Q1: Can I make this easy pecan pie with a homemade crust instead?

Yes, absolutely! If you have the time and a favorite from-scratch pie crust recipe, it would be fantastic. You will need one 9-inch deep-dish pie shell . Because this pie has a long bake time, there is no need to pre-bake (or blind-bake) the crust first.

Q2: What kind of caramel sauce should I use?

You want to use a high-quality, thick, prepared caramel sauce , the kind that is typically sold in a jar as an ice cream topping. Avoid using a very thin, watery caramel syrup, as it may not allow the pie to set up as well.

Q3: My pie seems a little underbaked and too jiggly in the center. What did I do wrong?

A runny pie is almost always just a sign that it needed a few more minutes in the oven. All ovens can vary slightly, so it's important to rely on the visual cue of the "slight jiggle" in the center, not just the clock. If the center still looks very liquidy and has a wide, sloshing wobble, it needs more time.

Q4: Is it really necessary to toast the pecans before I put them in the pie?

While it's an optional step, it is highly recommended and makes a huge difference in the final flavor! Toasting the pecans in a dry skillet or in the oven for a few minutes brings out their natural oils and gives them a much deeper, nuttier, and more complex flavor and a crispier texture.

Q5: How do I prevent the edges of my pie crust from getting too dark or burning?

The thin, exposed edges of a pie crust will always brown much faster than the rest of the pie. A pie shield or a simple, homemade ring of aluminum foil is the perfect tool. If you notice during the bake that your crust edges are getting too dark before the filling is set, simply cover just the edges with a foil ring for the remainder of the baking time.

The Easiest Bourbon Pecan Pie (with a Shortcut Crust!)

A quick and easy recipe for a rich bourbon pecan pie that uses a store-bought frozen pie shell for convenience. The simple, no-cook filling is made by beating together eggs, room-temperature butter, brown sugar, and jarred caramel sauce. The custard is flavored with bourbon, vanilla, and cinnamon, and then folded with toasted pecan halves. The pie is then baked until the filling is just set in the center and cooled before serving.

Author: Grace
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours (includes cooling time)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 (9-inch) deep-dish frozen pie shell
3 eggs
5 tablespoons butter, at room temperature
1 cup packed brown sugar
3/4 cup caramel sauce
2 tablespoons bourbon
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
1 1/2 cups pecan halves, toasted

Instructions

Preheat the oven to 375°F. Place the frozen pie shell onto a parchment-lined baking sheet.
In a large bowl, use a hand-held mixer to beat together the eggs, room-temperature butter, and brown sugar until completely incorporated.
Add the caramel sauce, bourbon, vanilla, cinnamon, and salt. Beat on medium speed for 2 minutes.
Fold in the toasted pecans.
Pour the filling into the frozen pie shell.
Bake until the center of the pie is just set (it should have a slight jiggle), about 40 to 50 minutes.
Remove the pie from the oven and let it cool on a wire rack for about 1 hour before slicing and serving.

Notes

This recipe is a shortcut version of pecan pie, using a pre-made frozen pie shell and jarred caramel sauce to save time.
Toasting the pecans before adding them to the filling is a key step that enhances their nutty flavor.
It is important to let the pie cool for at least an hour to allow the custard filling to set properly before slicing.

Find it online: https://www.eatswithsoul.com/bourbon-pecan-pie/