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Bourbon Pecan Almond Butter Pie

Bourbon Pecan Almond Butter Pie


Prep Time: 30 min.

Cook Time: 15 min

Yields: 16 servings



4 cups crushed Aleia’s Vanilla Bean Sugar Cookies (crushed in a food processor)

1 cup melted butter

1 cup granulated sugar


1.5 cups Old World Style Almonds Bavarian Roasted Pecans chopped

½ cup butter

¾ cup light brown sugar

½ cup light corn syrup

2 oz Crooked Water Kings Point Straight Bourbon Finished in Port Casks

1 tsp vanilla extract

3 large eggs

Pinch of salt

1 cup Base Culture Maple Almond Butter

2 pints Swell Vanilla Bean Ice Cream


Crust: Preheat oven to 400 degrees. Crush sugar cookies in food processor, add melted butter and granulated sugar and pulse to combine. Pour mixture into greased pie plates evenly. Press mixture into bottom and sides of pie plates to get an even layer all over. Bake at 400 degrees for 10 minutes. Allow crusts to cool before adding filling.

Filling: Turn oven down to 350 degrees. Melt butter in medium saucepan over medium heat, add brown sugar and bourbon, then gradually stir in sugar until all is fully melted. Remove from heat and stir in vanilla extract, corn syrup and pinch of salt. Whisk eggs in separate bowl and then whisk into saucepan one tablespoon at a time. Once eggs are fully incorporated, set aside. Spread almond butter evenly across bottom of cooled pie crusts. Next add pecans evenly across top of almond butter and fill with saucepan filling. Leave about half an inch of crust unfilled at top to avoid bubbling over. Bake for 15-20 minutes. Serve with Swell ice cream.

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