There's something magical about the combination of buttery pecans, rich bourbon, and sweet custard filling that makes bourbon pecan pie recipe an irresistible dessert. This crowd-pleasing recipe delivers the perfect balance of flavors - toasted pecans, caramelized brown sugar, and a subtle bourbon kick that takes this traditional Southern pie to new heights. Whether you're planning your Thanksgiving menu or craving a delicious year-round treat, this bourbon pecan pie recipe won't disappoint.
Why You'll Love This Bourbon Pecan Pie Recipe
This isn't just any pecan pie - the addition of bourbon adds complexity and depth that perfectly complements the sweet, nutty filling. The alcohol cooks off during baking, leaving behind wonderful caramel and vanilla notes that enhance the natural flavors of the pecans. Best of all, this recipe is surprisingly easy to make, requiring just a handful of ingredients you likely already have in your pantry.
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Ingredients
the Pie Crust:
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
the Filling:
- 3 large eggs, room temperature
- 1 cup light corn syrup
- ¾ cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 2 tablespoons good-quality bourbon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2½ cups pecan halves
Instructions
Prepare the Pie Crust
- In a large bowl, whisk together flour and salt
- Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs
- Gradually add ice water, one tablespoon at a time, until dough comes together
- Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour
Make the Filling
- Preheat oven to 375°F (190°C)
- In a large bowl, whisk eggs until lightly beaten
- Add corn syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt
- Whisk until well combined and sugar is mostly dissolved
- Stir in pecan halves
Assemble and Bake
- Roll out pie crust and transfer to a 9-inch pie dish
- Trim and crimp edges decoratively
- Pour the filling mixture into the prepared crust
- Arrange pecans evenly if needed
- Bake for 40-50 minutes, or until filling is set and crust is golden brown
- Cool completely on a wire rack before serving
Equipment For Bourbon Pecan Pie Recipe
- 9-inch pie dish
- Rolling pin
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Storage Instructions
- Room Temperature: Cover loosely with foil and store for up to 2 days
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Wrap tightly in plastic wrap and aluminum foil; freezes well for up to 3 months
Recipe Variations
- Chocolate Lover's Version: Add ½ cup semi-sweet chocolate chips to the filling
- Maple Bourbon: Replace half the corn syrup with pure maple syrup
- Gluten-Free Option: Use your favorite gluten-free pie crust recipe
- Extra Boozy: Increase bourbon to 3 tablespoons for a stronger flavor
- Nutty Mix: Use a combination of pecans and walnuts for varied texture
Top Tip
Toast the pecans before adding them to the filling to enhance their flavor
Use room temperature ingredients for the filling to ensure even mixing
Shield the crust edges with aluminum foil if they brown too quickly
Test for doneness by gently shaking the pie - the center should be slightly jiggly but not liquid
FAQ
Yes, you can easily make bourbon pecan pie without alcohol by using specific substitutes. Replace the bourbon with 1 tablespoon of vanilla extract plus 1 tablespoon of water, or use 2 tablespoons of apple juice mixed with ¼ teaspoon of vanilla extract. These alternatives will maintain the pie's moisture level and provide similar flavor notes without compromising the traditional taste profile.
A runny pecan pie filling is typically caused by underbaking or incorrect temperature control during baking. For perfect results, bake your pie at 375°F (190°C) until the internal temperature reaches 185°F (85°C), or until a knife inserted 1 inch from the edge comes out clean. The filling should be set but still slightly jiggly in the center when gently shaken. Common mistakes include opening the oven door too frequently or removing the pie before it's fully set.
Yes, bourbon pecan pie is an excellent make-ahead dessert that can be prepared up to 4 days in advance. For best results, bake the pie completely, let it cool to room temperature, then cover tightly with plastic wrap and store in the refrigerator. You can also freeze the baked pie for up to 3 months - wrap it tightly in plastic wrap, then aluminum foil, and place in a freezer bag. Thaw overnight in the refrigerator before serving.
For the best bourbon pecan pie, use a mid-range bourbon with caramel and vanilla notes, typically aged 4-8 years. Recommended brands include Maker's Mark, Buffalo Trace, or Knob Creek. Avoid using premium aged bourbons as their subtle flavors will be lost in baking. The bourbon should be 80-90 proof (40-45% alcohol) to provide the right flavor intensity without overwhelming the pecans. Never use bourbon-flavored whiskey or other whiskey substitutes.
HOW DID YOUR BOURBON PECAN PIE RECIPE TURN OUT?
How did your Bourbon Pecan Pie Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of rich bourbon warmth, toasted pecans, and caramelized sweetness. If you're a fan of classic Southern desserts, be sure to try our Peach Crumble Recipe next – another easy-to-make yet delicious treat!
Did you make this Bourbon Pecan Pie Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
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Classic Bourbon Pecan Pie Recipe
Equipment
- 9-inch pie dish
- Rolling pin
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Ingredients
the Crust:
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed
- 3-4 tablespoons ice water
the Filling:
- 3 large eggs room temperature
- 1 cup light corn syrup
- ¾ cup light brown sugar packed
- 2 tablespoons unsalted butter melted
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2½ cups pecan halves
Instructions
Pie Crust:
- Mix flour and salt in a large bowl
- Cut in cold butter until mixture resembles coarse crumbs
- Add ice water gradually until dough forms
- Chill for 1 hour
Filling:
- Preheat oven to 375°F (190°C)
- Whisk eggs in a large bowl
- Add corn syrup, brown sugar, melted butter, bourbon, vanilla, and salt
- Mix until well combined
- Stir in pecans
Assembly & Baking:
- Roll out chilled dough and place in pie dish
- Pour filling into crust
- Bake 45-50 minutes until set
- Cool completely before serving
Notes
- Test doneness: Center should be slightly jiggly
- Tent with foil if crust browns too quickly
- Toast pecans beforehand for extra flavor
- Use room temperature ingredients
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