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    Home » Bourbon Pecan Pie with Blondie Crust

    October 26, 2018 Baking

    Bourbon Pecan Pie with Blondie Crust

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    I'm often a fan of the traditional Thanksgiving recipes but even I'll be throwing tradition to the wind this year with this variation on a Bourbon Pecan Pie - made with a BLONDIE Crust and absolutely no corn syrup. It's SO much better than the regular old pastry crust pies - and balances the often sickeningly sweet gooey insides of a pecan pie with a little more heft ( but still lots of gooey goodness.)

    Jump to Recipe

    Bourbon Pecan Pie Blondie

    Truth be told, I had no intention of making anything close to an actual pie with this recipe. At first I thought it had been a massive failure. I wanted to make more of a thick blondie with a layer of pecan on top.

    Instead, the pecan layer sunk down into the blondies, creating a sort of bread pudding type effect, but with a little more heft to it.

    Bourbon Pecan Pie with Blondie from Above

    I almost threw it out.  Then I looked at it and thought, "wow, this is really gorgeous. And oh yeah ... pecans are EXPENSIVE and maybe I don't want to throw out a pan of them."

    So I cut a piece, and took a bite.

    Bourbon Blondie Batter

    Absolutely heavenly!

    Somehow this hot mess express turned into something that is better than any traditional pecan pie I've ever had or made.

    Bourbon Blondie Batter in 9" Lodge Skillet

    TBH You should also just make this blondie crust sometime and enjoy it as is.

    For one thing, this pecan pie made without corn syrup uses maple syrup to bind and sweeten instead.  Then, the blondie layer gives something for all that deliciousness to soak into.

    Oh and there's bourbon.

    Did I mention the bourbon yet???

    Pecan Pie Topping on Baked Bourbon Blondie

    There's bourbon in all of it. Layers and layers of bourbon.

    The bourbon gives a bite that cuts through all the sweetness and gives this pecan pie blondie thing some soul.

    Bourbon Pecan Pie Blondie fresh from the oven

    I am not kidding - I will never make another pecan pie again.

    This is all I want from now on.

    Blondies.

    Pecans.

    BOURBON.

    CanIGetAnAmen???

    Piece removed from Bourbon Blondie

    If you love pecans, you have got to try some of my other pecan recipes:

    • Pecan Pie Old Fashioned
    • Pecan Pralines
    • Sweet and Spicy Chili Pecans
    Bourbon Pecan Pie Blondie

    Bourbon Pecan Pie with Blondie Crust

    Better than the classic, this bourbon pecan pie with blondie crust is made without corn syrup. It's a delightful spin on a Thanksgiving and Christmas favorite in the South.
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    Course: Dessert
    Cuisine: Southern
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 15 minutes
    Servings: 12 slices
    Calories: 669kcal
    Author: Basil and Bubbly

    Ingredients

    • For the Blondies:
    • ½ teaspoons baking soda
    • 1 cup melted butter
    • 2 cups unbleached All Purpose flour
    • 2 cups brown sugar loosely packed
    • 1 teaspoon salt
    • 2 eggs
    • 1 teaspoon vanilla paste or extract
    • 2 teaspoons bourbon
    • For the pecan filling:
    • ⅓ cup maple syrup
    • ¾ cup brown sugar firmly packed
    • 2 eggs
    • 1 teaspoon vanilla paste or extract
    • 1 Tablespoon bourbon
    • ¼ cup melted butter
    • ½ teaspoon salt
    • 3 ½ cup pecans pieces

    Instructions

    • Preheat the oven to 350 degrees F. Tear a sheet of parchment paper and place it in a 9" cast iron skillet that is fairly deep. My standard Lodge 9" skillet was perfect. No need to do anything fancier with the paper than place it in the skillet and fold a few edges into it so that it roughly sits in the pan with its corners hanging over the edges.
    • Make the blondies first: Stir together the melted butter and sugar. Stir in the vanilla and eggs. Once they are all combined, stir in the flour, salt, and baking soda.
    • Spread the blondie batter into the lined skillet, trying to keep as much of it as possible from getting caught in any wrinkles in the paper ( this is not as hard as it sounds, I promise. )
    • Baked at 350 for 25 minutes.
    • While the blondie crust is baking, prepare the pecan pie filling: Combine the maple syrup and melted butter in a large bowl. Stir in the sugar, bourbon, vanilla, and salt. Stir in the eggs until they are well combined. Stir in the pecan pieces.
    • When the blondes come out of the oven, let them rest for about 10 minutes, then pour the pecan pie filling on top and place the skillet back in the oven for 30 minutes.
    Nutrition Facts
    Bourbon Pecan Pie with Blondie Crust
    Amount Per Serving (1 g)
    Calories 669 Calories from Fat 414
    % Daily Value*
    Fat 46g71%
    Cholesterol 113mg38%
    Sodium 469mg20%
    Carbohydrates 62g21%
    Fiber 4g17%
    Sugar 56g62%
    Protein 6g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!

     

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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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