Who is excited for Pi Day tomorrow?! I am SO excited, especially since this year is 3.14.15. I really wanted to post this recipe tomorrow at 9:26 to get the full 3.1415926 effect (I totally would have also added the 53 seconds if possible), but that would mean that by the time I shared this recipe with you, you might have already figured out your Pi Day menu and a Pi Day that doesn’t include this Kentucky Bourbon Pecan Pie is no Pi Day at all!
I was initially having a super difficult time figuring out which pie recipe I wanted to go with for this post, but since this is Bluegrass Bites and all, I thought it was high time we got a Kentucky Bourbon Pecan Pie up in here! There are lots of the usual suspects in this version of the classic Kentucky pie including bourbon (obviously), pecans (duh), and chocolate (swoon!), but there are some newcomers as well, including oats and a spiked mascarpone topping. Fun for all!
I took a shortcut with this recipe by using premade refrigerated piecrusts and it was delicious! I would definitely recommend it for this recipe. Prep for this pie takes less than 10 minutes – so speedy! Then comes the agonizing waiting game of watching the pie bake and then cool a little and meanwhile all you want to do is stick your fork in an take a big bite. I won’t tell on you if you just can’t wait.
Happy Pi Day, friends!
- ½ (15-ounce) package refrigerated pie crusts
- ¾ cup semi-sweet chocolate chips
- 2 large eggs
- 2 large egg whites
- ¾ cup packed dark brown sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons molasses
- 10 tablespoons light corn syrup
- 3-4 tablespoons bourbon (I used Woodford Reserve)
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¾ cup oats (I used quick oats)
- ¾ cup chopped pecans
- hot fudge for topping, optional
- ½ cup mascarpone
- 2 tablespoons bourbon (I used Woodford Reserve)
- Preheat oven to 325 degrees.
- Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle the bottom of the piecrust with chocolate chips.
- Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment for approximately 2 minutes or until fluffy. Add the melted butter and mix for another 2 minutes. Add the molasses, light corn syrup, bourbon, vanilla, and salt and mix until combined. Finish by stirring in the pecans and oats.
- Pour in the pie filling. Bake until the top is firm, but the center is slightly gooey, 50-55 minutes. Let pie cool slightly. Top with bourbon spiked mascarpone and hot fudge, if desired.
- Gently stir together mascarpone and bourbon. Adjust bourbon level to taste.