This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. (Photo: Craig Lee for The New York Times)
Bourbon Pecan Pie. Classics are classic for a reason. Pecan Pie--sticky, crunchy, nutty, sweet, buttery, and golden is always a crowd-pleaser. This Bourbon Pecan Pie from Paula Deen is bound to be the best you’ve ever made, seeping with southern hospitality just like Paula herself.