This bourbon pecan pie features a rich caramel-style filling with toasted pecans and a hint of bourbon for a deep, southern-inspired flavor. Made with simple ingredients and a classic flaky crust, it’s perfect for Thanksgiving, Christmas, and holiday gatherings. Serve this homemade pecan pie warm or at room temperature for a crowd-pleasing dessert that pairs perfectly with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Ideal for baking ahead, freezing, and bringing to family dinners, potlucks, and festive celebrations.
Ingredients
- 1 unbaked pie crust
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 2 tablespoons butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon whiskey
- 1 ½ cups coarsely chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and position a rack in the center.
- Fit the prepared pie crust into a 9-inch pie dish and place it in the freezer while you prepare the filling.
- In a medium bowl, lightly whisk the eggs. Add the corn syrup, sugar, melted butter, vanilla, and bourbon. Stir until well combined—avoid over-mixing to prevent air bubbles.
- Stir in the chopped pecans.
- Remove the chilled pie crust from the freezer and pour the filling into the shell.
- Bake on the center rack for 60–65 minutes, or until the center is set and the edges are golden brown. If the crust browns too quickly, cover edges with foil.
- Let the pie cool completely before slicing and serving.
Why You’ll Love This Recipe
- Classic pecan pie flavor with a rich bourbon twist
- Simple ingredients and easy prep
- Perfect holiday dessert that looks impressive with minimal effort
- Sweet, caramel-like custard filling with crunchy pecans
Tips
- Prevent soggy crust: Freezing the crust before baking helps set structure before the filling heats.
- Check doneness: The center should no longer jiggle but still be slightly soft.
- Protect crust edges: Use a pie shield or foil during baking.
- Let it cool fully: This helps the filling set for clean slices.
Variations and Substitutions
- Non-alcoholic: Replace bourbon with 2 tablespoons apple cider or extra vanilla.
- Dark corn syrup: Swap for deeper, molasses-like flavor.
- Chocolate Pecan Pie: Add ½ cup semisweet chocolate chips to the filling.
- Maple version: Replace some or all of the corn syrup with pure maple syrup—reduce sugar slightly if fully replacing.
FAQs
Can I make this ahead?
Yes—bake up to 2 days in advance and store covered at room temperature.
Can I freeze pecan pie?
Yes. Wrap tightly and freeze up to 3 months. Thaw in the fridge overnight.
Can I use a homemade crust?
Absolutely—blind-bake for 10 minutes if you want extra crispness.
Serving
Serve at room temperature or slightly chilled. It pairs beautifully with:
- Vanilla ice cream
- Fresh whipped cream
- A drizzle of caramel or bourbon sauce
Suggestions
- Bake for Thanksgiving, Christmas, or potlucks.
- Use decorative pecan halves on top before baking for a polished look.
- Pair with coffee, hot cocoa, or a bourbon-based cocktail for a cozy dessert course.
Bourbon Pecan Pie
8
servings10
minutes1
hour5
minutesIngredients
1 unbaked pie crust
3 large eggs
1 cup light corn syrup
1 cup granulated sugar
2 tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
2 tablespoons bourbon whiskey
1 ½ cups coarsely chopped pecans
Directions
- Preheat the oven to 350°F (175°C) and position a rack in the center.
- Fit the prepared pie crust into a 9-inch pie dish and place it in the freezer while you prepare the filling.
- In a medium bowl, lightly whisk the eggs. Add the corn syrup, sugar, melted butter, vanilla, and bourbon. Stir until well combined—avoid over-mixing to prevent air bubbles.
- Stir in the chopped pecans.
- Remove the chilled pie crust from the freezer and pour the filling into the shell.
- Bake on the center rack for 60–65 minutes, or until the center is set and the edges are golden brown. If the crust browns too quickly, cover edges with foil.
- Let the pie cool completely before slicing and serving.
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