Bourbon Pecan Pie Recipe

Introduction

Bourbon Pecan Pie is a classic Southern dessert with a rich, gooey filling flavored by a touch of bourbon and toasted pecans. Perfect for holidays or any special occasion, this pie balances sweetness and nutty crunch beautifully.

Ingredients

• 3 eggs
• 3/4 cup granulated sugar
• 1 cup dark corn syrup
• 1/4 cup butter
• 1 teaspoon vanilla
• 2 tablespoons bourbon
• 1/4 teaspoon salt
• 1 1/4 cups chopped pecans
• 1 9″ unbaked pie shell (Use this homemade pie dough)
• 1 teaspoon flaky sea salt (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: Prepare the pie crust by rolling out the dough and placing it in a 9-inch pie plate. Crimp the edges. Be sure to use a standard pie plate, not a deep dish.
3. Step 3: In a large bowl, lightly beat the eggs. Add the sugar, dark corn syrup, melted butter, vanilla, bourbon, and salt. Stir well until the mixture is fully combined.
4. Step 4: Stir in the chopped pecans, then pour the filling into the prepared pie crust.
5. Step 5: Bake the pie for 55 to 65 minutes. The filling should be mostly set but still have a slight bounce in the center.
6. Step 6: Allow the pie to cool completely on a wire rack for about 2 hours. If you like, sprinkle flaky sea salt on top before serving for an extra flavor boost.
7. Step 7: Cover the pie with plastic wrap and refrigerate. It will keep well for up to three days.

Tips & Variations

• Use homemade pie dough for the best texture and flavor, or a good-quality store-bought crust in a pinch.
• Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
• For a stronger bourbon flavor, increase the bourbon to 3 tablespoons, but be careful not to make the filling too runny.
• Try toasting the pecans lightly before adding them to deepen their flavor.
• Serve with whipped cream or vanilla ice cream to complement the rich pie.

Storage

Store the pie covered in the refrigerator for up to three days. To reheat, warm individual slices gently in the microwave for about 15-20 seconds or serve chilled. Avoid reheating the whole pie to maintain the filling’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light corn syrup instead of dark?

Yes, light corn syrup can be substituted, but the flavor will be a bit milder and less caramel-like compared to dark corn syrup.

Do I have to use bourbon in the pie?

No, the bourbon adds depth and a subtle boozy warmth, but you can omit it or replace it with vanilla extract if preferred.

Bourbon Pecan Pie Recipe

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This classic Bourbon Pecan Pie recipe offers a rich, gooey filling infused with the warmth of bourbon and the crunch of toasted pecans, all nestled in a flaky homemade pie crust. Perfect for holiday gatherings or any special occasion, this pie combines sweet and nutty flavors with a hint of vanilla and sea salt for an irresistible dessert.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Filling

• 3 eggs
• 3/4 cup granulated sugar
• 1 cup dark corn syrup
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 2 tablespoons bourbon
• 1/4 tsp salt
• 1 1/4 cups chopped pecans

Pie Crust

• 1 9″ unbaked pie shell (homemade pie dough recommended)

Optional Topping

• 1 tsp flaky sea salt

Instructions

1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to ensure the pie bakes evenly.
2. Prepare Pie Crust: Roll out your homemade pie dough and place it into a 9-inch pie plate, making sure it is not a deep dish. Crimp the edges to create a decorative border.
3. Mix Filling: In a large bowl, lightly beat the eggs. Add granulated sugar, dark corn syrup, melted butter, vanilla extract, bourbon, and salt. Stir thoroughly until fully combined to create a smooth filling.
4. Add Pecans: Fold the chopped pecans into the filling mixture, ensuring they are evenly distributed.
5. Fill Pie Shell: Pour the pecan mixture into the prepared pie crust, spreading it out evenly.
6. Bake: Bake the pie for 55 to 65 minutes. The pie should be mostly set but will have a slight bounce in the center when gently shaken.
7. Cool: Remove the pie from the oven and let it cool on a wire rack for 2 hours to allow the filling to fully set.
8. Optional Topping: Sprinkle flaky sea salt evenly over the top just before serving to enhance the flavors.
9. Store: Cover the cooled pie with plastic wrap and refrigerate. It will keep well for up to three days.

Notes

• Use a regular 9-inch pie plate, not a deep dish, for best results.
• For best flavor, use homemade pie dough or a good quality store-bought crust.
• If you prefer a more pronounced bourbon flavor, you can add an extra tablespoon, but avoid overdoing it as it can affect the setting of the filling.
• Allowing the pie to cool completely is crucial for the filling to set properly.
• Flaky sea salt topping is optional but adds a nice balance to the sweetness.

Keywords: Bourbon pecan pie, pecan pie recipe, Southern dessert, holiday pie, homemade pie crust, nutty dessert, classic pecan pie