Alright, friends. If you’re all about the pecan pie on Thanksgiving, this is THE pie for you. Whiskey Caramel Pecan Pie! One of my favorite things about pecan pie besides the gooey filling is how SIMPLE and EASY it is to make the filling. Whisk it all together in one bowl, pour it in a pie crust, and call it a day! That’s the best right? Especially when the holidays can be a little hectic. It’s one less thing to worry about and something you get to enjoy later!
This pie was born from a random thought I had the other day. If a typical, standard pecan pie filling has a cup or corn syrup and a cup of sugar, you could probably replace the sugar with other things. Here I’ve replaced it with half a cup of caramel sauce. You don’t want to use anything too thick here because I think it would alter the consistency of the filling too much. Store bought and homemade caramel both work here, just make sure the caramel is a little on the thinner side. Like, a good “drizzling” consistency, if that makes sense. Nothing too thick or gloopy. (These are official baking terms, by the way.)
As previously mentioned, this filling comes together easily and quickly in one bowl. Just whisk everything together!
I will say that you don’t have to make a whiskey reduction for this pie, but the whiskey flavor will be a little more obvious and pronounced if you do. Throwing a couple tablespoons of whiskey into the filling without reducing it first is totally fine, you just probably won’t be able to taste it as much in the final product. You’ll be able to smell it while stirring everything together for sure. Either way, this pie will be delicious and immensely enjoyable. I’m speaking from experience.
If you’d like to leave the whiskey out completely, you can replace it with three tablespoons of melted butter. I feel like the whole point of this pie is the whiskey caramel combo, but if you need to leave it out, you can.
We don’t judge people based on their pie crusts in this house! If you’d like to use a store bought pie crust here, you totally can. You can even get the frozen ones that are already rolled out and in a pie tin if you’d like to go that route. Holidays are crazy and sometimes you need to take little shortcuts to get everything done and ready on time without loosing your sanity. I feel this! Also sometimes I just simply do not feel like making a crust from scratch and cleaning my food processor. 🤷♀️
But I do love a homemade pie crust as well! I know some people prefer to use a pastry cutter or mix by hand, but I’ve always used my food processor and that works for me! It’s quick, easy, minimal effort, and always works wonderfully. The recipe included below is a classic all-butter crust that produces a buttery, flaky, and sturdy crust for all your pie needs!
I absolutely cannot believe it’s already almost Thanksgiving, but here we are! T-12 days until pie time, y’all. We gobbled up this Whiskey Caramel Pecan Pie at my house, so I hope you enjoy it too! It’s nice to have a fun little twist on a classic recipe to switch things up every now and then.
Happy baking, friends!
Whiskey Caramel Caramel Pecan Pie
- ½ cup whiskey
All-Butter Pie Crust
- 1 ½ cup all-purpose flour
- ½ tsp salt
- 6 tbsp cold butter
- 6 tbsp cold water
- 1 large egg
- Splash of water
Whiskey Caramel Pecan Filling
- 1 cup light corn syrup
- 3 eggs
- ½ cup caramel sauce
- 3 tbsp whiskey reduction
- 1 tsp pure vanilla extract
- ¼ cup all-purpose flour
- 1 ½ cups pecans
- 1 cup pecan halves for garnish
To make the whiskey reduction
- Pour whiskey into a small saucepan over medium heat. Bring to a simmer and cook, swirling whiskey in the pot occasionally, until the amount is reduced to about ¼ cup. Remove from heat and cool completely before using.
To make the pie crust
- Add flour and salt to food processor. Add butter and pulse until crumbly.
- With processor running, add water one tablespoon at a time until dough comes together and forms a ball. Turn out onto a sheet of plastic wrap and shape into a disc. Chill for at least 30 minutes.
- On a lightly floured surface, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate.
- Gently press into pie plate and flute the edges. Beat egg and water with a fork until pale and frothy. Brush egg wash over edges of pie crust.
- Chill in the refrigerator while making the filling.
To make the pie filling
- Preheat oven to 350°F and lightly spray a 9-inch pie pan with baking spray.
- Whisk together corn syrup, eggs, caramel sauce, whiskey, vanilla, and flour. Stir in pecans. Pour filling into pie crust. Arrange pecan halves on top.
- Bake on center rack of oven for 60 to 70 minutes, tenting with foil after about 25 minutes (to prevent the crust and pecan halves from excessive browning). The pie is done when the center reaches 200°F.
- Move the pie to a wire rack to cool for 2 to 3 hours before serving. Store covered at room temperature.
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