Yields:
8 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
30 Mins
Total Time:
50 Mins
What sets this pie apart from your average pecan pie is the pecan graham cracker crust and of course…the bourbon. This delicious pie can also easily be made vegan by substituting the heavy cream for dairy-free heavy whipping cream alternative and using vegan butter.
Note: If you would like to save time, you can also use a graham cracker-ready pie crust.
Ingredients
Adjust Servings
-
Pecan Graham Cracker Crust
- Cajun Pecan Pie
Instructions
-
Pecan Graham Cracker Crust
- Preheat oven to 325 degrees Fahrenheit. Lightly spray a 9-inch pie pan with non-stick spray, then set aside. Note: If using a graham cracker-ready pie crust, brush bottom and sides of pie crust with egg yolk. Bake 5 minutes at 350 degrees.
- Place pecans and graham crackers in the body of a blender or food processor, and pulse until nuts have completely been pulsed to fine crumbs.
- In a large bowl combine the crumbs, graham cracker crumbs, sugar, cinnamon, and salt. Add in the melted butter, and using a rubber spatula, stir well to combine.
- Pour crust into the prepared pan. Firmly pat the mixture into the prepared pan, working from the center and up the sides.
- Bake for 10 mins. Place crust on a cooling rack while you prepare the filling. Increase oven temperature to 400 degrees Fahrenheit. Cajun Pecan Pie
- Blend ingredients in blender or food processor in the order given (cream or half and half, pecans, corn syrup, salt, sugar, vanilla, butter, and bourbon). Blend for 10 seconds. Pour into pie shell.
- Bake at 400 degrees for 20 minutes. Decorate pie shell with remaining pecans and bake for 5 more minutes until set. Note: If you prefer your pecans to be more toasted on top, add the remaining 1/2 cup of pecans halfway through baking or lightly toast the pecans before adding.
- Allow pie to cool at room temperature. The pie can also be wrapped and refrigerated if you prefer a firmer pie.