Question 1

What kind of bourbon is good for pecan pie?

Accepted Answer

I believe that the kind of bourbon to use in pecan pie is the kind you like to drink. If the flavor is not something that everyone who eats the pie likes, they will not like it. It helps to have a smooth flavor that is not too strong as well. Something sweet and warm like Maker’s Mark or a low-proof bourbon like 80-proof Jim Beam. It even has subtle hints of butterscotch and honey in it.

Question 2

What can I use as a non-alcoholic substitute for bourbon?

Accepted Answer

One of the number one choices is bourbon extract. It tastes the most like bourbon and has absolutely no alcohol at all. Madagascar vanilla, which is a non-alcoholic vanilla from the Bourbon Islands, is another great choice. The sweet, buttery taste and rich creamy texture are somewhat overwhelming so do not use too much. Mixing peach nectar and apple cider together can also provide a taste like bourbon without the alcohol. It is a delicious way to enjoy any pie, actually.

Question 3

How do I tell if my pie is done?

Accepted Answer

First, if it jiggles just a little bit in the center, it is done. But if the whole pie is moving like a wave, leave it in for another 10 minutes. Another way to tell is to stick a knife in the middle of the pie. If it comes out clean, it is done. If not, give it a few more minutes. The most precise way to know whether the pie is done is to use an instant-read thermometer. Place it in the middle of the pie and it should read 200 degrees F.

Question 4

Can I make this pie in advance?

Accepted Answer

Yes, put the pie crust together and store it in the fridge for up to three days covered in plastic wrap. The filling can also be stored separately for up to three days in a sealed container. The pie crust can be frozen if needed but do not freeze the custard before baking it because the uncooked eggs will curdle when thawed out. Instead, bake and cool the pie completely, wrap it, and freeze it for up to three months.

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