Introduction

Bourbon pecan pie is a rich and indulgent dessert perfect for special occasions or cozy gatherings. This classic Southern pie combines buttery pecans with a sweet, boozy filling that sets to a perfect, slightly gooey texture. It’s a crowd-pleaser that’s both comforting and impressive.

Ingredients

1 (9-inch) deep pie crust, homemade or store-bought
2 1/4 cups pecan halves (coarsely chop half & leave the rest whole)
3 large eggs, at room temperature
3/4 cup packed dark brown sugar
2/3 cup light corn syrup
1/3 cup dark corn syrup
3 tablespoons bourbon
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted & slightly cooled

Instructions

Step 1: Position a rack at the bottom of the oven and preheat the oven to 350°F.
Step 2: Spread the pecans on the bottom of the pie crust. Then place the pie plate onto a parchment paper or foil-lined baking sheet. Set aside.
Step 3: In a large bowl, whisk together the eggs, brown sugar, light and dark corn syrup, bourbon, maple syrup, vanilla extract, salt, and melted butter. Whisk the syrup mixture well to thoroughly combine.
Step 4: Pour the syrup mixture into the pie dish on top of the pecans. The pecans will float to the top as the syrup settles in nicely.
Step 5: Place the pie (with baking sheet underneath) into the oven. Bake until just set and slightly bubbling near the edges, about 50-60 minutes. The pie should give the slightest wobble when nudged. Transfer to a wire rack to cool completely, at least 4 hours or preferably overnight. Cover with foil and refrigerate if not serving immediately.
Step 6: When ready, serve the pie at room temperature. Use a serrated knife to gently cut into slices. Serve with whipped cream or vanilla ice cream if desired. Enjoy!

Tips & Variations

For a deeper bourbon flavor, soak pecans in bourbon for 30 minutes before adding to the crust.
Swap the bourbon for bourbon vanilla extract for a milder, non-alcoholic option.
Line the crust edges with foil after 30 minutes of baking to prevent over-browning.
Use a mixture of chopped and whole pecans for texture contrast and a rustic look.

Storage

Store leftover pecan pie covered loosely with foil or plastic wrap in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Pecan pie can also be frozen for up to 1 month; thaw overnight in the refrigerator and reheat gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bourbon pecan pie ahead of time?

Yes, this pie is perfect to make a day in advance. The flavors deepen and the texture sets beautifully after chilling overnight.

What if I don’t have bourbon on hand?

You can substitute bourbon with dark rum, whiskey, or omit it entirely and add a teaspoon of vanilla extract instead for a non-alcoholic version.

Bourbon Pecan Pie Recipe

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4.9 from 59 reviews

This Bourbon Pecan Pie is a classic Southern dessert featuring a rich, gooey filling with a perfect balance of bourbon-infused sweetness and crunchy pecans. The combination of dark and light corn syrup with pure maple syrup creates a deeply flavorful syrup that coats the pecans beautifully. Baked in a flaky 9-inch deep pie crust, this pie is perfect for holiday gatherings or any special occasion, best served at room temperature with whipped cream or vanilla ice cream.

Author: Marco
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 4 hours 10 minutes (including cooling)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie Crust

1 (9-inch) deep pie crust, homemade or store-bought

Filling

2 1/4 cups pecan halves (coarsely chop half & leave the rest whole)
3 large eggs, at room temperature
3/4 cup packed dark brown sugar
2/3 cup light corn syrup
1/3 cup dark corn syrup
3 tablespoons bourbon
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted & slightly cooled

Instructions

Prepare and preheat: Position a rack at the bottom of the oven and preheat the oven to 350°F (175°C) to ensure even baking of the pie.
Arrange pecans in crust: Spread the pecan halves evenly over the bottom of the prepared pie crust. Place the pie plate onto a parchment paper or foil-lined baking sheet to catch any drips and set aside.
Mix filling: In a large bowl, whisk together the eggs, dark brown sugar, light and dark corn syrup, bourbon, pure maple syrup, vanilla extract, kosher salt, and melted butter until well combined and smooth.
Fill the pie: Pour the syrup mixture over the arranged pecans in the pie crust. The pecans will rise to the top as the syrup settles beneath, creating a beautiful, layered effect.
Bake the pie: Place the pie (on the baking sheet) on the bottom rack of the preheated oven. Bake for 50-60 minutes until the filling is just set and slightly bubbling near the edges. The center should have a slight wobble when nudged.
Cool the pie: Remove the pie from the oven and transfer to a wire rack. Allow it to cool completely for at least 4 hours, preferably overnight, to let the filling set properly. You may cover and refrigerate if not serving immediately.
Serve: When ready to serve, bring the pie to room temperature. Use a serrated knife to cut through the pecan crust carefully. Optionally serve with whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Notes

Using a baking sheet beneath the pie prevents drips from making a mess in your oven.
Letting the pie cool completely is crucial for proper filling set and clean slices.
Make sure eggs are at room temperature to achieve a smooth filling consistency.
You can substitute bourbon with a non-alcoholic vanilla extract for a milder flavor.
Store any leftovers covered in the refrigerator for up to 3 days.

Keywords: bourbon pecan pie, pecan pie recipe, Southern dessert, holiday pie, bourbon dessert, pecan pie with bourbon