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

Scale

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