Toasted Pecan Pie w/ A Touch of Jack Daniel’s

Toasted Pecan Pie w/ A Touch of Jack Daniel’s
Preparation time: 15 mins Cooking time: 40-45 mins Easy - for beginners Serves: 6-8


So buttery, so good, so addictive! Toasting the fresh pecans is key. The magic ingredient to set off that dark brown sugar goodness is none other than good ol' Jack Daniel's Tennessee Whiskey. Let every morsel melt in your mouth. Happy Thanksgiving!


  • 3 eggs
  • 1/2 c. dark brown sugar
  • 1/2 c. ultra fine Baker’s sugar (C&H)
  • 2 tsp vanilla extract (Cook’s)
  • 1/4 c. melted butter
  • 1/2 c. + 1 tbsp dark corn syrup
  • 1/2 c. pure grade maple syrup (make it just under 1/2 c.)
  • 1/2 tsp sea salt
  • 1 c. pecan halves (toasted)
  • 1/2 miniature bottle Jack Daniel’s
  • *1 regular size (not deep dish) frozen pie crust (Pet-Ritz)

  • *(There may be pie filling left over for miniature pies, if you wish.)


Preheat oven to 350° F.

Toast pecans until you can smell them (about 10 mins.)

In saucepan, heat rest of ingredients on low until sugar dissolves. Remove from heat.

Beat eggs in separate bowl. Add gradually to sugar mixture. (Tip: So that eggs do not cook in hot sugar, mix about 1 tbsp or so hot sugar mix into eggs before adding to rest in saucepan.)

Heat oven to 400° F.

Place frozen pie crust in deep dish glass pie pan. (Pyrex)

Place pie pan on cookie sheet.

Sprinkle toasted pecans in pie crust. Pour sugar filling over pecans.

Bake for 10 mins. Reduce oven heat to 350° F. Bake for another 30-35 mins. until center is set. Test center w/ knife to see if it comes out clean.

Cool on rack until warm.

Serve a la mode w/ creamy French Vanilla ice cream.

Savor every morsel. ;)

Happy Thanksgiving!

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