Bourbon Pecan Pie

Bourbon Pecan Pie

Bourbon adds some oomph and balance to this Bourbon Pecan Pie recipe. Forget cloying and one-note; instead you get deeply caramelized flavor with a surprising complexity that will have you reaching for a second slice. (Go for it—at least a sliver!)

The best pie made better.

If it wasn’t clear from my Pecan Pie Bars, Pumpkin Pecan Pie, and Chocolate Pecan Pie, I’m a big fan of pecan pie.

Gooey filling, crunchy topping—what’s not to love? My one complaint is that it can lean too sweet and that’s where bourbon comes into play—it adds instant balance and lots of depth to this bourbon pecan pie.

I’m particularly proud of the fact that I’ve developed this bourbon pecan pie recipe without using any corn syrup. Instead, it uses maple syrup, which adds another layer of fabulous flavor to this already fantastic dessert.

Even better? This recipe is SO easy. With no custard that needs tempering, no lattice crust to carefully weave, this bourbon pecan pie is really just a matter of making the crust, stirring together the filling, and arranging the pecans on top. (You can use a store-bought pie crust to make it even easier.)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Pecan Halves. Pecan halves make for a pretty—and traditional—presentation. That said, you can also use pecan pieces, which are less expensive and what I use in my Pecan Pie Cobbler.

Unbaked Pie Crust. Use store-bought, Oil Pie Crust, or Darn Good Whole Wheat Pie Crust.

Unsalted Butter. Melt the butter, then let it cool a bit. This will keep it from cooking your eggs!

Eggs. Set these on the counter so they’re room temperature by the time you start the recipe.

Pure Maple Syrup. Not pancake syrup! The good stuff.

Light Brown Sugar. Dark brown sugar has a stronger flavor, so I prefer using light brown sugar here to let the bourbon take center stage. Either works though!

Bourbon. What’s the best bourbon for pecan pie? Use a variety you like to drink (or use for Bourbon Balls), but don’t pay a premium.

Flaky Salt. Such as Maldon or fleur de sel. This keeps the pie from being cloying.

Whipped Cream or Vanilla Ice Cream. These are optional, but are they really? 

How to Make Bourbon Pecan Pie

Make the Crust. Chill for 30 minutes, and then add a layer of parchment paper and pie weights on top. (If you don’t have pie weights, dry rice or beans work as an alternative.)

Toast the Pecans. Be careful—it’s very easy to burn them! As soon as you notice they’re fragrant, remove them from the oven and transfer them to a bowl. (Don’t leave them on the pan, as they’ll continue to darken from the residual heat.)

Bake the Crust. Par-bake in a 375 degree F oven until lightly golden.

Make the Filling. Whisk everything together until smooth. Add the pecans, reserving the halves for the top.

Assemble. Pour the filling into the crust. Arrange the pecan halves on top and sprinkle with the flaky salt.

Bake. Bake for 35 to 45 minutes; if the pecans are browning too quickly, tent the entire pie loosely with aluminum foil. If the pecans are fine, but the crust is over-baking, cover it with strips of foil or a pie shield. The pie should be a bit jiggly in the middle when it’s done, but it can be hard to judge—that’s where a thermometer comes in handy. Stick it into the center and if it reads 200 degrees F, you can pull the pie out of the oven. 

Serve. Cool completely before serving your bourbon pecan pie with whipped cream or ice cream. ENJOY!

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Bourbon Pecan Pie

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This easy Southern bourbon pecan pie recipe is nutty and gooey, with the perfect crisp, caramelized topping. It's always a crowd-pleaser!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 8 -10 servings

Calories 523kcal

Author Erin Clarke / Well Plated

Ingredients

2 cups pecan halves about 8 ounces, divided1 unbaked pie crust6 tablespoons unsalted butter melted and cooled3 large eggs at room temperature¾ cup pure maple syrup½ cup light brown sugar2 ½ tablespoons bourbon1 tablespoon pure vanilla extract¼ teaspoon kosher salt2 tablespoons all-purpose flourFlaky salt such as Maldon or fleur de selWhipped cream or vanilla ice cream optional for serving

Instructions

On a lightly floured work surface, roll out the dough into a 12-inch circle—to roll, always start in the center of the dough and work outward. Transfer to a regular (not deep dish) 9-inch pie plate. Tuck any overhang under itself and flute the edges as desired (or keep it simple and press the crust all the way around with the tines of a fork. Poke holes in the crust's bottom and sides with a fork. Refrigerate for at least 30 minutes, or cover and refrigerate for up to 3 days.

Toast the pecans: Preheat the oven to 350°F. Spread the pecan halves onto an ungreased baking sheet. Bake until they smell deliciously toasty, about 10 minutes, stirring partway through. Transfer to a cutting board. Set aside 1 cup for topping the pie, then roughly chop the rest.

When ready to bake, preheat the oven to 375°F and place a rack in the center of the oven. Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Bake for 25 minutes, until just set. Carefully remove pie weights and return the crust to the oven for 5 to 10 more minutes, until lightly golden. (At this point, you cannot cook the beans, but you can save them for a future pie). Set the crust aside to cool

In a large bowl, whisk together the melted and cooled butter, the eggs, maple syrup, brown sugar, bourbon, vanilla, and kosher salt, until the mixture is smooth and uniform. Stir in the flour. Once it’s evenly incorporated, stir in the chopped portion of the pecans.

Gently pour the filling into the crust, then arrange the reserved pecan halves on top in a concentric circle. Lightly press the pecans into the filling. Sprinkle with a good pinch of flaky salt.

Bake bourbon pecan pie until the crust is golden brown and the filling is just set and a tiny bit jiggly in the very center, about 35 to 45 minutes—an easy way to check is with an instant read thermometer; when pecan pie filling registers 200°F, it’s done. If the top starts browning too quickly, tent it with aluminum foil for the remainder of the cooking time. Place the pan on a wire rack and let cool completely before serving with whipped cream or ice cream.

Notes

TO STORE: Cover the pie in the pan or transfer leftovers to an airtight container. Refrigerate for up to 4 days. 
TO REHEAT: You can serve bourbon pecan pie chilled or set it on the counter and let it come to room temperature.
TO FREEZE: Wrap the pie tightly with plastic wrap and then foil, or transfer leftovers to an airtight container. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.

Nutrition

Serving: 1(of 8) | Calories: 523kcal | Carbohydrates: 49g | Protein: 6g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 84mg | Potassium: 238mg | Fiber: 3g | Sugar: 33g | Vitamin A: 366IU | Vitamin C: 0.3mg | Calcium: 78mg | Iron: 2mg

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