The Transplanted Baker: Bourbon Pecan Pie

This year's Thanksgiving is coming a few days late, my friends.

Just because Norwegians are crazy about American pop culture (I swear I see Judge Judy and Hannah Montana on the tv at any given time of day), doesn't mean that they're willing to give Americans the day off to roast a turkey. So instead of sharing with you all the truly fabulous sweet potato pie recipe that's been patiently waiting to be made on this side of Atlantic, you'll have to make due with a few pie recipes from the past. But you needn't get too furious with me just yet. My last post for a dolled up apple pie and today's recipe for Bourbon Pecan pie are as close to pie perfection as it gets. So if you're still up in the air as to what to make for the big day on Thursday, give one of these a go, then check back in after the weekend for that sweet potato pie that knocks any pumpkin pie you've had out of the park.

The following was originally posted on the old Transplanted Baker, Thanksgiving, 2008:

Thanksgiving came a little early this year.

Since the fourth Thursday in November is passed over like any other day in Norway, we threw a tiny celebration the Sunday before. And as it turns out, not only do we get the benefit of an entire work week’s worth of leftovers spilling over in the fridge, you get the inside scoop on a really good pecan pie recipe with still a few days to spare before the big day. That is, if you’re the flaky-crust, pecan-loving, bourbon-appreciating kind of person (which I hope you are).

My first two Thanksgivings in Norway were during my, how shall we put it, most-endearing days of cooking. Those were the days when I added an entire bulb of raw garlic to the mashed potatoes, rather than just a clove. Those were the days when I bought a last minute, three-pound chicken to substitute for the grand Thanksgiving turkey. And, those were the days when I went to the grocery store to buy pecan-flavored danishes to fill in for an actual pie.

All I can say now, is that I did my best to make it as good as Grandma’s. I can only imagine what my husband thought of this great-American feast of a holiday as a first-timer. Sure, he claimed to be working late the following year, but I bet he was just escaping potential week-long garlic breath.

I am happy to say that not only were the mashed potatoes spot-on with the garlic this year, but my nine-pound turkey was juicy, and my Bourbon Pecan Pie was mighty fine. In fact, it might have even been the star of the show when it was served with a bowl of fresh whipped cream (which, naturally, was also spiked with a drop or two of bourbon) and good Scandinavian coffee. It’s pies like this that make you ask yourself why they are only reserved for one day out of the year.....

Like most pecan pies, this one isn’t too tough to throw together. I do love a good, somewhat complicated apple pie with a fancy lattice topping, but when you’ve got turkey stock simmering on the stove and potatoes to peel, why make yourself sweat more than you need too? This crust recipe is easy to handle and the pecan filling takes all of five minutes to blend up. And now that I’m thinking about it, if the leftovers get eaten up before the pie does, I might just have to make another one!

***If you are like your like me and like your pecan pie a little bit runny, bake it for 5-10 minutes less than the recommended time. If bourbon isn’t your thing (or if you just don’t have any on hand in your liquor cabinet because you drank it all last Friday night, go ahead and substitute a little cognac or brandy).

Bourbon Pecan Pie

Pekanpai med Bourbonwhiskey

Recipe from Gourmet Mag, Nov. 2006

(makes one- 9” pie)