Bourbon Pecan Pie Recipe
Introduction
Bourbon pecan pie is a classic Southern dessert that combines rich, nutty flavors with a hint of warm bourbon. This pie features a perfectly flaky crust filled with a gooey, sweet filling studded with crunchy pecans. It’s an irresistible treat for holidays or any special occasion.
Ingredients
- 1 (9-inch) deep pie crust, homemade or store-bought
- 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
- Step 1: Position a rack at the bottom of the oven and preheat the oven to 350°F.
- Step 2: Spread the pecans on the bottom of the pie crust. Then place the pie plate onto a parchment paper or foil-lined baking sheet. Set aside.
- Step 3: In a large bowl, whisk together the eggs, brown sugar, light and dark corn syrup, bourbon, maple syrup, vanilla extract, salt, and melted butter. Whisk the syrup mixture well to thoroughly combine.
- Step 4: Pour the syrup mixture into the pie dish on top of the pecans. The pecans will float to the top as the syrup settles in nicely.
- Step 5: Place the pie (with baking sheet underneath) into the oven. Bake until just set and slightly bubbling near the edges, about 50-60 minutes. The pie should give the slightest wobble when nudged; it will continue setting as it cools. Transfer the pie to a wire rack to cool completely, at least 4 hours or preferably overnight. Cover with foil and refrigerate if not serving right away.
- Step 6: When ready, serve the pie at room temperature. Use a serrated knife to gently cut into slices. Serve with whipped cream or a scoop of vanilla ice cream, if desired. Enjoy!
Tips & Variations
- For a deeper bourbon flavor, let the filling mixture sit for 30 minutes before pouring into the crust.
- Use a store-bought pecan pie crust to save time without sacrificing taste.
- Swap bourbon for whiskey or rum if preferred.
- Toast pecans lightly before placing them in the crust to enhance their flavor.
Storage
Store leftover pie covered tightly with foil or plastic wrap in the refrigerator for up to 4 days. Reheat slices gently in the microwave for 15-20 seconds or let come to room temperature before serving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make bourbon pecan pie ahead of time?
Yes, this pie benefits from resting overnight to allow the filling to fully set and flavors to meld. Just cover and refrigerate after baking and cooling.
What if I don’t have dark corn syrup?
You can substitute an equal amount of light corn syrup with a tablespoon of molasses added for richer flavor, or use pure maple syrup, though the texture may slightly change.
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Bourbon Pecan Pie Recipe
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Description
This classic Bourbon Pecan Pie features a rich, buttery pie crust filled with a luscious blend of toasted pecans, dark and light corn syrup, brown sugar, and a splash of bourbon for depth and warmth. Baked to a perfectly set, glossy finish, it’s a timeless dessert that’s ideal for holiday gatherings or any special occasion. Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
Ingredients
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
- Preheat Oven: Position a rack at the bottom of the oven and preheat to 350°F (175°C) to ensure even baking.
- Prepare Pie Crust and Pecans: Spread the pecans evenly on the bottom of the prepared pie crust placed in a pie plate. Place the pie plate on a parchment paper or foil-lined baking sheet to catch any drips and set aside.
- Mix Filling: In a large bowl, whisk together eggs, dark brown sugar, light corn syrup, dark corn syrup, bourbon, maple syrup, vanilla extract, kosher salt, and melted butter until fully combined and smooth.
- Assemble Pie: Pour the syrup mixture over the pecans in the pie crust. The pecans will float to the top as the filling settles, creating a beautiful nut topping.
- Bake the Pie: Place the pie with the baking sheet underneath into the preheated oven. Bake for 50-60 minutes until the filling is just set and slightly bubbling around the edges. The center should have a slight wobble when gently nudged.
- Cool Completely: Transfer the pie to a wire rack and allow it to cool completely, at least 4 hours or preferably overnight. This resting time allows the filling to fully set.
- Serve: When ready to serve, cut the pie into slices using a serrated knife to avoid cracking the crust. Enjoy as is or with a dollop of whipped cream or scoop of vanilla ice cream for extra indulgence.
Notes
- Allow the pie to cool completely for the best texture; slicing too early can cause the filling to run.
- Using a baking sheet under the pie plate prevents drips from making a mess in the oven.
- Room temperature eggs help achieve a smooth filling with no lumps.
- Adjust the bourbon amount to taste, or substitute with vanilla extract for a milder flavor.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie,bourbon pecan pie,holiday dessert,baked pie,classic pecan pie
