I Grew Up With Pecan Pie At Every Holiday Gathering, But It Wasn’t Until I Tried Adding A Splash Of Bourbon That Things Got Interesting.
It’s My Go-To When I Want A Dessert That Feels Special But Doesn’t Take Hours To Make.
This Pie Is Everything I Love About Baking—Simple Ingredients, No Fuss, And A Big Payoff. You Don’t Need A Mixer Or Any Fancy Gear. Just Stir, Pour, And Bake.
This Bourbon Pecan Pie takes everything you love about the traditional dessert—gooey filling, crunchy pecans, flaky crust—and gives it a rich, smoky twist that’s perfect for holidays, special gatherings, or any time you want to treat yourself.
Whether you serve it with whipped cream, vanilla ice cream, or straight up, this pie is sure to steal the spotlight on any dessert table.
How To Make Bourbon Pecan Pie?
Recipe Overview
A rich, gooey Bourbon Pecan Pie made with a splash of bourbon, a buttery filling, and crunchy pecans—baked in a flaky pie crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: American, Southern
- Course: Dessert
- Difficulty: Easy
- Yield: 8 slices
- Calories: ~500 per slice
Equipment You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch deep-dish pie pan
- Baking sheet (to catch any overflow)
- Cooling rack
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 3 tablespoons unsalted butter, melted
- ½ cup light corn syrup
- 3 large eggs, beaten
- 2 tablespoons bourbon
- 2 cups pecan halves
- 1 (9-inch) unbaked deep-dish pie crust
Ingredient Notes
1. Brown sugar: Adds depth and that cozy molasses flavor.
2. Butter: I like to brown it for extra nuttiness—it’s optional but worth it.
3. Corn syrup: Light corn syrup keeps it gooey and shiny, but see tips for alternatives.
4. Bourbon: Go with something smooth like Maker’s Mark or Bulleit.
5. Pecans: Toast them for a few minutes first. It brings out so much flavor.
6. Pie crust: Store-bought works fine here. Just make sure it’s deep-dish.
Instructions
1. Preheat the oven to 350°F (175°C). Place a baking sheet on the middle rack to catch any drips.
2. Whisk the sugars and melted butter together in a large bowl until combined.
3. Add corn syrup, eggs, and bourbon. Keep whisking until smooth and silky.
4. Stir in the pecans, making sure they’re evenly coated in the syrup mixture.
5. Pour the filling into your pie crust and give it a gentle shake to level it out.
6. Bake for 50–55 minutes, until the center is just barely set and the top is golden. You can tent the pie with foil halfway through if the crust is browning too quickly.
7. Cool completely on a rack before slicing. This gives the filling time to set up just right.
Nutrition (Per Slice)
- Calories: ~500
- Fat: 28g
- Carbs: 58g
- Sugar: 40g
- Protein: 5g
- Fiber: 2g
Tips and Variations
1. No corn syrup? Use golden syrup or a combo of maple syrup and brown sugar.
2. Want a richer flavor? Brown the butter before mixing it in.
3. Make it boozier by adding an extra tablespoon of bourbon.
4. Turn it into bars by baking the filling in a square pan with a shortbread crust.
Best Bourbon for Pecan Pie
I love a smooth, mid-range bourbon like Maker’s Mark, Woodford Reserve, or Bulleit. They give that subtle vanilla and caramel flavor without being harsh.
How to Serve Bourbon Pecan Pie
Slice it clean with a hot knife and serve it at room temperature or gently warmed. A scoop of vanilla ice cream takes it over the top!
How to Store Bourbon Pecan Pie
Wrap it in foil or plastic wrap and keep it on the counter for a couple of days, or refrigerate for up to 5. Let it come to room temp before serving.
Can You Freeze Bourbon Pecan Pie?
Yes! Wrap the whole pie (or slices) tightly in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight, then warm slices in the oven at 300°F.
FAQ
Can I Make This Without Bourbon?
Sure! Just leave it out or use vanilla extract instead.
What Can I Use Instead Of Corn Syrup?
Golden syrup, maple syrup, or honey with a bit of brown sugar works well.
Do I Need To Blind Bake The Crust?
Nope! This pie bakes low and slow, so the crust cooks just fine with the filling.
Can I Use Chopped Pecans Instead Of Halves?
Yes, though I love the look of pecan halves on top. You could mix chopped into the filling and decorate the top with halves.
Conclusion
The splash of bourbon adds a little depth and warmth that takes this classic dessert to the next level.
Whether you’re baking it for a holiday dinner, a family gathering, or just because you’re craving something sweet and Southern, this pie is sure to impress.
Don’t forget to let it cool completely before slicing, and hey—don’t be shy with that scoop of ice cream on top!
If you give it a try, I’d love to hear how it turned out for you.
Enjoy every bite.
Bourbon Pecan Pie
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch deep-dish pie pan
- Baking sheet (to catch any overflow)
- Cooling rack
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 3 tablespoons unsalted butter melted
- ½ cup light corn syrup
- 3 large eggs beaten
- 2 tablespoons bourbon
- 2 cups pecan halves
- 1 9-inch unbaked deep-dish pie crust
Instructions
- Preheat the oven to 350°F (175°C). Place a baking sheet on the middle rack to catch any drips.
- Whisk the sugars and melted butter together in a large bowl until combined.
- Add corn syrup, eggs, and bourbon. Keep whisking until smooth and silky.
- Stir in the pecans, making sure they’re evenly coated in the syrup mixture.
- Pour the filling into your pie crust and give it a gentle shake to level it out.
- Bake for 50–55 minutes, until the center is just barely set and the top is golden. You can tent the pie with foil halfway through if the crust is browning too quickly.
- Cool completely on a rack before slicing. This gives the filling time to set up just right.
