool, top with whipped cream and serve
- Optional – cut out leaf shapes from extra pie dough, brush egg wash and sprinkle with sugar, bake at 350 for about 25 minutes. Top the pecan pie with the leaf pie cut out
*Here is the tart pan that I use: INDIVIDUAL PIE PAN, but feel free to use any mini tart pans that you’d like!!
What did you think?