Hey, I have a book out today! A House Between Sea and Sky is officially out in the world. Let’s celebrate with a lusciously boozy pie!

This Bourbon-Date Pecan Pie is a pecan pie that has levelled up. It includes no corn syrup. Dates ate as a binding agent and additional sweetener.

The bourbon flavor is the first thing that hits the mouth with a refreshing zing. The sweet, soft dates are next, followed by the crunchy pecans. It is absolute perfection.

Yes, there is some extra work involved with blind-baking the crust and toasting the pecans. This is a pie that tastes like it involved some additional labor, though.

Modified from Bon Appetit November 2024.

PrintBready or Not: Bourbon-Date Pecan PieThis incredible pecan pie uses dates to sweeten and thicken the mix instead of corn syrup. A food processor makes the assembly a breeze. The result is dense, nutty perfection. Modified from Bon Appetit November 2024.Course DessertCuisine AmericanKeyword alcohol, pecans, pieAuthor Beth CatoEquipmentparchment paperpie weightsfood scalefood processorIngredientspie dough chilled, homemade or store-bought, enough for bottom crust2 1/2 cups chopped pecans12 ounces dates pitted if needed, chopped and divided4 large eggs3/4 cup brown sugar packed1/4 cup bourbon4 Tablespoons unsalted butter melted1 3/4 teaspoon kosher salt1 Tablespoon vanilla bean paste or vanilla extract1/4 teaspoon ground cinnamonInstructionsPreparing the crustLet pie dough sit at room temperature for 5 minutes. Lightly flour a work surface. Roll out dough into a 14-inch round. Wrap it around the rolling pin to transfer it to a pie dish. Shape it into pan, cutting back overhang and crimping edges as desired.Set on a rimmed baking sheet and prick bottom and sides all over with fork tines. Freeze for at least 30 minutes or up to 2 hours.Preheat oven with a rack in the lower third of oven. Line the frozen pie crust with parchment paper and filled to brim with pie weights. Bake for 20 to 25 minutes; check part way and cover edges with foil if they brown too quickly. At the end, the edges should look set and dry.Use parchment to lift out the pie weights onto another cookie sheet to cool. Put pie back in oven for another 20 to 25 minutes, monitoring it. If the crust puffs, use a flat metal measuring cup or similar device to press crust down. By the end, the bottom crust should look golden and dry. Let crust cool on baking sheet.Assembling pieReduce oven temperature to 350-degrees.Place pecans on a rimmed baking sheet. Bake for 12 to 16 minutes to roast, stirring halfway through. They should be dark and fragrant.Place 5 ounces dates and 1/2 cup boiling water in food processor. Let sit for 10 minutes. Process until smooth, about a minute. Add eggs, brown sugar, bourbon, butter, kosher salt, vanilla bean paste/extract, and cinnamon. Process until smooth, about a minute.Remove bowl and blade from food processor. Stir in pecans and remaining dates. Scrape the filling into the crust.Bake pie for 45 to 55 minutes, rotating halfway through. If the crust is getting too dark, protect edges with foil. At the end, the filling should no longer look shiny but be dry and set. Cool pie on wire rack and then chill at least 2 hours.Store covered with foil in fridge. Keeps well for days.OM NOM NOM!