Forty Creek Whisky Pecan Pie

Forty Creek Pecan Pie

04 Apr Forty Creek Whisky Pecan Pie

Forty Creek Whisky Pecan Pie by

In our home, birthdays are about dessert. It doesn’t matter if the ingredients send me to six specialty shops, or if the results require a small team of architecture students to assemble. If you can dream it, I will make it. Providing you’re a family member.

Two-recipes-in-one, Frozen Lemon Pavlova? Of course, Mom. Hazelnut Mocha Tort with fancy chocolate topping? My pleasure, Allison. Non-Jammy Raspberry Pie? Anything for you, my only Father-in-Law.

So this year, when Andrew asked for Pecan Pie I couldn’t say no. In fact, that was just too simple. I had to up the ante and countered with the offer of Chocolate Bourbon Pecan Pie. While Andrew’s a whisky man, his favourite non-scotch is a local blend called Forty Creek — glass bottles, only, please. And yes, he can actually taste the difference.

He’s such a Forty Creek fan that last summer we went to Kittling Ridge, attended a tasting, and waited in line for an autographed copy of their special Confederation Oak Reserve — which Andrew pre-ordered months in advance to obtain bottle #1911 (the year Wilfrid Laurier University was founded, but that’s another story.)

This is John Hall, the whisky maker, signing the bottle. See “To Andy”.

John Hall Signing a bottle of Confederation Whisky

And this is my husband with John Hall and one of the coveted bottles. You know a man loves his whisky when he poses with a bottle and its maker.

Andrew and John Hall with a signed and numbered bottle of Forty Creek

With this in the back of my mind, we negotiated a suitable celebratory dessert. Andrew took the chocolate off the table and I suggested swapping Forty Creek for the bourbon. DEAL.

The results? What my non-whisky-drinking sister described as, “The best pecan pie I have ever eaten.” Why? It’s not as cloyingly sweet as most versions and you can really taste the pecans. I know pecan pie is supposed to taste like its namesake but few, in my opinion, actually do. As an added bonus, you can also taste the alcohol, so it wasn’t a waste of good whisky. Sometimes I think the baker secretly swigs the shot and lies about it. But in this case there’s little doubt the pie was kissed with booze.

Andrew’s vote? “A triumph.” But then again, he’s biased. My sister, on the other hand, isn’t. She thought the Hazelnut Mocha Torte had too much coffee in it, so you can trust her to speak the truth — even if it hurts.

So, are you a pecan pie fan? Or would you rather swig the whisky?

Recipe: Forty Creek Pecan Pie
Recipe type: Baking
Cuisine: Canadian
Prep / inactive time: 
Cook / active time: 
Total time: 
Serves: 8
This twist on classic bourbon-laced pecan pie is made with Forty Creek Canadian whisky -- my husband's favourite. Not cloyingly sweet, you can actually taste the pecans. And the booze!
  • pastry - your favourite recipe, enough for one deep 9-inch pie
  • 2 to 2¼ cups pecan halves
  • 3 eggs
  • ¾ cup brown sugar, lightly packed
  • ¾ cup corn syrup
  • ¼ cup butter, melted
  • 1 teaspoon vanilla
  • 3 tablespoon Forty Creek whisky (or bourbon)
  1. Preheat oven to 375°F. Line a deep 9-inch pie plate with your favourite pastry dough.
  2. Roughly chop ¾ cup pecan halves. Place them on a baking sheet and bake for 8 minutes to lightly toast. Remove from baking sheet and set aside to cool.
  3. Combine eggs, brown sugar, corn syrup, melted butter, vanilla and whisky. Stir in the toasted pecans.
  4. Pour filling into unbaked pie crust.
  5. Sprinkle remaining pecan halves over top of pie.
  6. Bake in the bottom third of the oven for 40 to 45 minutes. The pie is done when the filling is firm to the touch and the edges are golden.
  7. Variations
  8. Use bourbon or other whisky. Anyone using fine single malt scotch will be slapped.

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  • Kathleen
    Posted at 14:59h, 04 April Reply

    Andrew and I must be related SOMEHOW because I am also crazy about pecan pie and made the bourbon version last Thanksgiving. Will have to try it with Forty Creek next.

    • Charmian Christie
      Posted at 17:05h, 04 April Reply

      If you can’t get it, I’ll have to come visit with a bottle or two!

  • Andrea the Kitchen Witch
    Posted at 16:56h, 04 April Reply

    Bourbon is a brilliant addition to pecan pie! I can taste it from here, and it tastes GOOD :) I’m going to look for this brand of bourbon and make this for sure!

    • Charmian Christie
      Posted at 17:15h, 04 April Reply

      It’s actually a Canadian whisky, so it’s technically not bourbon, but it was a great addition to the pie!

  • terry
    Posted at 17:50h, 04 April Reply

    We live right up the road (well the highway) from the winery/distillery and I have never tried the Forty Creek whisky (to be fair I’m a wine gal). I will, however, be adding this to my next dessert to try list and popping into the distillery for a bottle. Thanks for sharing.

    • Charmian Christie
      Posted at 17:56h, 04 April Reply

      You live near Kittling Ridge? Andrew’s pocket book couldn’t take the proximity. I’m a wine gal, too, but Forty Creek is one of the few whiskies I enjoy on the rocks. Hope you like it. If not, I know someone who would be willing to drive to Niagara to take it off your hands. :-)

  • Jill Jones
    Posted at 19:11h, 04 April Reply

    We have a bottle ready to go — the shocking part of this is that there is enough left IN the bottle for the pie. Most definitely will tell you how it turns out.


    • Charmian Christie
      Posted at 12:35h, 08 April Reply

      Hardly shocking. Forty Creek’s pretty smooth. I consider it our “house whisky”.

      Hope you like the pie!

  • Robin Smart
    Posted at 21:28h, 04 April Reply

    I’m the sister, and trust me it is the BEST pecan pie ever. I traveled in the southern USA for several months and everyone wanted me to taste their pecan pie. This was WAY better than any of theirs!!
    Your truth telling, coffee sensitive sister.

    • Charmian Christie
      Posted at 12:36h, 08 April Reply

      Thanks, Robin. I’m honoured. I’d forgotten you have been a Southerner for a while.

      And I appreciate your honesty. Means that when you praise something you really mean it.

  • Lana
    Posted at 03:15h, 05 April Reply

    My husband, as a Southerner, loves his pecan pie and bourbon (Knob Creek preferably:). I cannot let him see you recipe, as he just started thinking of losing some weight:)
    Not too sweet and soaked with alcohol works for me any time:) I’ll certainly put the recipe in my “to try folder”. I am afraid that Thanksgiving will come really soon!

    • Charmian Christie
      Posted at 12:38h, 08 April Reply

      I’m not familiar with Knob Creek but my husband is. He said, “It’s very nice. I’d drink that.” As if it’s being offered…

      If you do try this, let me know how it turns out. I’m especially curious to know what your husband will think. (And I’m sure Knob Creek would work just fine.)

  • Jennifer
    Posted at 14:08h, 05 April Reply

    LOVE pecan pie. I can’t wait to try this one! Thanks for posting it.

    • Charmian Christie
      Posted at 12:39h, 08 April Reply

      Thanks. If you’re a pecan pie aficionado, I’m all ears.

  • Danielle
    Posted at 15:11h, 10 April Reply

    Looks incredible!! What a great twist on a classic!

    • Charmian Christie
      Posted at 21:27h, 11 April Reply

      Personally, I don’t think there are many recipes a splash of booze won’t make better, so this was kind of a no-brainer.

  • Debbie
    Posted at 20:45h, 11 April Reply

    I’m with Robin, coffee sensitive, but I love pecan pie! I will try this.

    • Charmian Christie
      Posted at 21:28h, 11 April Reply

      Let me know how it turns out. I’m curious to see if you and Robin feel the same way about this dessert.

  • harvey justine
    Posted at 03:47h, 29 May Reply

    I like this pecan pie recipe simply because it is created with creativity. I love the idea of mixing it with whiskey, but how about if i tried it with rum? do you think it will taste better ?

    Over all i think this recipe is good and a must make recipe.

    • Charmian Christie
      Posted at 09:28h, 29 May Reply

      I think rum would be great in this recipe, too. Would it taste better? That’s all a matter of opinion. If you have a favourite rum give it a try.

      I love when people play with recipes, tweaking them to make them their own. Good luck with this and enjoy your experimentation.

  • harvey justine
    Posted at 09:16h, 30 May Reply

    wow.. the whole thing about rum and pecan pie turned out great. i also tried it and whiskey is great too.. both are yummy and mouth watering.

  • Shannon
    Posted at 20:40h, 21 November Reply

    Oh my this is heavenly!! I wanted to send my husband a pecan pie for Thanksgiving while he is in Air Force tech school. I looked at recipes but I only had brown sugar (not white) and a special Whiskey made locally here in Bozeman MT. As fate would have it, I stumbled upon your website and this recipe. I just made it (with a little extra for a mini pie for myself of course) and it is perfect! Thank you for sharing this recipe

    • Charmian Christie
      Posted at 10:43h, 23 November Reply

      Thanks YOU for sharing your results. I’m so pleased that you find the results “heavenly!” I’m going to quote you on that one, for use. love that you used a local whiskey. Thanks again for taking the time to comment!

  • Libby Black
    Posted at 14:43h, 14 November Reply

    Just wondering if this could be adapted for butter tarts? My husband is also a huge fan of the Forty Creek whiskey and butter tarts are his favorite thing to eat. Might be a nice surprise for his 50th birthday!

    • Charmian Christie
      Posted at 10:27h, 18 November Reply

      I don’t see why not. Pecan pie and butter tarts are very similar. My husband is a fan of both Forty Creek and butter tarts, so maybe I’ll add a shot of whisky the next time myself! I’d love to know how your butter tarts turn out! Hope your husband has a very happy 50th birthday.

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