Bourbon Pecan Pie for One

Everything you love about pecan pie now in a single serving size. This bourbon pecan pie for one is easy to prepare, complete with a mini pie crust recipe.

Grab Some Nuts

Today everyone’s nuts are on display for Grab Some Nuts Day! A group of bloggers got together to play with their nuts in celebration of this awesomely silly holiday, creating nutty recipes featuring tanned nuts, salty nuts, nut butters and nut balls. So grab some nuts and get ready to show them off.

Bourbon Pecan Pie for One 1

I’m not sure when my love of nuts began but I naively proclaimed it during my high school AP English class. The assignment was to write a letter in the form of a poem (we were learning the different styles at the time) and as usual our teacher was anonymously reading them in front of the class. One student wrote a letter to a candy bar company protesting all the nuts they put in their products – at which point I gasped and exclaimed “but I love nuts!” As I am sure you can imagine, the 17/18 year-olds in my class stifled their laughter as I suddenly became aware of what I had said and felt the blood rushing to my face, but thankfully our teacher continued reading and I was spared.

For my contribution to Grab Some Nuts Day I got my nuts drunk and gooey in a single serving bourbon pecan pie because it’s not the size that matters, it’s how you use it (and because today is Single Serving Sunday as well).

Bourbon Pecan Pie for One 2

Be sure to visit all the other Nutty Participants for Grab Some Nuts Day:

Guess that if you are what you eat, we’re all nuts.

Three years ago: Deviled Strawberries

PECAN PIE FOR ONE

Serves 1

Ingredients:

CRUST

1/4 cup all-purpose flour

1/8 tsp sugar

1/8 tsp salt

2 Tbsp cold unsalted butter

1/8 tsp white vinegar (or lemon juice)

1 Tbsp cold milk

FILLING

Heaping 1/4 cup pecan halves

2 Tbsp granulated sugar

2 Tbsp brown sugar

1 Tbsp unsalted butter

1/4 cup light corn syrup

1 egg, lightly beaten

1 tsp bourbon

1/4 tsp vanilla extract

1/4 tsp salt

Pinch cinnamon

Directions:

  1. In a small bowl combine the flour, sugar, and salt. Cut butter into the flour mixture until it resembles coarse crumbs. Combine the vinegar with the water and sprinkle over the mixture. Stir and then form into a ball. Place in plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat oven to 350 degrees.
  3. Roll out pie crust to fit in a mini pie pan (I used a deep, 4-inch pyrex). Pour pecans in the bottom of the unbaked pie crust, and set aside.
  4. In a small bowl, blend together the sugars and butter until creamy. Whisk in the corn syrup, egg, bourbon, vanilla, salt, and cinnamon until incorporated.
  5. Pour syrup mixture over the pecans in the crust. Cover top and crust lightly/gently with foil. Bake for 25 minutes, remove foil, then continue baking for 15 minutes or until set. Allow to cool on a wire rack before serving.

Source: Crust adapted from Creative Cooking (for One or Two). Filling adapted from The Pioneer Woman.

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