When you want a showstopper dessert this holiday season, this Bourbon Pecan Pie with Painted Poinsettia Crust is just the ticket!
Dazzle your friends and family this holiday season with a festive pie that looks like you spent hours and hours to prepare, but in all honesty, it only takes minutes.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this holiday dessert of Bourbon Pecan Pie is available at the end of this post. OR click on the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Whole Pecans
- Pine Nuts (optional)
- 1 deep-dish pie shell
- 1 – 9″ round pie crust (homemade or store-bought)
- Granulated Sugar
- Brown Sugar
- Corn Syrup
- Bourbon (optional)
- Pure Vanilla Extract
- Gel Food Color (optional)
Kitchen tools and equipment needed:
- Pie Plate (if not using a store-bought deep-dish crust)
- Large Mixing Bowl
- Measuring Cups and Spoons
- Paring Knife
- Baking Sheet
- Parchment Paper
- Paint Brush
- Cardboard (for making leaf templates)
- Wilton #12 Round Piping Tip (for cutting out tiny circles)
- Tiny Bowls (or paper cups) for gel color (optional)
Can store-bought pie dough be used for this holiday recipe?
This fancy yet easy painted poinsettia pie crust can be made with either homemade pie dough or store-bought pie dough.
Since I’m not the best at making my own pie crust, I’ve used two kinds of store-bought dough. The bottom crust is a 9″ deep-dish pie shell (found in the freezer section), and the painted poinsettia is made from the roll out store-bought pie dough (found in the refrigerated section).
How to make a painted poinsettia pecan pie:
Because I normally share step-by-step photo tutorials for almost all of my recipes, this one is a little different because I actually made this pie LIVE on Facebook a few weeks ago.
Below is the step-by-step video for your viewing enjoyment!
I hope you found that video helpful. Should you have any questions please leave them for me in the comment section and I’ll be happy to get back with you as soon as possible.
Here is a look at the pie right before I put it in the oven.
How to make the petal templates?
- Start by drawing one large 3″ teardrop-shaped petals (rounded at one end and pointed at the other) onto the cardboard.
- Draw the second leave, the same shape, only in an approximate 1½” size onto the cardboard.
- OR, as shown in the video, use silk petals from a faux poinsettia plant and trace the leave shape out onto the cardboard.
- Use the scissors to cut out the leave templates and set them aside until ready to use.
Can I leave the pine nuts out of this nut pie recipe?
Yes, you may leave them out.
However, if you do, please add an additional ½ cup of pecans to the filling to bulk it up so the poinsettia has more stability on top of the pie.
How long will this bourbon pecan pie take to bake?
With only 35 minutes in a preheated 375-degree oven, this pecan pie is ready to party!
What to do if the pie browns too quickly?
If you notice that the pie filling (or the poinsettia crust) is browning too quickly before the filling is starting to set, gently cover the pie with aluminum foil and continue baking until the filling is set and no longer giggly.
Can this pie be made in advance and frozen?
Bake and cool the pie completely before wrapping and freezing.
Wrap the pie very well with a few layers of cling wrap and freeze for up to 2 months.
How to thaw a pecan pie from frozen?
Allow the frozen pie to sit at room temperature until completely thawed. This will take approximately 4-6 hours.
Pecan pie is best served at room temperature.
Additional fun and festive holiday treats:
- Buttermilk Honey Santa Bread (pictured below) from (yours truly) Kudos Kitchen
“Ho! Ho! Ho! This tasty and Charming Buttermilk Honey Shaped Santa Bread is as whimsical as he is delicious. With my easy to follow step-by-step instructions, he’ll be on your holiday table in HO time”
- Christmas Light Brownies from Big Bear’s Wife
- Grinch Guacamole (pictured below) from (yours truly) Kudos Kitchen
“With a few simple ingredients and some easy instructions, you can warm the hearts of your family and friends with this gloriously easy to make realistic looking Grinch Guacamole.”
- Gluten-Free Chocolate Yule Log from Jenni Field’s Pastry Chef Online
- Goat Cheese Christmas Wreath Appetizer (pictured below) from (yours truly) Kudos Kitchen
“This Goat Cheese Christmas Wreath Appetizer with dried cherries and pistachios is as festive looking as it is delicious. It’s sure to make a statement on the buffet table at the annual holiday party!”
- Red Velvet Cake Roll from Platter Talk
- Whole Wheat Rudolph the Bread Nosed Reindeer (pictured below) from (yours truly) Kudos Kitchen
“Give your homemade bread baking skills a whimsical twist by making this Whole Wheat Rudolph the Bread-Nosed Reindeer. Or, you can use store-bought frozen bread dough and follow the instructions for forming and shaping. Either way you make him, your family and friends will be delighted to see Rudolph making an appearance at the holiday table!”
- Funfetti Dessert Snowman Cheeseball from Julie Blanner
- Painted Poinsettia Pecan Pie (pictured below) This is the place!
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Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s festive holiday pie!
- 3 eggs, lightly beaten
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup light corn syrup
- 5 tablespoons butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- pinch salt
- 2 cups pecan halves
- ¼ cup pine nuts, optional
- 1 unbaked 9" deep dish pie shell
- 1 pie crust for a 9" pie, rolled flat
- 2 poinsettia leaf templates, cardboard 3" and 1½"
- gel food color, red, green, yellow
- 1 egg and 1 tablespoon water
- Preheat oven to 375 degrees.
- In a large bowl whisk together the eggs.
- Add the next 9 ingredients and whisk until well combined.
- Pour the pecan mixture into the deep dish pie shell. Set aside.
- Use a paring knife to cut out 8 large petal shapes and 5 small petal shapes from the second pie crust.
- Use a Wilton #12 round tip to cut out 5-7 berries from the pie crust.
- Use a paring knife to vein the petals, being careful not to cut all the way through.
- In a small bowl or paper cup, mix together the egg and water,
- Divide the egg wash into three small bowls, and color each bowl with either red, green or yellow gel color. Mix well.
- Use a clean paint brush to paint 5 large petals and 5 small petals with red.
- Clean the paint brush with water and paint 3 large petals green.
- Clean the paint brush with water and paint the round dots yellow.
- Assemble the poinsettia on top of the pecan pie starting with the 4 outer green leaves and work your way to the 5 larger petals and then the small petals and finish by placing the berries in the center of the poinsettia.
- Place the pie on a baking sheet and bake in a preheated oven for 30-35 minutes (or until the pie is set in the middle).
- Remove the pie from the oven and cool on a wire rack.
- Slice and serve warm or at room temperature.
- For full video instructions, please visit:
Tools and equipment:
Large bowl, Whisk, 9" deep dish pie crust, 1 - 9" pie crust, rolled flat, red, green and yellow gel food color, 2 petal templates (cardboard) 3" and 1½", scissors, small bowls, paint brush, baking sheet, paring knife, parchment paper
Serving Size1 slice
Amount Per Serving Calories 754Total Fat 44gSaturated Fat 11gUnsaturated Fat 0gCholesterol 101mgSodium 311mgCarbohydrates 86gFiber 3gSugar 60gProtein 9g
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s holiday dessert recipe for Bourbon Pecan Pie with Painted Pointsettia Pie Crust as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!