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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://savorandsimmer.com/bourbon-pecan-pie-recipe/