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.
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.
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.
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 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.
Serve at room temperature or slightly warm.
Add a dollop of whipped cream or a scoop of vanilla or butter pecan ice cream.
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.
A glass of bourbon, port, or espresso
Aged rum, spiced tea, or even egg nog in cooler months
8 servings