by: Maker’s Mark
Cook Time
1 hours
Prep Time
15 minutes
Yield
10-12 Servings
Total Time
1 hours
Prep Time
15 minutes
Yield
10-12 Servings
summary
Pie bakers rejoice—we have serious pie inspo coming your way, courtesy of our friends at Maker’s Mark. This incredible (and incredibly easy!) chess pie recipe features a luscious pecan filling made even more delicious with rich bourbon notes of vanilla and caramel. Perfect for a holiday dessert or a cozy afternoon treat with a warm mug of coffee.
ingredients
- Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup evaporated milk
- ½ teaspoon vanilla extract
- 1–1½ ounces bourbon
- 1 store-bought or homemade pie crust
- Pecan halves or pieces, for topping
directions
- Preheat the oven to 425℉.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until they are light and fluffy. Add the egg yolks one at a time, mixing until they are combined. Scrape down the sides of the bowl. With the mixer on low, add the flour and salt and mix until they are just combined. Slowly add the evaporated milk, vanilla and bourbon. The mixture should be smooth and creamy; if it looks separated, mix in an extra tablespoon of flour.
- Gently place the pie crust in a 9' pie dish. Pour the filling into the crust and smooth the top with a rubber spatula. Top the pie with the pecans (place the pecan halves in a circular pattern or scatter them evenly over the top—it’ll be equally beautiful either way).
- Bake the pie for 10 minutes, then turn the oven temperature down to 325℉. Bake the pie for another 40–45 minutes until the top is golden brown and the center is set.
