Ree Drummond's Pecan Pie Has Bourbon In Every Step

Ree Drummond, often referred to as "The Pioneer Woman," host of the Food Network show of the same name, is known for making homestyle comfort foods, often serving food to those that work on the ranch that she and her family live on. Her website features sweet recipes, like the Cinnamon Roll Breakfast Casserole, and savory, creamy Crock-Pot Mac and Cheese, perfect for a crowd living a farm lifestyle.

As Drummond prepares for the holiday season each year, she shares her tips for achieving the perfect festive feast. Her site shares 45 different ways to prepare a Christmas ham, and recipes for sides like Skillet Cornbread. But of course, no holiday is complete without dessert. And, while Christmas cookies are a staple at most holiday gatherings, many people enjoy a slice of pie.

Holiday connoisseur Drummond has no shortage of festive baking knowledge — she hosts Food Network's "Christmas Cookie Challenge" after all — and when she's baking up sweet treats, she has a boozy secret to achieving the best-tasting pecan pie: Bourbon in every single part of the pie.

On Twitter, the Food Network posted a clip from one of Drummond's "Pioneer Woman" episodes where she shares how she makes her pecan pie. As she prepares the filling of the pie, she adds in a quarter cup of bourbon. Drummond says she limits herself to that amount because any more could affect the baking of the pie. However, she likes to taste the bourbon while she enjoys her dessert, so she adds as much as she can — though, of course, some of that alcohol will bake off in the oven.

Drummond also uses the alcohol in the crust of her pie. While her recipe calls for a few tablespoons of cold water to combine the crust, she opted to swap in a tablespoon of bourbon instead. To drive the boozy flavor home, Drummond even tops off the pie slices with her homemade bourbon-infused whipped cream. The cream does include the typical ingredients of powdered sugar and heavy cream, but Drummond says she adds a "healthy splash" of bourbon before whipping it all together with a whisk.

Using bourbon could actually bring out the flavors of the pecan pie, reports The Alcohol Professor. The slightly spicy, nutty, oaky notes can complement vanilla and caramel flavors, making it a great companion to pecan pies. The site recommends cooking using a good drinking bourbon to ensure that you get the best flavors in your food. And, as a bonus, you can enjoy sipping on the leftovers after you're done baking.

Pecan pie was popularized in the 20th century, according to Eater, and is known for its sugary, "gooey" filling, contrasting with the crunch of the pecans. The sticky filling was originally created from a combination of corn syrup, butter, eggs, and vanilla extract poured over a layer of pecans. While the pie bakes, the filling solidifies into a custard, leaving the pecans on top. 

Drummond's bourbon addition adds another layer of flavor to the custardy filling. Her full recipe for "Drunken Pecan Pie" can be found on the Food Network website.