Bourbon pecan pie is the pie that shows up at Thanksgiving and disappears first.
It takes the classic corn syrup and pecan filling everyone already loves and adds a splash of bourbon that deepens the caramel flavor without making the pie taste boozy.
If you have made a regular pecan pie before, you already have most of the skills you need for this one.
The bourbon just gets whisked right into the filling along with the eggs, sugar, and butter, so there is no extra technique to learn.
This bourbon pecan pie recipe uses a simple single crust, a glossy caramel filling, and a generous layer of pecan halves on top that toast up beautifully in the oven.
It is the kind of dessert that looks fancy but is genuinely easy to pull off, even if this is your first pecan pie.
This pairs beautifully with my Southern Pecan Pie if you want to compare the bourbon version against the classic side by side on your holiday table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes (plus 3 hours cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Bourbon Pecan Pie Recipe
This pie takes the pecan pie you already know and love and gives it a little more depth. The bourbon does not make the filling taste like alcohol.
Instead it rounds out the caramel notes from the corn syrup and brown sugar. It is also genuinely simple to make from start to finish.
- Uses one bowl for the filling and one crust, so cleanup is minimal
- The bourbon adds warmth and depth without overpowering the pecans
- Bakes low and slow so the filling sets perfectly without cracking
- Travels well, which makes it a great potluck or holiday dessert
- Can be made a day or two ahead of time
You might also enjoy: Pumpkin Pecan Pie if you want the best of both fall pie flavors in one dessert.
Ingredients
Most of what goes into this bourbon pecan pie is pantry staples you probably already have on hand.
The pecans, bourbon, and vanilla extract are worth buying in good quality since they carry most of the flavor.
- 1 unbaked 9 inch pie crust
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup bourbon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
I first started adding bourbon to my pie filling while testing recipes for my Vegan Maple Pecan Pie, and it stuck as my favorite way to make a pecan pie taste a little more grown up.
Kitchen Equipment Needed
You do not need anything fancy to make this pie, but a good pie dish and a pie shield will make the process much smoother and help your crust bake evenly.
- 9 inch pie dish
- pie crust shield
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- cooling rack
Read Also: Pecan Pie Bars
Recommended Products for This Recipe
These are a few products I personally rely on when I make this pie.
None of them are required, but each one solves a small pain point that comes up when you are baking a custard style pie like this one.
1. OXO Good Grips Glass Pie Plate
A glass pie dish lets you see exactly how golden the bottom crust is getting, which matters a lot with a wet filling like this one.
It also holds heat evenly, so the filling sets at the same rate from the center to the edges.
2. Adjustable Pie Crust Shield
This pie bakes for close to an hour, which is more than enough time for exposed crust edges to burn.
An adjustable shield saves you from having to fuss with foil strips halfway through baking.
3. Kentucky Straight Bourbon Whiskey
You do not need an expensive bottle for this recipe, but a decent straight bourbon makes a real difference in flavor compared to a bottom shelf option.
Whatever you do not use in the pie is nice to have on hand for the cook.
4. Nielsen Massey Pure Vanilla Extract
Since this filling only has a few flavor ingredients, using real vanilla extract instead of imitation makes a noticeable difference.
It rounds out the bourbon and brown sugar instead of adding a flat, artificial sweetness.
5. Fresh Pecan Halves
Freshness matters a lot with pecans since they can turn stale or slightly bitter if they have been sitting around too long.
Buying a fresh bag specifically for this pie gives you that clean, buttery pecan flavor on top of every slice.
I learned how much fresh pecans matter while working on my Pecan Pie Dump Cake, where the pecans are the star of the whole dessert.
Step-by-Step Instructions: How to Make Bourbon Pecan Pie
While your pie bakes, you might also enjoy: Cranberry Pecan Salad, a quick make ahead side that pairs nicely with the rest of your holiday spread.
1. Prepare the Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Roll out your pie crust if it is not already in a pan, and fit it into a 9 inch pie dish.
- Crimp or flute the edges of the crust however you like.
- Place the crust in the refrigerator while you make the filling. This keeps the butter in the dough cold, which helps it bake up flaky instead of tough.
2. Whisk the Eggs and Sugars
- In a large mixing bowl, crack in the 3 eggs.
- Whisk the eggs well for about 30 seconds until the yolks and whites are fully combined and slightly frothy.
- Add the light corn syrup and brown sugar to the bowl.
- Whisk everything together until the brown sugar is mostly dissolved and the mixture looks smooth.
3. Add the Butter, Bourbon, and Vanilla
- Pour in the melted butter, making sure it has cooled slightly so it does not scramble the eggs.
- Add the bourbon and vanilla extract.
- Add the salt.
- Whisk everything together until the filling is fully combined and looks like a smooth, glossy caramel liquid.
4. Add the Pecans
- Stir the pecan halves into the filling mixture, or if you prefer a neater presentation, set them aside for now.
- Pour the filling into the prepared pie crust.
- If you set the pecans aside, arrange them on top of the filling now, working from the outer edge toward the center in a circular pattern, flat side down.
5. Bake the Pie
- Place the pie on the middle rack of your preheated oven.
- Bake for 50 to 60 minutes. If the crust edges start browning too quickly, add a pie crust shield or loosely wrap the edges in foil.
- The pie is done when the edges of the filling are puffed and set, and the center still has a slight jiggle, similar to a set custard.
- A knife inserted about an inch from the center should come out mostly clean with just a little bit of sticky filling on it.
6. Cool and Set
- Remove the pie from the oven and place it on a wire cooling rack.
- Let the pie cool at room temperature for at least 3 hours before slicing. This resting time is what allows the filling to fully set.
- Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices.
Tips for The Best Bourbon Pecan Pie
A few small details make the difference between a good pecan pie and a great one.
Most of it comes down to patience, both with your ingredients and with the cooling time.
- Let your eggs and butter come closer to room temperature before mixing for a smoother filling
- Toast the pecans for 5 minutes in a dry skillet before adding them for extra depth of flavor
- Do not skip the cooling time, since slicing too early will give you a runny pie
- Use a glass pie dish so you can check that the bottom crust is fully baked
- If your crust edges brown too fast, cover them with foil or a crust shield partway through baking
The same low and slow baking approach works wonderfully in my Bourbon Pecan Tart too, if you want a smaller, single serving friendly version of this flavor combination.
Serving Suggestions
Bourbon pecan pie is rich, so it pairs nicely with something cool and simple on the side.
A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is the classic move.
It also fits right into a full holiday spread alongside other desserts and sides.
- Vanilla bean ice cream
- Fresh whipped cream
- A warm cup of coffee or spiced apple cider
- Another favorite: Chocolate Pecan Pie, if you want to offer two pecan pie options on your dessert table
Variations of Bourbon Pecan Pie
Once you have the base filling down, it is easy to change things up depending on what you are craving or what you have on hand.
- Swap light corn syrup for dark corn syrup for a deeper, more molasses like flavor
- Add 1/2 cup of chocolate chips for a chocolate bourbon pecan pie
- Use maple syrup in place of half the corn syrup for a more maple forward flavor
- Add 1/2 teaspoon of cinnamon or a pinch of nutmeg for extra warmth
- Leave the bourbon out and add an extra teaspoon of vanilla extract for a non alcoholic version
My Bourbon Pecan Bread uses a similar flavor profile if you want to turn this same combination into a breakfast bread instead of a pie.
Storage and Reheating
This pie stores well, which makes it a great make ahead option for busy holiday weeks. Keep it covered so the filling does not dry out.
- Store covered at room temperature for up to 2 days
- Refrigerate covered for up to 5 days for longer storage
- Freeze whole or by the slice, wrapped tightly, for up to 2 months
- Thaw frozen pie overnight in the refrigerator before serving
- Warm individual slices in the microwave for 15 to 20 seconds if you prefer it slightly warm
Storing this the same way works well for my Butter Pecan Cookies too, since both hold up nicely in the freezer.
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie. Actual numbers will vary depending on the exact brands and pie crust you use.
- Calories: approximately 450 per slice
- Total Fat: approximately 22g
- Saturated Fat: approximately 7g
- Carbohydrates: approximately 58g
- Sugar: approximately 40g
- Protein: approximately 5g
- Sodium: approximately 210mg
You might also enjoy: Toffee Pecan Cookies for a smaller portioned pecan dessert.
Health Benefits of Key Ingredients
While this is very much a dessert meant for special occasions, a few of the ingredients do offer some genuine nutritional upside.
Pecans in particular carry more benefits than people usually give them credit for.
- Pecans are a good source of heart healthy monounsaturated fats and provide fiber
- Eggs contribute protein and important nutrients like choline
- Vanilla extract contains small amounts of antioxidants
- Butter provides fat soluble vitamins like vitamin A in small amounts
I use pecans just as generously in my Maple Pecan Overnight Oats, which is a great way to enjoy that same nutty flavor at breakfast instead of dessert.
FAQs About Bourbon Pecan Pie
1. Does the alcohol in bourbon pecan pie fully cook off?
Most of the alcohol content reduces during the long bake time, though a small trace amount can remain.
If you want to avoid alcohol entirely, you can leave the bourbon out and add an extra teaspoon of vanilla extract instead.
2. Can I make this pie ahead of time?
Yes, this pie is a great make ahead dessert. You can bake it up to 2 days in advance and store it covered at room temperature or in the refrigerator until you are ready to serve it.
3. Why is my pecan pie filling runny?
A runny filling usually means the pie needed more time in the oven or was sliced before it fully cooled.
Make sure the filling has a slight jiggle only in the very center when you pull it out, and always let it rest for at least 3 hours before cutting.
4. Can I use pecan pieces instead of pecan halves?
You can use chopped pecans stirred throughout the filling if you prefer, though pecan halves arranged on top give the pie a more classic, polished look.
Both options taste the same, so it really comes down to preference.
If you are rounding out a holiday menu, my Strawberry Pecan Salad uses that same pecan crunch in a fresh, savory dish.
5. What is the best substitute for bourbon in this recipe?
If you would rather not use bourbon, dark rum or apple cider work well as substitutes that still add some depth of flavor.
For a completely alcohol free version, simply increase the vanilla extract slightly instead.
Bourbon Pecan Pie
Ingredients
- 1 unbaked 9 inch pie crust store-bought or homemade
- 3 large eggs room temperature
- 1 cup light corn syrup 240ml
- 0.5 cup light brown sugar 100g, packed
- 0.25 cup unsalted butter 57g, melted and slightly cooled
- 0.25 cup bourbon 60ml, Kentucky straight bourbon recommended
- 1 teaspoon pure vanilla extract 5ml, use real vanilla for best flavor
- 0.25 teaspoon salt 1.5g
- 1.5 cups pecan halves about 170g, fresh for best flavor
Equipment
- 9-inch pie dish glass recommended for checking bottom crust
- Pie crust shield or aluminum foil to cover edges if browning too fast
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cooling rack
Method
- Preheat oven to 350°F. Roll out pie crust and fit into a 9 inch pie dish. Crimp or flute the edges and refrigerate while making the filling.
- In a large mixing bowl, whisk the eggs for about 30 seconds until combined and slightly frothy. Add light corn syrup and brown sugar, whisk until smooth and sugar is mostly dissolved.
- Pour in the slightly cooled melted butter, bourbon, vanilla extract, and salt. Whisk everything together until the filling is fully combined and looks like smooth, glossy caramel liquid.
- Stir pecan halves into the filling mixture, or pour filling into crust and arrange pecans on top in a circular pattern flat side down. Working from the outer edge toward the center.
- Place pie on middle rack and bake for 50 to 60 minutes. If crust edges brown too quickly, add a pie crust shield or loosely wrap edges in foil. Pie is done when edges are puffed and set while center still has a slight jiggle.
- Remove pie from oven and place on a wire cooling rack. Let cool at room temperature for at least 3 hours before slicing to allow filling to fully set.
Nutrition
Notes
- Let your eggs and butter come closer to room temperature before mixing for a smoother filling.
- Toast the pecans for 5 minutes in a dry skillet before adding them for extra depth of flavor.
- Do not skip the cooling time of at least 3 hours, since slicing too early will give you a runny pie.
- Use a glass pie dish so you can check that the bottom crust is fully baked.
- For a deeper flavor, swap light corn syrup for dark corn syrup.
- Add 1/2 cup of chocolate chips for a chocolate bourbon pecan pie variation.
- Leave the bourbon out and add an extra teaspoon of vanilla extract for a non-alcoholic version.
- Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze whole or by the slice, wrapped tightly, for up to 2 months.
- Warm individual slices in the microwave for 15 to 20 seconds if you prefer it slightly warm.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This bourbon pecan pie is proof that a small twist on a classic recipe can make it feel brand new again.
It is simple enough for a weeknight baking project but special enough to be the centerpiece of your holiday table.
Give it a try this season and let me know in the comments how it turns out for you. If you make it, I would love to see it, so feel free to share a photo here.
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