Oh, bourbon pecan pie—where do I even begin? This isn’t just a dessert; it’s a hug in pie form, a Southern tradition with a boozy wink. The first time I made it for Thanksgiving, my uncle (who “doesn’t like sweets”) shamelessly asked for thirds. That’s the magic of that rich, buttery filling studded with toasted pecans, all deepened by a splash of bourbon. It’s the pie that turns holiday skeptics into believers. And let’s be honest: anything that combines caramel-like sweetness with a whisper of whiskey deserves a standing ovation. Trust me, once you try this version, you’ll never go back to plain old pecan pie again.
Ingredients for Bourbon Pecan Pie
Now, let’s talk ingredients—because the magic starts here. You’ll want everything at room temperature (except the butter, which we’ll melt) to make sure they play nice together. Here’s what you need for that perfect bourbon pecan pie:
- 1 9-inch pie crust – homemade or store-bought, I won’t judge (but do thaw frozen crusts first!)
- 1 cup pecans, chopped – I like a mix of finely chopped and halves for texture
- 3 large eggs – crack these right before mixing
- 1 cup light corn syrup – the golden glue that holds it all together
- 1/2 cup granulated sugar – plain white sugar does the job
- 1/4 cup packed brown sugar – press it firmly into your measuring cup
- 2 tablespoons bourbon – use the good stuff you’d actually drink
- 2 tablespoons melted butter – unsalted, please
- 1 teaspoon vanilla extract – real vanilla makes all the difference
- 1/4 teaspoon salt – just enough to balance the sweetness
A quick tip? Measure your bourbon first—that way you won’t “accidentally” pour too much. Not that I’d know anything about that…
How to Make Bourbon Pecan Pie
Alright, let’s get to the fun part—making this beauty! Don’t worry, it’s easier than it looks. Just follow these steps, and you’ll have a pie that’ll make you the star of any gathering.
Preparing the Crust
First things first: grab your 9-inch pie dish. Unroll your pie crust (or roll out your homemade one) and gently press it into the dish. Don’t stretch it—just let it fall into place. Crimp the edges with your fingers or a fork for that classic pie look. Easy, right?
Mixing the Filling
Now, the filling. In a big bowl, whisk those eggs until they’re nice and smooth. Add the corn syrup, granulated sugar, brown sugar, bourbon, melted butter, vanilla, and salt. Whisk it all together until it’s silky and combined. Oh, and take a moment to enjoy that bourbon-vanilla aroma—it’s heavenly.
Baking the Pie
Preheat your oven to 350°F (175°C). Spread the pecans evenly over the crust, then pour the filling right over them. Pop it in the oven and bake for 45-50 minutes. You’ll know it’s done when the center is set but still has a little jiggle. If the edges start browning too fast, just cover them with foil. Let the pie cool completely before slicing—this is the hardest part, I know!
Tips for the Perfect Bourbon Pecan Pie
Listen, I’ve made enough bourbon pecan pies to know a few tricks—and I’m sharing them all with you! First up: use bourbon you’d actually sip. The cheap stuff leaves a harsh aftertaste, while a good mid-shelf bottle adds rich, caramel notes. Second, test doneness by giving the pie a gentle shake—the center should wobble like jelly, not slosh like soup. If it’s browning too fast, tent the edges with foil to prevent burnt crust.
For storage? Keep leftovers refrigerated (if there are any!). The filling firms up beautifully overnight, making cleaner slices. And here’s my favorite tip: toast your pecans first—just 5 minutes in a dry pan brings out their nutty depth. Oh, and if your pie cracks? Dust it with powdered sugar and call it “rustic charm.” Works every time!
Bourbon Pecan Pie Variations
Want to mix things up? Try tossing in 1/2 cup chocolate chips with the pecans—trust me, bourbon and chocolate are a match made in dessert heaven. For a nutty twist, swap pecans for walnuts or use a mix of both. Feeling fancy? Add a tablespoon of orange zest to the filling for a bright citrus kick. Just don’t skip the bourbon—that’s non-negotiable in my book!
Serving Suggestions for Bourbon Pecan Pie
You absolutely must serve this pie warm with a huge dollop of freshly whipped cream or a scoop of vanilla bean ice cream—the cold cream against the warm, gooey filling is just heaven. It’s perfect for Thanksgiving, Christmas, or any occasion where you want to feel a little fancy (or just really, really happy).
Storing and Reheating Bourbon Pecan Pie
This pie keeps beautifully! Just let it cool completely, then cover it tightly with plastic wrap and pop it in the fridge—it’ll stay perfect for up to 4 days. To reheat, I love a 10-15 minute warm-up in a 300°F oven to get that just-baked, gooey texture back. You can microwave a single slice for about 15 seconds if you’re impatient like me, but the oven method is totally worth the wait.
Bourbon Pecan Pie Nutritional Information
Okay, let’s be real—this isn’t diet food, but oh boy is it worth every delicious calorie! Each slice (about 1/8 of the pie) packs roughly 420 calories, with 18g fat (5g saturated) from all that buttery, pecan goodness. You’re looking at 62g carbs (hey, it’s dessert!) and 4g protein per serving.
Now, these numbers can vary based on your exact ingredients—like if you go heavy-handed with the pecans (no judgment!) or use a different bourbon. And remember, nutritional info changes if you add chocolate chips or swap in walnuts. But let’s be honest—when you’re eating bourbon pecan pie, you’re not counting grams, you’re counting smiles!
Frequently Asked Questions About Bourbon Pecan Pie
Can I skip the bourbon or substitute it?
Well, you could, but where’s the fun in that? If you must, try 2 tablespoons of strong brewed coffee or 1 teaspoon vanilla extract plus 1 tablespoon water. But trust me—the bourbon adds that deep, caramel-like warmth that makes this pie special.
How do I prevent a soggy bottom crust?
Ah, the eternal pie dilemma! I always blind bake my crust for 10 minutes at 350°F before adding filling—just line it with parchment and pie weights (or dried beans). This creates a protective barrier against that gooey filling. Also, make sure your filling isn’t too hot when pouring it in.
Can I make this pie ahead of time?
Absolutely! This pie actually gets better after sitting overnight. Just let it cool completely, then cover and refrigerate. The flavors meld beautifully, and the texture firms up for cleaner slices. Serve chilled or gently reheated—it’s magical either way.
Why did my filling overflow?
Oops! That usually means your pie dish is too shallow or you overfilled it. Stick to a standard 9-inch deep-dish pie plate, and leave about 1/4-inch space at the top. Placing a baking sheet underneath catches any drips (learned that one the messy way!).
Irresistible Bourbon Pecan Pie in 5 Simple Steps
A rich and flavorful bourbon pecan pie with a buttery crust and sweet filling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 9-inch pie crust
- 1 cup pecans, chopped
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons bourbon
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Place pie crust in a 9-inch pie dish and crimp edges.
- Spread pecans evenly over the crust.
- In a bowl, whisk eggs, corn syrup, granulated sugar, brown sugar, bourbon, melted butter, vanilla, and salt.
- Pour filling over pecans.
- Bake for 45-50 minutes or until the center is set.
- Cool completely before slicing.
Notes
- Use good-quality bourbon for the best flavor.
- Cover pie edges with foil if they brown too quickly.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
