This gooey Bourbon Pecan Pie is a delicious twist on a classic! The alcohol will cook out while baking and you are left with rich flavor and a sweet filling that will leave your mouth watering. You won’t want to make it any other way!
It’s that time of year when we have pie on our minds. Whether you are thinking about Thanksgiving or just want a crowd-pleasing dessert for a gathering, you are in need of a great pie recipe! No doubt you’ve already got some favorites, but I always like to try out a new pie recipe once a year. You’ll have to try my most popular Incredible Peach Pie, or this fit for any season No Bake Key Lime Pie. If you are a fan of chocolate, you can’t go wrong with this classic Chocolate Pie!
Bourbon Pecan Pie Recipe
I’ve heard it a lot- pecan pie is too sweet. It’s the reason it rarely makes an appearance at my house! My family isn’t a huge fan. That’s why I am absolutely in love with this Bourbon Pecan Pie recipe! It’s perfect. The bourbon cuts down on the sweetness, and the darker brown sugar and corn syrup give the pie a prailine-like flavor that is off the charts. My family gobbled this pie up so quickly that I couldn’t believe it. My kids loved it topped with some whipped cream!
The best part about this recipe is that it isn’t harder than your average pecan pie. It requires no extra effort and will blow you away with it’s rich nutty flavor. I am a huge fan of no-bake pies (like this easy chocolate pie) because sometimes baking a pie feels like a gamble. It’s hard to know if the center will set up and if the crust will bake all the way through. This recipe was stress-free! I promise it will turn out great for you too.
There are a few ingredients in this Bourbon Pecan pie that you will likely have to go buy at the grocery store. This pie is very sweet and it needs molasses to give it it’s rich flavor. You will absolutely love the sweet filling and the kick you get from the bourbon! It is an award-winning pie if you ask me!
- 9- inch Pie Crust: To save time you can buy a pre-made pie crust, but there’s nothing like homemade crust! This pie crust recipe is one I love to make and freeze the dough to have on hand.
- Butter: I used unsalted butter in this recipe.
- Dark Brown Sugar: Dark brown sugar has more molasses than regular brown sugar. You will definitely want to use it! It will change the flavor if you use regular brown sugar.
- Dark Corn Syrup: Again, you will want to use this instead of regular corn syrup! It has molasses in it and is sweeter than the regular version.
- Eggs: I always use Grade A large eggs in my recipes.
- Bourbon: I just used Jim Beam, but you can use your favorite brand!
- Vanilla Extract: Whatever you usually use in baked goods will work.
- Salt: Just a pinch to bring out the flavors and cut the sweetness.
- Pecans: You can use whole pieces, or roughly chop them. I like to do a little bit of both for texture.
How to Make Pecan Pie
This is a simple pie that will really wow your guests! I couldn’t believe how easy it was to make, and yet the taste was top notch. It’s better than any pecan pie I’ve had at any restaurant. You will not be sorry you tried this Bourbon Pecan Pie!
- Freeze Crust: Place the pie crust in a 9-inch pie pan. Flute the edges and place the crust in the freezer for at least 20 minutes. Let us stay there until the filling is ready.
- Make Filling: Preheat the oven to 375°. In a large bowl, combine the butter, brown sugar, and corn syrup. Add the eggs, bourbon, vanilla extract and salt. Mix until thoroughly combined.
- Add Pecans: Stir the pecans into the filling and pour into the chilled pie crust.
- Bake: Bake for 15 minutes in the preheated oven before lowering the temp to 325°. Bake for an additional 45-60 minutes, until the center of the pie still has just a slight wobble to it but is almost completely set.
- Cool: Remove from the oven and let cool completely on a cooling rack.
Tips for Making Bourbon Pecan Pie
This is a simple pie, but I wanted to share a few tips that really helped me make this pie next level! These are just a few things I thought you might like to know while making this pie.
- Time Saver: Need to save yourself some time? Use a pre-made pie crust. You can also purchase pre-chopped pecans for even faster prep.
- Nuts: Use chopped pecans in the filling and top with whole halves to add texture.
- Cut the Sweetness: This is supposed to be a sweet pie, but understandably it can be too sweet sometimes. Balance that sweetness by adding semi-sweet chocolate chunks or chocolate chips to the bottom of the pie crust before adding the filling. You can also add flakey sea salt to the top once cooked for a sweet and salty taste.
- Avoid Burning: If the top of the pie is browning too much but the filling is still not quite set, take a sheet of foil and place it gently on top of the pie. Don’t crimp it around the sides of the pie, simply let it rest on top and it will protect it from burning while the filling finishes cooking.
This Bourbon Pecan Pie makes great leftovers! It doesn’t store long, but it tastes amazing up until it’s last day. You can follow these tips to get the most out of this delicious recipe!
- Room Temperature: You can bake this pie and store it at room temperature for up to 3 days.
- Refrigerator: It can also be stored in the fridge loosely covered for 4-5 days. Allow the pie to come to room temperature before serving.
- Bake and Freeze: Bake and cool completely and then freeze the pie for up to 2 months. Before serving, thaw in the fridge overnight and bring to room temperature.
Bourbon Pecan Pie
- 1 9- inch pie crust homemade or store-bought
- ¼ cup unsalted butter melted
- 1 cup dark brown sugar packed
- 1 cup dark corn syrup
- 3 large eggs lightly beaten
- ¼ cup bourbon
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups pecans roughly chopped or left whole
Place the pie crust in a 9-inch pie pan. Flute the edges and place the crust in the freezer for at least 20 minutes. Let us stay there until the filling is ready.
Preheat the oven to 375°. In a large bowl, combine the butter, brown sugar, and corn syrup. Add the eggs, bourbon, vanilla extract and salt. Mix until thoroughly combined.
Stir the pecans into the filling and pour into the chilled pie crust.
Bake for 15 minutes in the preheated oven before lowering the temp to 325°. Bake for an additional 45-60 minutes, until the center of the pie still has just a slight wobble to it but is almost completely set.
Remove from the oven and let cool completely on a cooling rack.