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Bourbon Pecan Pie Recipe

Bourbon Pecan Pie

iamwinfred
This bourbon pecan pie 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. It 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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 210mgPotassium: 120mgFiber: 2gSugar: 40gVitamin A: 8IUCalcium: 4mgIron: 6mg
Keyword bourbon pecan pie, easy pecan pie, holiday dessert, Thanksgiving pie
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