Please ensure Javascript is enabled for purposes ofwebsite accessibilityRECIPE: Bourbon Pecan Pie & Cilantro Mint Sauce
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Bourbon Pecan Pie
Bourbon Pecan Pie
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RECIPE: Bourbon Pecan Pie & Cilantro Mint Sauce

The day to love and appreciate your dad is almost here. If you're not sure how your celebrating, Di-Anna Arias with Don Strange of Texas has the perfect “Grillin’ Chillin’ Meal” for this Father's Day.

Bourbon Pecan Pie


  • 3 eggs
  • 1 cup light corn syrup
  • 1 cup sugar
  • 2 tablespoons butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon whiskey
  • 1 1/2 cups coarsely chopped pecans
  • 1 prepared pie crust, (unbaked)


Preheat oven to 350 degrees F.

Line a 9-inch pie dish with the prepared pie crust and place the pie dish in the freezer while preparing the filling.

Lightly whisk eggs in a medium mixing bowl. Using a spoon, mix in corn syrup, sugar, butter, vanilla, and bourbon and mix until well combined. Stir in pecans. Remove pie dish from the freezer and pour filling into the prepared pie crust.

Bake on center rack of oven for 60 to 65 minutes until center seems set. Allow to cool before serving.

Serve with vanilla ice cream.

Servings: 8

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

Cilantro Mint Sauce

  • 2 teaspoons minced ginger
  • 1/4 cup packed fresh mint leaves
  • 1/4 cup packed fresh cilantro leaves
  • 1 tablespoon honey
  • 1/4 cup rice wine vinegary
  • 1/2 cup avocado oil
  • Salt and pepper to taste

In a food processor fitted with a metal blade, combine the ginger, mint, cilantro, honey, vinegar, oil, salt and pepper and process until completely blended and smooth.

Served with grilled beef, lamb or chicken.