Bourbon Pecan Pie

Bourbon Pecan Pie

Tuesday is Autumn’s first birthday. {Que freak out}

So we are hosting her farm themed party tomorrow.

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There is a very good chance we are gonna have about 30 kids and adults in our tiny townhouse. So we have been cleaning and purging and busting our asses to get the house ready for everyone coming to celebrate. Its been a long 2+ weeks.

It’s fun and exciting and I love to chaos leading up to things like this. I have my lists on what needs to get done broken down in priority and time frame. Like washing the sofa cushions was done last night and the last bit of vacuuming is for Saturday morning. When it comes to food, Price made Rice Krispie Treats last night, I’m making 2 cakes tonight, and I’ll frost them Saturday morning after they have completely cooled. The slow cooker chili is also for Saturday morning. Easy peasy. I think.

Oh, there will be a point when I wish we just decided to do a pizza theme and ordered 8 pizzas and picked up a sheet cake but I live for this organized chaos.

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I like to think of myself as a small scale Regina Charboneau, who I just read about this week in the New York Times. She hosts about 150 people for Thanksgiving so she preps weeks in advance and approaches it in a very organized fashion. I’m not to her level yet, hardly, but one day I’d love to be. Actually I don’t think I even really know 150 people. We’re having about half of that at our wedding.

Wait, what am I talking about…a birthday party, Thanksgiving, our wedding? I dunno. Let’s move on, shall we?

It’s Friday so it time for a pie! Since Thanksgiving is fast approaching, I made this Bourbon Pecan Pie so it could grace your table in about 2 weeks.

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You know how is able to pull off all her massive Thanksgiving dinner flawlessly? She knows when to source out. She has family help pick up things along the way. And she buys pie crusts from a bakery in town.

With so much going on this week, I knew that I didn’t need to add ‘make pie crust’ so I followed the wise words of Mrs. Regina Charboneau and bought a prepared pie shell. Yes, making pie crust is easy but when your to do list has 30+ items on it you don’t need to add another thing.

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Besides the pie is so rich that I don’t think most people would mind that you took that short cut. But, hey, if you have time then go for it.


All that matters is that you enjoy this Bourbon Pecan Pie. It’s a slam dunk if you like bourbon. If not, I dunno. Just go home. You’re not wanted here. ha!

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Bourbon Pecan Pie

Makes a 9″ pie


  • 3 Tablespoons butter
  • 1 Cup sugar
  • 1/2 Cup dark corn syrup
  • 3 eggs, beaten
  • 2 Cups pecans, chopped
  • 3 Tablespoons Bourbon
  • 1 9″ pie crust, homemade or store bought


  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, stir together the sugar and melted butter.
  3. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined.
  4. Pour the mixture into an unbaked pie shell, and place on a heavy-duty rimmed cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 30 minutes, or until pie is set.
  5. Remove from oven and cool on a wire rack.

Slightly adapted from Paula Deen


Kentucky Derby Chocolate Walnut Pie

Kentucky Derby Chocolate Walnut Pie

This time last year Price and I were visiting his family back in central New York so we could attend his niece’s Christening. And we just happened to enjoy watching the Kentucky Derby there as well. It was so much fun with the big group of us cheering on the horses kick up lots of mud. Plus, Price won the money in the pool in the super competitive pick-a-piece-of-paper-with-a-name-on-it game. (Thanks Orb!!)

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While there we also did the fun game of “pass the drink”. It was still early on in my pregnancy so we didn’t want to share the news just yet so we were trying to act normal so no one would suspect anything. So Price would drink his beer and I would hold on to a beer then we would each out our beers down and swap so it would look like I had been drinking. We did this over and over until our beers would run out and I’d say that I was getting ‘us’ new beers. ha!

Well now I’m able to enjoy a fun bevie every now and then so I am ready to enjoy one tomorrow while we watch the Kentucky Derby. And while enjoying a Mint Julep I can enjoy some Kentucky Derby Pie.

The offical Derby Pie recipe is Top Secret! (And the name is even trademarked too!) So this is a version that is close to the pie that the Kern family created and has made ever since.

This pie is very similar to the Chocolate Chip Cookie Pie I made back in January. But with Bourbon!!!! Oh man, I L-O-V-E Bourbon. I actually missed white wine and bourbon the most while I was pregnant. The bottles of bourbon I had on hand just sat there collecting dust. So sad! But now I can enjoy making Kentucky Mules again with my favorites, Woodford Reserve and Bulleit Bourbon.

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I bet you have all of the ingredients for this pie at home and it only takes about 10 minutes to mix together so you better make one to enjoy while watching the Kentucky Derby.

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Kentucky Derby Chocolate Walnut Pie

Makes a 9″ pie


  • 1 9″ pie crust
  • 1/2 cup flour
  • 1 cup sugar
  • 2 eggs, beaten
  • 1/2 cup melted butter
  • 3 tablespoons Kentucky bourbon
  • 1 cup chopped walnuts
  • 1 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • pinch of salt


  1. Preheat oven to 350 degrees. Place the 9″ pie crust in the pie plate.
  2. Combine flour and sugar in a mixing bowl. Beat in the eggs and butter. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt.
  3. Pour the mixture into the unbaked pie crust.
  4. Bake for 40 to 45 minutes. Let cool before slicing.

Sightly adapted from American Food

Bourbon Nut Cake- SRC

Bourbon Nut Cake

My C-section was originally scheduled for today. But during my weekly ultrasound last Monday I was rescheduled for that very day!! So our Bean is 1 week old. It’s so crazy to me to think about. Crazy!!

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So since my C-section had originally been scheduled for today I tried to pick a recipe to make that felt celebratory for me from the blog I was assigned for this month’s addition of Secret Recipe Club. This month I was assigned Shari’s blog My Judy The Foodie. Shari has a great wide selection of recipes ranging from Apple Butter to Zucchini Cheese Frittata.

Well, I had so much fun going through the different recipes to pick from since I was specifically on the look out for a certain kind of recipe. And then I found it…

I decided to make the Bourbon Nut Cake that Shari’s mother Judy used to make. I figured it was a perfect recipe to make since 1) it was cake 2) there was bourbon in it (!!!) 3) it was a recipe from Judy, who Shari named her blog after.

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I can’t say enough good things about this cake. It is light, airy and packed full of nuts. Plus, we can’t forget the bourbon in and on top of the cake. The cake kinda reminded me of a donut, at least in texture. I could not get enough of this cake. Oh man, was trouble… but I was 37 weeks pregnant while I was enjoying slice after slice so I got to use ‘the baby wanted it’ excuse!! ha!!

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Bourbon Nut Cake


For the cake

  • 1 box Duncan Hines Classic Yellow Deluxe Cake Mix (16.5 oz)
  • 1 box Jello Instant Vanilla Pudding (5.1 oz)
  • ¼ teaspoon grated nutmeg
  • 4 large eggs
  • ½ cup Bourbon
  • ½ cup water
  • ½ cup oil
  • 2 cups chopped pecans or walnuts

For the glaze

  • 1 cup powdered sugar
  • 1 Tablespoon butter
  • 1 Tablespoon bourbon
  • 1-2 Tablespoons milk


To make the cake:

  1. Preheat oven to 350 degrees.
  2. Grease a bundt pan and sprinkle 1/2 cup of nuts into the bottom of the pan.
  3. Mix together all of the ingredients, except the remaining nuts. Beat on high for about 2 minutes until it is thick.
  4. Add the remaining 1 1/2 cups nuts and mix again.
  5. Evenly pour into the prepared pan and bake about 1 hour until toothpick comes out clean.
  6. Cool 10 minutes and then invert to cool.

To make the glaze

  1. Whisk together the sugar, butter, Bourbon and 1 tablespoon of milk. If the glaze is too thick, add more milk.
  2. Drizzle over top cake after it has cooled.

Sourced from My Judy The Foodie


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Bourbon Chocolate Sauce

bourbon chocolate sauce

The past few weeks of milkshakes for our Thirsty Thursdays posts has left me with ice cream on my mind. I’m not actually a big ice cream person though. So Price was really  enjoying the milkshake month! But ice cream every now and then is just so damn good!

And what’s even better than ice cream?

Ice cream with a homemade chocolate sauce!!

What’s even better than that?

Ice cream with homemade bourbon chocolate sauce!!!!

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This weekend’s Sprint Cup night race in Kentucky calls for bourbon. Obviously!  So I had to make something with bourbon for this week’s Sprint Cup Snack but with my inability to drink now requires me to put a spin on things instead of just making a drink. I had been thinking about a bourbon chocolate pie but then that developed into making a Bourbon Chocolate Sauce. Ah, I could just imagine enjoying some ice cream with this chocolate sauce while watching the cars zipping around the track.

Now that I’ve made this Bourbon Chocolate Sauce I’m already scheming about what else to make to serve with this chocolate sauce. Oh man I think I need to make some waffles and drown them in this sauce. That would just be intense. And PERFECT! ha

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Bourbon Chocolate Sauce

Makes about 1 cup


  • 2/3 cup heavy cream
  • 2 tablespoons (packed) dark brown sugar
  • 8 ounces bittersweet or semisweet (not unsweetened) chocolate, chopped
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract


  1. In a small saucepan over medium heat, combine the heavy cream, brown sugar, and bourbon. Stir until sugar dissolves and cream just starts to boil.
  2. Remove from heat, add chocolate and vanilla extract, stir until smooth.
  3. Serve immediately.  Save extra in a heat safe, airtight container and store in the refrigerator for up to a week. To reheat the sauce, heat in a microwave safe container on DEFROST for 10-20 seconds or warm slowly on the stove top.

Adapted from: Craving Chronicles

Thirsty Thursday: Homemade Eggnog

homemade eggnog

One thing that I’ve always wanted to do at the holidays is make eggnog. I really love eggnog but it really is a treat. I figured this year I wouldn’t have any until I made it to make sure I don’t over indulge and I would actually get around to making it. It was so easy and so good that I’ll be making it again when I go back home to Connecticut for Christmas.

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I recently saw this article in The New York Times about eggnog, making it, and comparing store-bought eggnog vs homemade. The author felt that a cooked custard eggnog has better taste and texture than a typical eggnog that does not completely cook the eggs. I’m not too worried about eating raw eggs as I’ve had them in cocktails and eat runny eggs just about every weekend so I could have gone with an quick eggnog but I wanted to focus on making one that really tasted awesome.

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I really enjoyed the process of making this eggnog, although I immediately goofed on the directions. Nothing major but I put in all 4 cups of milk into the sauce pan instead of just 2. I just kept going from there. Cooking the eggnog took the most time and attention so it will cook slowly and evenly. It took about 20 minutes for the milk, egg, sugar mixture to get thick enough. I was aiming for just a bit thinner than being thick enough for the back of the spoon test since eggnog is pretty thick.

While the author remarked that she prefers a dark rum with her eggnog I used bourbon as that was in the house. I used the 1 1/2 cups that was called for, which resulted in an eggnog with a real kick. If you prefer a more subtle flavor then I suggest mixing in 1 cup first and tasting it at that point.

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Since eggnog is not a fan always a favorite, Amanda brings an Eggnog Quick Bread to this week’s Thirsty Thursday. Hey, just because it’s not a drink doesn’t mean it doesn’t count! It uses a great bevie to flavor it! So festive and creative.

Homemade Eggnog

Serves 8


  • 4 cups whole milk
  • 3/4 cup sugar
  • 5 large eggs, separated
  • 1 cup heavy cream
  • 1 1/2 cups bourbon
  • Whole nutmeg


  1. In a medium sized saucepan, heat 4 cups milk over medium low heat. Do not boil and stir occasionally so it does not burn. Turn off the heat.
  2. In a mixing bowl, combine the the sugar into the egg yolks and whisk until thick and pale.
  3. Whisk 1 cup of the warm milk into the egg and sugar mixture. Slowly add the warm egg sugar mixture into the rest of the milk in the saucepan. Put over low heat again, stir regularly until the milk mixture has thickened. Turn off the heat and then quickly stir in the cream.
  4. Put a bowl inside another bowl bowl and fill the space between with ice water. Add the milk mixture to the bowl and stir occasionally, until chilled. When completely chilled, stir into a punch bowl and add rum.
  5. Beat the egg whites until they form soft peaks and then fold them into the eggnog. Top each serving of the eggnog with freshly grated nutmeg.