A luxurious twist on a Southern classic, Bourbon Pecan Pie blends the deep, nutty flavor of toasted pecans with the smooth warmth of bourbon. The filling is rich and custardy, encased in a flaky golden crust — a perfect dessert for holidays or any special gathering.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 25 minsCook Time 1 hrTotal Time 1 hr 25 minsFor the Pie Crust (or use store-bought)
1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, chilled and cubed
3 tbsp ice water
For the Filling
1 cup light brown sugar
¾ cup light corn syrup
3 large eggs
3 tbsp unsalted butter, melted
2 tbsp bourbon (or more to taste)
1 tsp vanilla extract
½ tsp salt
1 ¾ cups pecan halves (toasted recommended)
Prepare the Pie Dough
1
In a large bowl, whisk together flour and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time, mixing gently until dough comes together.
Form into a disk, wrap, and refrigerate for at least 1 hour .
Alternatively, use a prepared 9-inch pie shell.
Roll and Blind Bake
2
Preheat oven to 375°F (190°C) .
Roll out chilled dough on a lightly floured surface and place into a 9-inch pie pan. Trim and crimp edges.
Line crust with parchment and pie weights.
Bake for 15 minutes , remove weights, and bake for another 5–7 minutes until lightly golden. Let cool slightly.
Make the Filling
3
In a large bowl, whisk together brown sugar, corn syrup, eggs, melted butter, bourbon, vanilla, and salt until smooth.
Stir in 1½ cups of the pecans.
Pour mixture into the par-baked pie shell.
Arrange remaining ¼ cup pecans in a decorative pattern on top.
Bake the Pie
4
Bake at 350°F (175°C) for 50–60 minutes until the center is set but still slightly wobbly.
If the crust browns too quickly, cover edges with foil halfway through baking.
Let pie cool completely (at least 2 hours) before slicing.
To Serve
Variations
6
Add chocolate chips or chopped dark chocolate to the filling for a Bourbon Chocolate Pecan Pie.
Substitute maple syrup for corn syrup for deeper flavor.
Use toasted walnuts instead of pecans for a twist.
Pairing Suggestions
7
A glass of bourbon , port , or espresso
Aged rum , spiced tea, or even egg nog in cooler months
Ingredients For the Pie Crust (or use store-bought)
1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, chilled and cubed
3 tbsp ice water
For the Filling
1 cup light brown sugar
¾ cup light corn syrup
3 large eggs
3 tbsp unsalted butter, melted
2 tbsp bourbon (or more to taste)
1 tsp vanilla extract
½ tsp salt
1 ¾ cups pecan halves (toasted recommended)
Directions Prepare the Pie Dough
1
In a large bowl, whisk together flour and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time, mixing gently until dough comes together.
Form into a disk, wrap, and refrigerate for at least 1 hour .
Alternatively, use a prepared 9-inch pie shell.
Roll and Blind Bake
2
Preheat oven to 375°F (190°C) .
Roll out chilled dough on a lightly floured surface and place into a 9-inch pie pan. Trim and crimp edges.
Line crust with parchment and pie weights.
Bake for 15 minutes , remove weights, and bake for another 5–7 minutes until lightly golden. Let cool slightly.
Make the Filling
3
In a large bowl, whisk together brown sugar, corn syrup, eggs, melted butter, bourbon, vanilla, and salt until smooth.
Stir in 1½ cups of the pecans.
Pour mixture into the par-baked pie shell.
Arrange remaining ¼ cup pecans in a decorative pattern on top.
Bake the Pie
4
Bake at 350°F (175°C) for 50–60 minutes until the center is set but still slightly wobbly.
If the crust browns too quickly, cover edges with foil halfway through baking.
Let pie cool completely (at least 2 hours) before slicing.
To Serve
Variations
6
Add chocolate chips or chopped dark chocolate to the filling for a Bourbon Chocolate Pecan Pie.
Substitute maple syrup for corn syrup for deeper flavor.
Use toasted walnuts instead of pecans for a twist.
Pairing Suggestions
7
A glass of bourbon , port , or espresso
Aged rum , spiced tea, or even egg nog in cooler months
