Bourbon Pecan Pie Recipe

Bourbon Pecan Pie Recipe for a Sweet, Southern Dessert

The rich, buttery flavor of pecans, combined with the warmth of bourbon and the sweetness of brown sugar, makes bourbon pecan pie a real treat in my kitchen. Whenever I make this pie, it reminds me of holiday celebrations and family gatherings, where dessert always takes center stage. The flaky crust and gooey filling are just the right mix of comfort and indulgence.

I love this recipe because it comes together with basic baking tools and some easy to find ingredients. You don’t have to be an expert baker to pull off this delicious dessert. Every time I bake this pie, I end up with a slice that’s perfectly sweet with a little kick from the bourbon, and a crunch from toasted pecans. This dessert is a classic for a good reason, and I think it fits any occasion that calls for something special and satisfying.

What Makes Bourbon Pecan Pie a Favorite

• Simple prep and easy baking. The filling mixes together in one bowl and the pie bakes while you handle the rest of your meal.
• Bourbon adds a unique flavor. It brings out caramel notes in the sugar and pecans, creating an extra layer of taste.
• Perfect for celebrations. Whether it’s Thanksgiving, Christmas, or just a dinner party, people always ask for second helpings.
• Works with homemade or store bought crust. The filling is the star, so either option turns out great.

Ingredients You’ll Need

Whenever I make bourbon pecan pie, I reach for these ingredients:

• 1 single 9-inch pie crust (homemade or store bought)
• 1 1/2 cups pecan halves (raw or lightly toasted)
• 3 large eggs
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1/4 cup unsalted butter (melted and slightly cooled)
• 3 tablespoons bourbon
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

Step by Step Bourbon Pecan Pie Instructions

Prepare the Pie Crust

Preheat the oven to 350°F (175°C). Roll out your pie crust into a 9-inch pie plate. If using a store bought crust, just unroll it and fit it to the plate, trimming and crimping the edges if you want a decorative look. I find a chilled crust helps keep it flaky and holds its shape better during baking.

Toast the Pecans (Optional)

If you have a few extra minutes, I like to spread the pecan halves on a baking sheet and toast them in the preheating oven for about 8 minutes. Toasted pecans taste richer and crunchier, though you can skip this step if you’re pressed for time.

Mix the Filling

In a medium bowl, whisk the eggs until blended. Add the brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt. Stir until the mix is smooth and all ingredients are fully combined. No need to use a mixer; a simple whisk or sturdy spoon does the trick.

Assemble and Bake the Pie

Spread the pecan halves evenly in the bottom of the prepared pie crust. Pour the filling over the pecans, making sure they float and cover the whole surface. If you like, arrange a few extra halves decoratively on top.

Place the pie on a baking sheet to catch any spills and bake in the middle of the oven. Bake for 50 to 60 minutes. I check on it around the 40-minute mark. If the crust is getting too dark, I cover the edges with foil. The pie is done when the center is just set but still jiggles slightly when I gently shake the pan.

Cool and Serve

Let the pie cool on a rack for at least a couple of hours. This helps the filling firm up, making it much easier to slice and serve. I like to serve bourbon pecan pie at room temperature, sometimes with a little whipped cream or a small scoop of vanilla ice cream for extra flavor.

If you want to step up your presentation, dust a little powdered sugar over each slice, or drizzle with a bit of caramel sauce. At family gatherings, this little touch is always an eye catching addition. I also love serving this pie alongside a hot cup of coffee or even a nip of bourbon for those who really want to get the most from the flavors. If you end up with leftovers, try enjoying a chilled slice the next morning as a luxurious breakfast treat. You’d be surprised how pairing a sweet slice with a slightly salty sausage or bacon side gives your breakfast an amazing twist.

Tips for Baking Your Best Bourbon Pecan Pie

• Blind bake for extra crispiness. If I want a crispier bottom crust, I sometimes blind bake it at 375°F for 15 minutes before adding the filling.
• Use good bourbon. Any bourbon you like to drink will work. Even a small amount changes the flavor. If you prefer a less intense taste, use just 1 to 2 tablespoons.
• Try chopped pecans for better slicing. Using a mix of chopped and whole pecans helps cut the pie into clean slices.
• Make ahead. Bourbon pecan pie keeps well overnight, and some people (myself included) think the flavor gets even better by the next day.
• Easy to customize. Try adding a pinch of cinnamon or chocolate chips to the filling, or lightly sprinkle sea salt on top for an interesting twist.
• Check for pie doneness carefully. Pecan pies can be a little tricky, since the filling keeps cooking even after you pull it from the oven. To make sure your pie is just right, gently shake the pan towards the end of the baking time. If the filling moves like loose waves, bake it a bit longer. If it holds but still has a slight jiggle, it’s good to go.
• Crust edge protection. If the edges start browning too quickly, wrapping them with strips of aluminum foil will help tone down the browning and prevent burning.
• Chill for the cleanest slices. Aside from flavor, refrigerating your pie for a couple of hours leads to neater, more attractive slices. Just let it come to room temperature before serving so you get all the rich flavors.
• Store properly. Keep your pie covered at room temperature for up to two days, or in the fridge tightly wrapped for up to five days. You can also freeze individual slices and thaw them when you get a craving for something sweet.
• Try flavored bourbons. If you want to mix in some variety, try using a honey or maple flavored bourbon, or add just a dash of maple syrup to the filling for even more depth of flavor.

Frequently Asked Questions

Q: Can I make bourbon pecan pie without alcohol?

A: Yes, you can leave out the bourbon. The pie will still be delicious and plenty sweet. You might add one extra teaspoon of vanilla as a substitute.

Q: Will the alcohol in bourbon bake off?

A: Most of the alcohol cooks away in the oven, leaving the flavor behind. The final pie will not be boozy, just rich and aromatic, but it’s still best to use your judgment for kids or anyone sensitive to alcohol.

Q: Do I need to refrigerate bourbon pecan pie?

A: I usually keep the pie covered at room temperature for a day or two. For longer storage, the fridge helps keep it fresh for up to five days. Let chilled pie come to room temperature before serving to bring out all the flavors.

Q: Can I freeze this pie?

A: Yes, bourbon pecan pie is freezer friendly. Wrap it tightly and freeze for up to two months. Thaw overnight in the fridge, then let it stand at room temperature before serving.

Q: How can I avoid a runny filling?

A: The filling should set as it cools. Be sure not to overbake, and allow at least two hours for cooling before slicing. If you're concerned, give the pie extra time in the fridge before serving for perfect, firm slices.

Q: Is it possible to make this pie gluten free?

A: Absolutely. Use your favorite gluten free pie crust and be sure to double check all other ingredients for hidden gluten. Many brands of corn syrup and vanilla are gluten free, but it's always smart to check the label.

Share Your Bourbon Pecan Pie Moments

I love knowing how others make this classic dessert their own. If you try baking this bourbon pecan pie, I’d be glad to hear how it turned out for you. Share your tips, tweaks, or favorite toppings next time you make it. Every baker adds their own bit of flavor to this sweet Southern favorite. Enjoy every slice!