Pecan Pie in a Jar (with Bourbon)
If you're bored of the traditional Pecan Pie and are looking for something original and simple, this recipe is just for you!This super easy Pecan Pie in a Jar is not only easier to make than the original recipe, but it's quicker, delicious, and best of all, has a perfect kick of bourbon to it!It's the perfect dessert for the holiday season!
Servings: servings
Equipment
- 8 100 milliliter/3.4 ounces jars
Ingredients
Graham Cracker layer
- 2 sleeves graham crackers 270 g / 9.5 oz
- 11 Tablespoons unsalted butter melted
Pecan filling
- 1/2 Cup unsalted butter
- 1/2 Cup light brown sugar
- 1/4 Cup pure maple syrup
- 2 Tablespoons heavy whipping cream
- 3 Tablespoons bourbon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 Cups pecan halves
Whipped topping
- 1 Cup heavy whipping cream chilled
- 2 Tablespoons granulated sugar
- 1/4 teaspoon pure vanilla extract
Instructions
- For the first layer, mix the melted butter and graham crackers in a food processor, until it resembles wet sand. Set aside.2 sleeves graham crackers, 11 Tablespoons unsalted butter
- Next, make the pecan pie filling. In a medium-sized saucepan, heat the butter, brown sugar, maple syrup, heavy cream, and bourbon, on medium-low heat for 5 to 6 minutes, mixing constantly with a wooden spoon. The mixture will start to bubble, and then it will start to look foamy and start to thicken. It should be thick enough to stick to the back of your spoon and have an amber color to it.1/2 Cup (113.5 g) unsalted butter, 1/2 Cup (110 g) light brown sugar, 1/4 Cup (59.1 ml) pure maple syrup, 2 Tablespoons heavy whipping cream, 3 Tablespoons bourbon
- Remove your syrup mixture from the heat and add salt, vanilla extract, and the 3 cups pecan halves, and mix until pecans are fully coated. Let cool before assembling.1/4 teaspoon (0.3 teaspoon) salt, 1 teaspoon vanilla extract, 3 Cups (387 g) pecan halves
- In the meantime, make the whipped topping. Using a whisk attachment, mix the heavy cream, sugar, and vanilla, until stiff peaks form.1 Cup (236.6 ml) heavy whipping cream, 2 Tablespoons granulated sugar, 1/4 teaspoon (0.3 teaspoon) pure vanilla extract
- Using small jars, (I used 100 milliliter/3.4 ounces jars) start to assemble your delicious pecan pie. Place a layer of graham cracker mixture, then add a layer of pecan pie filling, and top with whipped cream just before serving. I love serving these either at room temperature or slightly warm
Notes
Expert tips
- Don't let your syrup mixture boil for too long, or it may crystalize when cooled
- When making the whipped cream, freeze your metal bowl and whisk attachment for a quicker whipping process
- Try your filling mixture -when it's not scorching hot!- and decide if you want to add more alcohol or not. Remember that the alcohol flavor won't taste as strong when eating it combined with the graham cracker crumbs and the whipped cream
