Bourbon Pecan Pie
Add Preferred SourceThis Bourbon Pecan Pie is rich, glossy, and loaded with toasted pecans suspended in a sweet, buttery filling. A splash of bourbon adds warmth and depth without overpowering the classic pecan pie flavor, making this an easy yet elegant dessert for holidays, special dinners, or anytime you want a dependable showstopper.
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This is the kind of pie that feels familiar but elevated. The filling bakes up smooth and gooey, the pecans stay perfectly distributed, and the crust holds together with a tender, flaky bite. The bourbon enhances the sweetness and gives the pie a subtle complexity that keeps people coming back for another slice.
I love making this pie ahead of time. It sets beautifully as it chills, slices cleanly, and tastes even better the next day. It’s one of my favorite desserts around Thanksgiving, and it’s also great at Christmas. But, any time you’re craving pie, make this jazzed up version and knock everyone’s socks off!
Oh, and I’ve included the ingredients to make the pie dough from scratch, but you can totally save yourself some time and start with a store-bought crust.
Ingredients
For the Crust
- All-purpose flour – No need to sift.
- Unsalted butter – Cube the butter then put it back into the fridge until you’re ready to work with it.
- Salt
- Sugar – You can also skip the sugar, it’s not necessary for the pie dough.
- Cold water – Ice cold.
For the Pie Filling
- Pecan halves – For extra flavor, toast them lightly first.
- Unsalted butter – The butter will get melted so it doesn’t need to be kept cold.
- Sugar – Granulated sugar.
- Corn syrup – I like working with clear corn syrup but any kind will work.
- Eggs – Large or extra-large eggs.
- Bourbon – Use a good quality bourbon, and save a shot for the chef!
- Vanilla extract – You can use pure or artificial vanilla.
- Salt – A dash.
How to Make Bourbon Pecan Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 325°F (165°C).
To make the crust, add the flour, butter, salt, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 2–3 minutes, until the mixture is crumbly and the butter is evenly distributed in coarse pieces. Add the water a little at a time, mixing just until the dough comes together.
Press the dough evenly into the bottom and up the sides of a 9½-inch pie dish. Place the crust in the freezer while you prepare the filling.
For the filling, combine the butter, the sugar, and the corn syrup in a small saucepan. Heat over medium heat and bring to a gentle boil, stirring, for 3–5 minutes, until the sugar has fully dissolved. Remove from the heat and allow the mixture to cool slightly.
In a medium bowl, whisk together the eggs, bourbon, vanilla extract, and salt. Slowly pour the warm corn syrup mixture into the egg mixture while whisking constantly to prevent curdling. Stir in the pecan halves.
Pour the filling into the prepared crust. Bake for 55–60 minutes, until the center is set but still slightly jiggly when gently tapped.
Allow the pie to cool to room temperature, then refrigerate until ready to serve.
Chef Jenn’s Tips
- Let the corn syrup mixture cool slightly before adding it to the eggs to keep the filling smooth.
- If the crust edges brown too quickly, tent them loosely with foil during baking.
- The pie slices best once fully chilled.
Serving Ideas
Serve the pie as-is, with lightly sweetened whipped cream, or with a scoop of vanilla ice cream. It pairs beautifully with coffee or an after-dinner bourbon. I love it after a casual meal of Mississippi Salisbury Steak or after a holiday roast. It’s delicious any time!
Storage
Cover the pie tightly and store it in the refrigerator for up to 3 days.
Bourbon Pecan Pie
Ingredients
For the Crust
- 2½ cups all-purpose flour
- 1 cup unsalted butter cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- ⅓–½ cup cold water
For the Pie Filling
- ¼ cup unsalted butter
- 1 cup sugar
- 1 cup corn syrup
- 3 eggs
- ¼ cup bourbon
- 1 teaspoon vanilla extract
- A dash of salt
- 1½ cups pecan halves
Instructions
- Preheat the oven to 325°F (165°C).
- Mix the flour, butter, salt, and sugar until crumbly; add the water just until combined. Press the dough into a 9½-inch pie dish and freeze.
- Heat the butter, the sugar, and the corn syrup until dissolved; cool slightly.
- Whisk the eggs, bourbon, vanilla, and salt, then slowly whisk in the corn syrup mixture and stir in the pecans.
- Pour the filling into the crust and bake for 55–60 minutes, until set with a slight jiggle. Cool, then refrigerate before serving.
Notes
Chef Jenn’s Tips
- Let the corn syrup mixture cool slightly before adding it to the eggs to keep the filling smooth.
- If the crust edges brown too quickly, tent them loosely with foil during baking.
- The pie slices best once fully chilled.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
