This bourbon pecan pie has a buttery, flaky crust and a rich, caramel like filling packed with toasted pecans and a splash of bourbon. It is the kind of dessert that disappears first from the table.
The filling sets into a sliceable custard with a glossy top of whole pecans, and the bourbon adds warmth without tasting boozy. Serve it slightly warm or at room temperature with whipped cream or vanilla ice cream.
Table of Contents
Why This Bourbon Pecan Pie Recipe Works
A cold butter crust bakes up flaky and tender, which balances the sweetness of the filling. Rubbing the butter in until crumbs form leaves small pieces that melt into layers in the oven.
Toasting the pecans first deepens their flavor and keeps them crisp inside the soft filling. It takes only a few minutes and changes the pie noticeably.
Brown sugar, corn syrup, butter, and eggs make a custard that sets with a glossy top. A spoonful of bourbon adds warmth and cuts the sweetness.
Ingredients for Bourbon Pecan Pie
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt, for the crust
- 2 teaspoons granulated sugar
- 8 tablespoons (115 grams) cold unsalted butter, cut into 1/2 inch cubes
- 2 1/2 to 3 tablespoons ice cold water
- 1 1/4 cups pecans, for the filling
- 3 large eggs
- 1 cup packed brown sugar
- 4 tablespoons (60 grams) unsalted butter, melted
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, for the filling
- 3 tablespoons bourbon, or rum, marsala, or omit
- 1 1/4 cups pecans, for decorating the top
Pecans. Use fresh, shelled halves for the best flavor and toast them lightly. Old nuts taste bitter, so taste one before using.
Butter crust. Cold butter makes the flaky layers, so keep it chilled until it goes into the flour. Ice water brings the dough together without melting it.
Brown sugar and corn syrup. Brown sugar adds molasses flavor, and light corn syrup keeps the filling smooth and glossy instead of grainy.
Eggs and melted butter. Eggs set the filling into a custard, and melted butter adds richness. Whisk until smooth before adding the pecans.
Bourbon. It adds warmth and a hint of vanilla and oak. Rum or marsala also work, and the pie tastes great without any, so omit it if you prefer.
How to Make Bourbon Pecan Pie
1. Make the dough Whisk the flour, salt, and sugar. Rub in the cold butter until the mixture looks like coarse crumbs, then add the ice water a little at a time until the dough just comes together.
2. Chill the dough Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
3. Toast the pecans Heat the oven to 350 degrees F. Toast all the pecans on a baking sheet for 5 to 7 minutes until fragrant, then let them cool.
4. Roll and fit Roll the chilled dough on a floured surface to fit a 9 inch pie pan, transfer it carefully, and trim the excess edge.
5. Mix the filling Whisk the eggs, then add the brown sugar, melted butter, corn syrup, vanilla, salt, and bourbon until smooth. Stir in 1 1/4 cups of the pecans.
6. Fill and decorate Pour the filling into the crust and arrange the remaining pecans on top in a pattern.
7. Bake Bake for 45 to 50 minutes, until the edges are set and the center has a slight wobble. A thermometer in the center should read 200 degrees F.
8. Cool to set Let the pie cool completely, at least 2 hours, so the filling can set before slicing.
How to Serve Bourbon Pecan Pie
Slice the pie slightly warm or at room temperature with whipped cream or vanilla ice cream. On a dessert table it sits well beside New York cheesecake and dark chocolate mousse, and it makes a fine finish after a brunch that includes cinnamon streusel coffee cake. Offer a glass of strawberry blueberry kefir smoothie for guests who want something lighter.
How to Store and Reheat Bourbon Pecan Pie
Because the filling contains eggs, refrigerate leftover pie after it cools, covered, for up to 4 days. Let slices sit at room temperature for 20 minutes before serving, or warm them gently in the oven. For longer storage, wrap the whole cooled pie tightly and freeze it for up to 3 months, then thaw it overnight in the refrigerator. Do not leave the pie out for more than 2 hours.
Tips and Variations for Bourbon Pecan Pie
Keep everything cold. Cold butter and ice water are what make the crust flaky, so chill the bowl if your kitchen is warm.
Rest the dough. The 30 minute chill relaxes the gluten so the crust does not shrink in the oven.
Protect the edge. If the crust edge browns too quickly, cover it loosely with foil for the rest of the bake.
Set the pan on a tray. A baking sheet underneath catches any drips and makes the pie easy to move.
Do not overbake. Pull the pie when the center still wobbles slightly. It keeps setting as it cools.
Swap the spirit. Rum or marsala work in place of bourbon, or leave it out for a family friendly version.
Add chocolate. A handful of chocolate chips scattered into the filling pairs well with the pecans.
Treat eggs carefully. Bake the filling until set and refrigerate leftovers. The Montana State University Extension egg fact sheet explains safe handling for egg dishes.
Frequently Asked Questions About Bourbon Pecan Pie
How do I know bourbon pecan pie is done?
The edges look set and the center has a slight wobble, like gelatin. A thermometer in the center should read about 200 degrees F.
Can I make bourbon pecan pie without alcohol?
Yes. Leave the bourbon out or replace it with a little extra vanilla extract. Some alcohol remains in a baked pie, so skip it for children and anyone avoiding alcohol.
Can I make bourbon pecan pie ahead of time?
Yes. Bake it a day ahead, cool it completely, cover, and refrigerate. The crust and filling slice more cleanly after a rest.
Why did my pie filling turn runny?
It was probably underbaked or sliced too soon. Bake until the center is nearly set and let the pie cool for at least 2 hours.
Can I use dark corn syrup?
Yes, though the flavor will be stronger and the color deeper. Light corn syrup gives a cleaner caramel taste.
Bourbon Pecan Pie with Flaky Homemade Crust
Equipment
- 9-inch pie pan
- Mixing bowls
- Rolling Pin
- Baking sheet
- Whisk
Ingredients
Main Ingredients
- 1 ¼ cup all-purpose flour for the crust
- ¼ tsp salt for the crust
- 2 tsp granulated sugar for the crust
- 8 tbsp unsalted butter cold, cut into 1/2 inch cubes, for the crust
- 2 ½ tbsp ice cold water up to 3 tbsp, for the crust
- 1 ¼ cup pecans toasted, for the filling
- 3 large eggs for the filling
- 1 cup brown sugar packed, for the filling
- 4 tbsp unsalted butter melted, for the filling
- ¾ cup light corn syrup for the filling
- 1 tsp vanilla extract for the filling
- ¼ tsp salt for the filling
- 3 tbsp bourbon or rum or marsala, optional, for the filling
- 1 ¼ cup pecans for decorating the top
Instructions
Cooking
- Make the dough. Rub 8 tablespoons cold butter into the flour, salt, and sugar until crumbly, then add ice water until it holds together. Wrap and chill for 30 minutes.
- Toast the nuts. At 350 degrees F, toast all the pecans for 5 to 7 minutes, then cool.
- Line the pan. Roll out the chilled dough, fit it into the pie pan, and trim the edge.
- Whisk the filling. Whisk the eggs with the brown sugar, butter, corn syrup, vanilla, salt, and bourbon, then stir in 1 1/4 cups pecans.
- Fill and bake. Pour into the crust, top with the remaining pecans, and bake 45 to 50 minutes until the center barely wobbles.
- Cool to set. Cool at least 2 hours before slicing.
