Bourbon Pecan Pie, made with just a touch of bourbon, molasses, and butter with the flakiest homemade pie dough is a favorite anytime of year! I made this Bourbon Pecan Pie without corn syrup – but it tastes as fabulous, if not better than the traditional! For a vegan version of this pie check out my Vegan Bourbon Pecan Pie. [ see VIDEO in recipe card ]
Oh, it’s been one of those weeks. I’m not sure if it’s the change in season, the stormy weather or if it’s just been a long year. I just seem to be running in circles, not accomplishing what I’ve set out to do. Do you know what I mean?
One thing I have going for me is this Southern Bourbon Pecan Pie Recipe. Finally, something worked!
Ingredients You’ll Need for this Bourbon Pecan Pie Recipe
Most pecan pie recipes use corn syrup to sweeten and thicken it. I’ve made this pecan pie without corn syrup in favor of brown rice syrup, but it tastes just as fabulous as the most traditional versions out there!
- One, 9 1/2″ Blind Baked Pie Crust
- Brown Rice Syrup
- Light Brown Sugar
- Unsalted Butter
- Vanilla Bean Paste or Extract
- Pecan Halves
The bourbon is bold, but not overwhelming. I like to whip out the booze during the holiday season, both in baking and in drinking, especially Bourbon; one of my favorite libations to bake with.
My love of pecan pie runs deep. Growing up, it was always on the holiday table, without the bourbon of course. Ma used to serve it with whip cream. Us kids, all four of us, would haggle over the leftovers. It was always over the top sweet. We loved it.
Tips and Variations
- As an adult, I find pecan pie usually to be overly sweet because of the corn syrup and added sugar. In this bourbon pecan pie, I’ve left out the corn syrup in favor of brown rice syrup and use brown sugar in place of white with a bit less of it than in some recipes I’ve seen. I prefer brown rice syrup over corn, given the issues surrounding GMOs.
- Bourbon Pecan Pie is best made one day ahead of serving so the rich, custard filling has time to cool and set. Be ready with a homemade All Butter Buttermilk Pie Dough, which can be made in advance of whippin’ up this boozy treat. Gently reheat the pie and serve it with sweetened vanilla bean whip cream or a scoop of vanilla bean ice cream for a melty, texturally tantalizing experience!
RELATED: For a dairy and egg free version of this pie, try my Vegan Bourbon Pecan Pie with Coconut Oil Pie Crust.
Quick Guide: How to Make Bourbon Pecan Pie
Make this Southern pecan pie at least one day in advance so the custard has time to cool and set. Then for serving, gently reheat the pie and serve with a big scoop of vanilla bean ice cream! In summary, here’s how to make it (see recipe card for details):
- First, have ready a blind baked pie crust with extra dough for leaf cutouts.
- Second, make the syrup. On medium-low heat, mix the brown rice syrup and sugar together until the sugar dissolves. Remove from the heat and whisk in the butter, molasses, bourbon, and vanilla. Let this mixture cool to room temperature.
- Third, toast the pecan halves, then arrange the pecans, tops up, in the bottom of the pie.
- Next, once the brown rice syrup mixture has come to room temp, whisk in the eggs. Gently pour the sugar-egg mixture over the pecans.
- Last, bake the pie for 45-50 minutes, turning 1/2 way through the baking. You can tell when it’s done when the center is just set but still slightly soft.
Remove the pie from the oven and cool overnight so the custard has time to set.
A Few Recipe Notes
- The pie crust can be made up to two days in advance and refrigerated or up to a month in advance and frozen.
- The Bourbon: I’ve received a few notes regarding the strength of Bourbon flavor in the finished pie. If desired, sub 1/2 or all apple cider or apple juice for the Bourbon.
- The pie itself needs to be made at least one day in advance so the custard has time to cool and set.
- PRO TIP: Any leftover pie dough is perfect for making leaves or other shapes to lay on the edges of your pie.
- If having trouble finding Brown Rice Syrup, several makers of my Bourbon Pecan Pie left comments about what they used instead. Here are a few of their notes:
- Annie said: ” I used agave syrup and it turned out fine. A lovely fragrant pie!”
- Charlotte said: “I substituted the brown rice syrup for 3/4 C honey and 1/4 C maple syrup. This worked perfectly for my pie.”
- Kristin said: “I substituted with Corn Syrup and Vanilla Extract.”
More Holiday Pie Recipes to Love
- Apple Dumplings with Brown Sugar Cranberry Butter
- Gluten Free Mini Pumpkin Pies
- Vegan Bourbon Pecan Pie
- All Butter Buttermilk Homemade Pie Dough
- Homemade Vegan Coconut Oil Pie Dough
Related: For a mini version of this pie, see Mini Pecan Pies!
Bourbon Pecan Pie Recipe
- 1, 9 1/2" Blind Baked Pie Crust (use the leftovers for decorations)*
- 1 C Brown Rice Syrup 344g
- 2/3 C Light Brown Sugar 136g
- 2 Tbs Unsalted Butter room temperature
- 1 Tbs Molasses
- 1/4 C Bourbon (see note)** 52g
- 1 1/2 tsp Vanilla Bean Paste or Extract
- 1 1/2 C Pecan Halves 184g
- 3 Eggs room temperature, beaten
- In a small sauce-pot on medium low heat mix the brown rice syrup and sugar. As the mixture starts to bubble around the edges, whisk so that the sugar dissolves. Do not let this mixture come to a boil. Remove from heat and add the butter, molasses, bourbon and vanilla. Whisk to mix. Set aside to cool to room temperature.
- Preheat oven to 325F (163C). Toast the pecan halves for about 10-12 minutes until lightly toasted. They'll toast further as the pie bakes.
- Arrange the pecans in the bottom of the pie, in an even layer with tops up.
- Once the brown rice syrup mixture has come to room temperature, add the eggs and whisk until ingredients come together. Gently, pour the sugar-egg mixture over the pecans.
- Bake for 45-50 minutes turning 1/2 way through baking. It's done when the center is just set but still slightly soft. If the crust starts to get dark, place a crust protector over the top of the pie or use foil to cover the edges.
- Remove from the oven and allow to cool overnight so that the custard has time to set. Cover when completely cool and store at room temperature for up to three days.
- Cutting this pie can be tricky because it has a soft set. Use a sharp knife and firm pressure when cutting. Dipping your knife in hot water and wiping it dry before cutting will help make a clean edge.
- To reheat for service with ice cream, place in a 325F oven for about 8 minutes.
what two do we bake on? 350?? also if i want to add chocolate chips— do you recommend sprinkling over pecans?
Hi Julianne! Bake at 325F. I’ve not tried this with chocolate chips, if you give it a go, let us know how it goes!
I have a dumb question: does this recipe require a deep pie plate or a regular pie plate? You photo looks like a deep pie plate, but you don’t really specify.
Hi Andrew! Not at all… no deep pie plate needed. I use a 9 1/2″ Glass Pyrex or as seen in the pictures, 9 1/2″ Stoneware. The Stoneware is a deeper pie pan, but you can make it in either. I hope this helps and you enjoy the pie!
Wonderful! I am so grateful for this vegan rendition of a Southern favorite. The depth of flavor even surpassed the traditional egg, sugar pecan pie recipes. I substituted Brandy for Bourbon because I had Brandy on hand.Thank you, Traci.
Hi Cassandra! Thank you for your note! Did you make my Vegan Bourbon Pecan Pie? SO happy to hear you enjoyed the pie. Brandy sounds lovely!
This might be a dumb question, but you put the pecans in the bottom of the pie, correct? I’m new to baking and I really want to try this recipe, but I want to make sure I understand it first. Do the pecans float up to the top as the syrup mixture bakes? I’m envisioning a pecan pie with toasted pecans at the top, so is this what happens?
Thanks for the clarification!
Hi Alison! Not a dumb question at all… that’s exactly what you do. Place the pecans in the bottom of the par baked crust, tops up. Once the custard is ready to be added to the pecans, gently pour the custard over the top. The pecans float to the top as the pie bakes! I hope you enjoy the recipe!
Just saw this for the first time. Our favorite kind of pie. Definitely on the table for this year.
Hiii Claudia! SO happy to hear! Thank you for allowing me to be a part of your holiday table! Can’t wait to hear back! :D
I used agave syrup and it turned out fine. A lovely fragrant pie!
Hooray! Thank you for your note and tip Anne! :D
Made this today and loved it. Will be making it again for sure. Couldn’t find rice syrup in North Platte, Nebraska, where my in-laws are, and we ran out of corn syrup – so I used 1/2 c corn syrup and 1/2 a cup sugar dissolved in water, per a substitution I found online.
Cheated with a pre-made pie crust, and I probably should have pre-baked it a bit. That will be a good improvement. Still, wildly delicious. Thank you for posting!
Hi Julie! Thank you so much for coming back and leaving a note and sharing your tips. So happy you enjoyed the pie!
Hi there! If it’s not possible to cool the pie overnight, could you place the pie in the refrigerator prior to servicing to set the custard?
Hi Meghan! You could give it a go but I’m not sure if setting it faster will impact the texture of the set. If you can give it at least two hours at room temp then pop it in the fridge, that would be a more ideal option. Before service, allow the pie to come to room temperature for optimal custardy goodness.
Thanks so much! That helps! I’ll have two hours I’m just making it the morning of a party so wanted to make sure that was enough time!
I made this pie for thanksgiving. The instructions were easy to understand which made putting it together a breeze (I am not much of a baker and this happened to be the first pie I had ever made). If you are a fan of bourbon, as I am, you will love this pie. It was lovely, rich, and delicious. As well, it looked amazing on my mom’s decked out table. It was definitely a hit with the family. Thank you for sharing your recipe. Happy Holidays!
I love how this was your first pie, Angela! Yay YOU!! I love how it made your holiday table shine – I can imagine how beautiful the table was. Thank you for your note Angela! Can’t wait to see what you’ll whip up next!
Bake time for mini pies? Any ideas? I baked for 35 mins.
I’m thinking maybe 25 minutes. The pie needs to be just set. (I’m not sure what you mean by “I baked for 35 min”. in addition to your question – is this time for a full pie?)
Happy thanksgiving! I baked them, the mini pies, for approximately 30 mins. They look fabulous! Saving them for tomorrow. Will post again. Thanks for your help.
Hey Melissa! I wish I could see the image… but it’s not coming up here! SO excited they turned out! If you’re on Facebook, pinterest or instagram, you can post your image there and tag me! :D Thank you for your note!
Made this pie tonight. It’s actually my very first pie from scratch. I’m so excited to try it!
Hooray! Oh my… the waiting is the hardest part! Yay you on your very first pie from scratch! <3
Do I bake it at 325°? For the allotted time?
You got it Laura. 325F for 45-50 minutes.
What kind of bourbon did you use?
Hey Trista! You can use any bourbon whiskey you like. I like Makers Mark, and Bulleit.
i can not find brown rice syrup, and no one has heard of it, what can i use instead?
Found it at Kroegers Market, all over the South. Perhaps you can use Sugar Cane syrup? Good luck.
I couldn’t find it either, I left a comment when I made it but I substituted the brown rice syrup for 0.75 C honey and 0.25 C maple syrup. This worked perfectly for my pie.
I used honey as a substitute for the brown rice syrup as we couldn’t find it at our store here in Texas and we thought that it would make a tasty compliment to the burboun rather than another heaping of molasses or maple syrup. My very first pecan pie is in the oven as I type this! Hope it turns out!
I used Salted Caramel Crown Royal. AMAZING
Whaaaaa? I didn’t know there was such a thing. OMGeee I’m going to find it and make it! So happy to hear, Devan and thank you for your note!
I am definitely making this for Christmas
I found out liquor store sells miniatures of bourbon so I can now
make this and one more recipe which features bourbon
I will be making for thanksgiving and trying to cut corners! thanks
hi! would love to compliment on how lovely this sounds and looks !
im wondering if it would set just the same if i had an already made pie crust?
Thank you Kasey and for your note. If your crust is par/blind baked, then there shouldn’t be any issues. If you’re using a fully pre-baked crust, I’m afraid the crust may get too dark or worse, burn. I hope this helps!
I wanted to make this recipe for my family thanksgiving, but I was wondering if the alcohol in the bourbon cooks out of it? There will be far too many kids and I️ don’t want to get them drunk off my pie :)
Hey Kamryn, thank you for your note. Here’s a discussion on the subject that may help. Read Kelley’s swaps below (in the comments).. she didn’t use the bourbon either! I hope this helps and that you enjoy the recipe!
Do you think I could add in a few semi sweet chocolate chips and it will still set up fine?
Hi Moriah! I’ve not tried it, so I’m not sure. If you give it a go, please let us know how it turns out for you!
Would this recipe work for smaller individual pies? Has anyone tried it? Thanks.
It would work, but you may not have as much pie dough left over for decorating due to the additional surface area needed to cover individual pie tins. Additionally, the bake time may need to be reduced slightly. By how much I’m not sure. I hope this helps and I hope you enjoy the recipe! Please share with us should you go for it!
Thank you for this wonderful pie recipe! Your instructions for both this and the pastry were perfect and so easy to follow. I did make a few modifications – sub the brown rice syrup for 0.75 C honey and 0.25 C maple syrup and I added a little extra molasses for a deeper flavour but it turned out wonderfully. I’ll definitely be adding this recipe to my collection!
Just made this recipe for my family Thanksgiving. Needless to say, even the Pie Connoisseurs were impressed!
My local grocery store didn’t carry Brown Rice Syrup or Vanilla Bean Paste – so I substituted with Corn Syrup and Vanilla Extract.
Thank you so much for such a fabulous recipe! I’ll be back for more.
You’re welcome my dear! Thank you so much for your notes, Kristin! I’m thrilled you and your family enjoyed the recipe. (Hooray for the pie connoisseurs!)
Hi Traci! This recipe looks amazing and I plan to make it this year. If I cannot get brown rice syrup, what should I use as a substitute? I am also not a fan of overly-sweet pecan pie. If I have to use corn syrup, how much and what kind should I use?
Or, would I be able to use agave?
I wouldn’t recommend it.
Hi Stacey. Thank you for your note! I wish I had a recommendation for you on a substitute. Corn syrup may work, but it’s ultra sweet and I’m not sure the pie will set up the same. If you do use corn syrup be sure to get organic. I’m sorry I can’t be more help here. Please let us know how it goes…
Now that`s what I call GOOEY …..Must try this weekend.
Hi Traci, Has anyone tried making a Vegan version of this pie? I’m trying to do my best to dump eggs and dairy. Or do you think I’d be better off drinking the Bourbon with a dish of pecans to snack on? (Not that I won’t be doing that anyway.)
Love the blog!
Hey Bob… I’ve not received any notes with regards to this, Bob, but I love a good challenge. Is this something you’d like for Fall? If you do, I’ll be happy to develop it! Just let me know! :D
I think I’ll take you up on the challenge. But considering that I ran home after school to watch Graham Kerr and would rather watch cooking shows on PBS on Saturday instead of college football, I’m going to play too and share with you what I come up with. If you like it the recipe’s yours! Never ask me to do anything with phillo. I can swear in 5 different languages and Martian. It’s a dead language so nobody can prove that the words I use when working with phillo isn’t Martian profanity.
LOL – it’s on the agenda! Thanks! :D
Hey Bob – you can find my vegan version now, here —- > https://vanillaandbean.com/vegan-bourbon-pecan-pie/
Ok…so I have wanted to make this since thanksgiving but only now got to it. I made the pie crust two days before the pie and it was fine in the fridge. Then I made the pie for church potluck so instead of bourbon Tracey suggested an extra egg and 2 tbsp of vanilla…which is what I did…the pie was amazing I got tons of complements from people and I just barely got a piece. It wasn’t tooth ache sweet but just sweet enough…it was definitely divine seriously and not hard…I will definitely make again….thanks Tracey…as always you delivered.
Hooray Kelley! Thannk you so much for sharing your success here and on IG! That’s what I love about this pie… sweet but not too sweet. So happy to hear you, and everyone else enjoyed it! :D
Kelly @ Inspired Edibles
Ah, so nice to read this post… Traci, it was wonderful meeting you and Rob and having an opportunity to hang out over some fun conversation and delicious eats. (Who knew the wonders that an unmarked, unpretentious teeny-weeny bakery would hold ;o)). enjoyed reading more about your adventures and seeing your CA composite photo – the moody sky in your ocean shot is great. It’s a pretty wonderful (and vast) part of the world to explore; you’ll have to come back soon! And as for this pie… all I can say is, are you sure you don’t want to move a little further south (say next door?) :D pure bliss and those photos of the individual slices are literally glistening!
Hooray! And you too my dear! What a day to remember! No doubt a tenny-tiny bakery… who knew?! The low hanging, gray clouds were gorgeous that day. Hehe… oh my moving next door… as long as you’d share your citrus and fresh herbs. Deal! :D
Nora | Savory Nothings
It sounds like you had an amazing time in California! I love watching animals in their natural surroundings. And then this pie – pecan is one of my favorites! I love the swaps you made. I do try to make sure 95% of the time that our food is GMO-free. The remaining 5% I tell myself are out of my hands, but I’m pretty happy with that number. And your pictures are simply stunning!
It was, Nora! No doubt observing Animals in their natural homes is so fascinating and humbling, especially given the monumental challenges some have overcome. Good for your awareness on GMOs. It can be tough to weed them all out especially given how ubiquitous they’ve become in our food supply. Thank you my dear! Hope your holiday is fabulous!
Lisa @ Healthy Nibbles & Bits
Traci, your photos from your trip are beautiful! I can’t believe you were able to capture that hummingbird! (At least, I think that is a hummingbird.) Tartine is definitely one of my favorite spots in San Francisco. The line to the bakery can be incredibly long, though, which deters me from going more often. I’m so glad that you had a wonderful trip.
Now, this pecan pie looks like the ultimate treat. The last time I had pecan pie was 5 years ago, when I spent Thanksgiving with my roommate’s family. These photos have got me craving some good pie!
Thaaank you Lisa! I think the hummingbird was luck… the sun was in my eyes and I just put that camera on auto and started shooting! That little beautify was moving so fast, I was surprised too! The Hummingbird was identified as an Anna’s. They are stunning, aren’t they? Oooh, you’ve been to Tartine? What’s your favorite thing to get? Fortunately the line was short and Kelly snagged a table pretty quick. It was such a memorable experience. It sounds like it’s time for pie, Lisa! :D
Julia | Orchard Street Kitchen
I am so bummed I missed your Tartine date with Kelly! I would have loved to have met both of you, but maybe it will work out another time :) It looks like you had such a special trip here, Traci. You made it to Big Sur before me! Your gorgeous pictures and story about those adorable otters has me itching to go.
Onto this pie…I’m in love! Pecan pie is actually my favorite of the classic holiday pies. What’s not to love when you combine brown sugar, pecans, and a buttery crust? And your addition of bourbon is such a fun idea. I agree that a bit of booze makes the holidays more fun :) Thanks for the inspiration, my friend!
Me too Julia!! But you were on an important mission. I say, YES, a must for future plans… going to Big Sur. I can’t wait to hear about your trip! I couldn’t agree more… booze makes the holidays more fun as well as pecan pie! One of my top pies as well! Now, if any leftovers happen to be available, whiz a slice up in the blender with a few scoops of ice cream… OMGeeeee!!! xx :D
Lynn | The Road to Honey
Wow! It sounds like you guys had a really fantastic time in California. But what’s not to love? California is a magical state. And those sea otters. . .they are so cute! I could watch them frolic about for hours (which is exactly what I did last time I was in Monterey Bay).
What better way to celebrate such an amazing trip than with this indulgent pecan pie. I love that you added a little bourbon to give it an little adult flair. My hubby is a big bourbon fan so I know he would love me to the moon and back if I whipped one of these lovelies up for him.
Oh fun, Lynn! We did just what you did.. watched these incredible animals for hours. We couldn’t get enough. Agreed – what’s not to love!? Indeed your hubby would love this. I am a bourbon fan too so this was hard for me to resist! I hope you enjoy it Lynn! :D
Do you still taste the Bourbon after baking the pie? I am sure it gives a very interesting flavor profile! Thanks for the recipe! xoxo Katie http://www.whatskatieupto.com
Hi Katie! Yes, the bourbon flavor is apparent. The bourbon adds a depth of caramel flavor and makes it very interesting. I find either people love it or prefer a traditional pecan pie. I hope this helps. :D
Claudia | The Brick Kitchen
Oh this pie looks incredible Tracy! A perfect pie crust, and the gooey pecan filling is so decadent – ideal for a scoop of ice cream <3 loved reading about your trip to California too – sounds like you had a wonderful time and your photos are beautiful – I especially love that one of the waves crashing on the rocks, it reminds me a bit of the beaches here in NZ. x
Thank you Claudia! Gooey indeed… I couldn’t resist the ice cream on it! Oh yes, those waves… and it’s hard to tell, but they were huge! In the upper left corner of the pic there are people standing there.. they are tiny compared to the wave! So beautiful, inspiring and powerful! I can only imagine the beauty of NZ. I hope to make it to your country one day.. pictures tell me it is a place to behold. :D
Sarah @ Making Thyme for Health
Oh my word, Traci! This pie is STUNNING! That last pic is making me crazy. Like I need a piece, right NOW. Please. :)
I loved hearing about your time in SF, Carmel and Big Sur! So close to home for me. It sounds like Rob had a wonderful birthday.
We ate at Tartine for the first time this last September and it was everything I hoped for and more. I still need to go back in the afternoon to pick up a fresh loaf of sourdough!
Thank you Sarah! That last pic… the ice cream melting… oh I could lick the plate! No doubt you live in such a gorgeous area.. I’m ready to head back sooner than later! And Tartine! Yesssss! And more, I get it! It blew me away! :D
Meghan | Fox and Briar
Your photos are seriously so beautiful! Your trip sounds amazing. My husband and I very quickly drove down HWY 1 when we drove from Portland to Phoenix and I got to see the Bixby bridge and Big Sur – I so want to go back!
Now this pie is gorgeous, and I love that you nixed the corn syrup for brown rice syrup. Beautiful!
Thank you so much Meghan! Oh no doubt…what a beautiful drive it is! I hope you’ll be able to go back and spend some time. I’m already ready to go! :D
Emily | Gather & Dine
Traci! Your blog is so beautiful! And this pie- so tempting. :) Such a great idea to swap the corn syrup for the brown rice syrup and the bourbon is such a lovely addition. And I’m jealous that you got to eat at Tartine!
Hiii Emily! Thank you for stopping by and your kind comments. Tempting yes… I had to restrain eating it all by myself! Tartine was so memorable and over the top delicious! It was the only eatery I had my eyes set on for the short time we spent in San Fran… what a treat! :D
Now that is a gorgeous pie. Love the bourbon addition!
Hi Karly! Thank you my dear and the bourbon… you can taste it! :D
Liz @ Floating Kitchen
Your trips sounds lovely! AND since I lived outside of SF for 4 years I’ve been to every single place you mentioned – the bakeries, the state parks, you name it. So fun to kind of re=live it a little bit. Some of those places I haven’t thought about in a long time. Pecan pie is my favorite pie of all time and then add some bourbon and well, you know me. :-)
Hooray for favorite pie of all time!! I hear you and I knew you’d appreciate the bourbon!! I love pie.. just about any kind, but bourbon pecan is at the top of the list, especially with ice cream! I love that you’ve been all over NCal….. it IS such a great place and we’re looking forward to heading back some day! There’s so much to see and do! :D
Does this happen to you too? Sometimes I’ll look at photographs that move me so much I get butterflies…a little bit of an ache in my stomach. Well, your photos tend to leave me with a bit of a stomach ache – a lot! Is that a weird compliment? Thank you for sharing your gorgeous trip and this incredible pie. I wish we lived nearer to each other – I’d provide the coffee – you’d provide the pie! xo
Yes, yes…. YES!! I know what you’re saying! How does still life do that to us? WOW!! That is the highest complement my dear! Thank you…! And I think this pie would sooth your stomach ache.. really! I’d love to connect over coffee and pie.. perhaps some day? xx
Emilie @ The Clever Carrot
I just commented on your IG post and I’ll say it again here. Good Lord, save me a slice and brew me some coffee. I’ll be right over. I’m a huge pecan fan. And Tartine Bakery?!! Woo hoo that must have been awesome. Aaaah, someday….
Have a FAB Thanksgiving Traci xoxo
Heeeheee! Thaaaank you my dear! Coffee and Pie coming up! And Tartine… why yessss!! You would have jumped the counter to rip into that bread. Amazing, Emilie. It’s all that and more! :D
It has definitely been one of ‘those’ weeks. Not only have I felt unmotivated or unaccomplished, but others have been feeling the same way. I’m just looking forward to thanksgiving, where hopefully I’ll be enjoying a pie as delicious as this one! Pinning :)
Augh… perhaps it IS the change in season? I hope we’re out of the funk soon, Medha! Thank you for your pin my dear! :D
Beautiful photos, love seeing them and reading about your trip. I’ve been to Tartine, we sat outside, enjoyed the sunshine and the fantastic sandwiches oozing with cheese, it was glorious. Needless to say this pie looks equally glorious! Hmmm, Bourbon….
Thaaank you Nicole! Oh I love hearing that you’ve been to Tartine. What a fabulous experience… and those sandwiches!? OMGeeee! Yes, the bourbon :D !
Geraldine | Green Valley Kitchen
What a great trip, Traci! Love your photo collage and I can’t believe your saw otters – and baby otters at that! As for this pie – please serve me up a great big piece – love it! Have a wonderful Thanksgiving, Traci!!
Thaaank you Geraldine! :D I know… the Otters just made the trip even more special. We watched them for hours. As for the pie – you got it! I’d love to share a slice with you! Enjoy your Thanksgiving too my dear. :D
Traci, that is one stunning pie. I generally buy my pies but nothing compared to this beauty. Really I need to whip up mine, pinning this. That slice, I almost want to pick at it, so so beautiful.
Your trip sounds like a fantastic one. The bridge, it’s a beauty, every time I visit, I am speechless. Yay, love Tartine Bakery, so lovely.
You have a fantastic week and enjoy the festivities my dear.
Hiii Asha! Thank you for stopping by and for your pin! The trip couldn’t have been better… speechless, I agree. I know, making pie plus everything else on T-giving can be overwhelming. I know.. Buying them is so convenient for sure! :D
Cheyanne @ No Spoon Necessary
Your trip to Cali sounded wonderful and your photos are gorgeous, of course! As far as running in circles – I hear you! I’ve been in a weird funk that I can’t shake. I blame the holidays. They make me anxious. Now this pie?! OMG, You HAD to have known I was going to LOVE this! I mean, hellllo bourbon! :) By the looks of this beauty, I’d say you are totally out of the funk and accomplishing things! This pie is a work of art, Traci! I love pecan pie, but this takes it up a billion notches in the delicious department! This is pie perfection and I can’t wait to make it! Pinned! Cheers, my dear!! xo
Oh the funk… oh Chey, I wish I could help you shake it.. I’d bring you a big ole’ pie to cheer you up, maybe with an extra shot of bourbon, just for you! I’m leaning to the defunked side… but I just want to hybernate for daaayyyssss!! I hope you enjoy this pie my dear! :D xx – oh I was thinking earlier for leftovers, whiz this thing up with some ice cream – GAH!!!
Sooo envious of your trip. Just love that area being an old San Franciscan! Hope to take Phillip down to Carmel/Monterey some day. Yum, yum on the Pecan Pie … Too bad it isn’t sugar-free hehehe. Oh well, we can imagine!
Hiiii Lydia!! Thank you for stopping by! It was so beautiful… and with you being from San Fran you know! I hope you two can get to Carmel some day. Lets just imagine this is sugar free – I’ll do it with you! :D
Sounds like a lovely getaway you had Traci! The pictures are beautiful, I love birds too! This pie looks perfect! Love the cute leaves on top! Pinned!
Oh yessss… so fun! Thank you Mira and for your pin! :D
Mary Ann | The Beach House Kitchen
Wow Traci, sounds like you and Rob had a fabulous trip! So many wonderful things to see AND a visit to Tartine Bakery! I’m totally jealous! Well, this pie looks gorgeous. Pecan pie holds a special place in my heart because it takes me back to my college days when I first tried it! I will definitely be giving your recipe a go. Thanks for sharing and have a great weekend!
Oh yes! We did… great memories for sure. Tartine is a feast for the eyes and pure inspiration. And this pecan pie.. I know, it takes me back too. I love how you recall when you first tried it! Thank you Mary Ann! :D