A few months ago, I was reading Garden & Gun’s list of “100 Southern Foods You Must Absolutely, Positively Try Before You Die,” and it mentioned the pecan pie at Brigtsen’s Restaurant in New Orleans. Their pie had two ingredients I’d never tried before: ground roasted pecans and dark corn syrup. Inspiring. So, I challenged myself not to settle for the same-old pecan pie.

To make something better.

After a little trial and error, I came up with this Southern Comfort® Pecan Pie. Chopped pecans mingling with ground pecans that were toasted in butter and cinnamon. A rich, caramel-like mixture of light and dark corn syrups. And a few tablespoons of Southern Comfort® to balance the sweetness and move the pie from “as pure as a prayer” into more interesting territory.

It’s a pie with so many layers of flavor and texture, you might forget the whipped cream.

Thank you, Frank Brigtsen.

Now, if I can come up with a way to inject Jack Daniel’s directly into our Libby’s® pumpkin pie, this will be a Thanksgiving to remember.

If we can.

Southern Comfort® Pecan Pie

Rebecca Crump (EzraPoundCake.com)

Inspired by Frank Brigtsen

Makes 1 9-inch pie

  • 1 9-inch pie crust (packaged or homemade)
    Roasted Pecans:

  • 1/2 cup pecans
  • 1/2 tablespoon unsalted butter, melted
  • Pinch of cinnamon

  • 3 eggs
  • 1 cup sugar
  • 1/2 cup dark corn syrup
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons Southern Comfort®
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup pecans, roughly chopped
  1. To Roast the Pecans: Preheat the oven to 350 degrees F. Toss the pecans with the melted butter; add cinnamon. Spread the pecans in a single layer on a baking sheet. Toast them until fragrant and dark brown, 5 to 7 minutes. Let them cool. Put cooled nuts in a food processor or blender to grind. Set aside.
  2. For the Crust: Let homemade pie dough fitted in a pie plate rest in the refrigerator for 30 minutes. (Or, if using a packaged crust, follow the directions for prebaking.) Using a fork, prick the bottom and sides of the pie shell. Cover the bottom with parchment paper, add pie weights (or beans or rice), and bake crust for 10 minutes. Remove the weights and parchment, and return the crust to the oven until the crust begins to brown, about 5 minutes. (If the edge of the crust starts to get dark, cover it lightly with a pie crust shield or aluminum foil.) Remove from the oven; set the crust on a wire rack to cool.
  3. For the Filling: Whisk the eggs until frothy, about 1 minute. Add sugar, corn syrups, melted butter, Southern Comfort®, vanilla, salt and ground roasted pecans. Stir in the 1 cup chopped pecans.
  4. Pour the filling into the prebaked pie crust. Bake until the filling is just set but a little loose in the center, about 40 minutes. Remove from the oven, and cool on a wire rack for at least 2 hours. Serve with vanilla ice cream or whipped cream.