Calling all bourbon fans... this is your pie! Creamy and custard like on the inside with a nice pecan layer on top cradled in a flakey, homemade crisp pie crust. Make this one day ahead of when you need it so the custard filling has time to cool and set.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
*Use leftover pie dough to make leaves or other shapes to lay on the edges of your pie. Cut shapes, freeze for about 5 minutes, then 'glue' them to the edge of the crust using egg wash. Egg wash the top of the decorative pieces.
Recipe inspired by my Ma and Chef Kimberly Smith.