Tuesday Treats & Titles: Caramel-Bourbon Pecan Pie

There weren’t many slices of my plain ol’ pecan pie leftover from Thanksgiving. Good thing I didn’t make this version. There would have been none left! This treat takes Southern cooking to a whole new level!

Total Time: 3 Hr. 15 Min. incl. refrigerating
Prep Time: 15 Min.
Cook Time: 3 Hr.
8 servings

Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.

What You Need
36 KRAFT Caramels
1/4 cup water
1/4 cup butter
2 Tbsp. bourbon
1 pkg. (6 oz.) pecan halves
1 frozen deep-dish pie crust (9 inch), thawed
3 eggs
3/4 cup sugar
1 tsp. vanilla
*Please use alcohol responsibly.

Let’s Make It
1 – Heat oven to 375°F.
2 – Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
3 – Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
4 – Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
5 – Refrigerate 2 hours.

My Tip: You read the instructions right. You put the pecans on the pie crust then pour the gooey stuff over it. During the baking process, the pecans “float” to the top.

Get all the details from My Food and Family. Since this is essentially a Southern recipe, you can bet my Texas heroine Annie makes this pie for her Wolf, Sean/Boomer. It’s also a favorite of her son, Cody. You can read their story in WOLF MOON or your can grab a bit more of their story, as well as Jacey and Connor’s tale in MOONSTRUCK: LIES. Both of these books are available from a wide variety of on-line bookstores, and you can read LIES for free with Hoopla. Just click on the titles or the cover pics to head on over to get your copy. I don’t know about y’all, but now I’m hungry for pecan pie. What are you craving?

*Required PSA from the Food & Family site 😉


About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of several award-winning series--Moonstruck, Nightriders MC, The Penumbra Papers, and Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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4 Responses to Tuesday Treats & Titles: Caramel-Bourbon Pecan Pie

  1. Required PSA?? Oh, for the love of pete. :facepalm: Look out, folks, she’s cookin’ with booze!

    Ahem. The pie sounds good. I suck at pie, though. Love eating it, suck at making it. A gal’s got to know her limitations, doncha know. Yay for Annie! Anyone who can make pie is alright in my book. And speaking of books, these are awesome!

    Right now, the only thing I’m craving is more coffee. I had a craving for cheesecake, but I made it and ate it, and I’m good now. Not sure why I can do cheesecake and not pie. :shrug:

    • Silver James says:

      I’m not sure it’s required but yeah, on the original recipe that warning is there right under the list of ingredients and it’s not the first time I’ve seen in in a “commercial” recipe. I guess people are prone to “shooters” when they’re cooking? Because, you know, the alcohol part of the booze cooks out during baking.

      Not sure you can get them up there in your Wallyworld (it’s an Oklahoma company and we get them here in ours) but if you get hungry for pie, try Mrs. Fields brand. Even though they’re frozen, they taste like homemade!

      And thanks for the praise on the books. I’m trying to highlight the ones that come off KU. Also, ditto on the coffee. I’m headed after another cup in about 30 seconds. 😉

      • I don’t think I’ve seen Mrs. Fields here. I usually buy the premade ones Wallyworld offers. Or I totally cheap out and buy the little lunchbox ones. I can’t remember who does the ones I really like (not Hostess), but last time I bought strawberry cream and boston cream pies. Stupid store didn’t have them yesterday or I’d be eating pie right now.

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