Bourbon Pecan Pie

Our Thanksgiving always needs a pecan pie. I used to assume that making pecan pie would be really hard, but it turns out it couldn't be more simple. I like to make my own pie dough, but you can absolutely use a store bought pie crust here (usually you can find it in the freezer section - keep it frozen at home until you're ready to bake the pie!).

I make my dough in a food processor, which is how I show the recipe here, but you can absolutely make it by hand in a mixing bowl.

The bourbon adds a ton of flavor to the pie, but of course you can omit it if it's not your kind of thing! This pie can be made a day ahead, let it cool, then wrap it tightly and store in the fridge until the day of Thanksgiving. Take it out of the fridge before everyone sits down to dinner to let it come up closer to room temperature.

Serve with whipped cream, your favorite vanilla ice cream, or both!

This recipe is for a 10 inch pie pan.

Serves 8.