Bourbon Pecan Pie
Let’s Talk Bourbon Pecan Pie (aka, Why I End Up Making This at 11pm)
Okay, truth: I didn’t grow up eating pecan pie on holidays—my family’s more of a chocolate cake crowd—but once I tasted bourbon pecan pie at a friend’s Thanksgiving, my whole dessert worldview shifted. I remember that first forkful; gooey below, all crunchy on top, and just a warm hint of boozy comfort that makes you want to sing (badly, after a few slices). Now, I bake this when I’ve got a crowd to impress or, honestly, just when it’s been one of those weeks. Oh, and full disclosure, it really tastes even better the next day, if you can hide a sliver from the rest of the house.
Why You’ll Love This (Trust Me, My Family Does)
- I break this out when I need something both easy and jaw-dropping. My crew inhales it and, fun fact, it hides dry turkey really well.
- The bourbon? Not too boozy, just enough to make people go “hmm.” You can totally skip it if you’re not into that—though my family will definitely side-eye you.
- I used to hate making pie crust (argh, so much flour everywhere), but I’ve got some hacks below, so don’t stress. Plus, honestly, I sometimes use a store-bought crust and nobody’s ever stormed out in protest.
- This is one of those pies you can serve with ice cream, whipped cream, or (don’t tell my aunt) just eat with your hands, warm from the pan. No judgment!
Stuff You’ll Need (aka Ingredients)
- 1 unbaked 9-inch pie crust (Homemade is great, but honestly, Pillsbury from the fridge section is totally fine. My grandmother insisted on rolling her own, though, so maybe try it once just for fun.)
- 1 cup light corn syrup (I’ve used dark when that’s all I could find—turns out just richer, so go for it!)
- 1 cup brown sugar, packed
- 3 large eggs
- 2 tablespoons unsalted butter, melted (in a pinch, I’ve used salted and just skipped extra salt)
- 2 tablespoons bourbon (Jim Beam, Maker’s Mark, or whatever’s lurking in the back of your cupboard. I sometimes leave this out if I’m baking for kids)
- 1 teaspoon vanilla extract (Imitation is fine, don’t let anyone tell you otherwise)
- 1/2 teaspoon salt
- 2 cups pecan halves (Chop ’em or leave them whole for more drama. I’ve used mixed nuts in a fit of panic—kind of fun, actually)
- Optional: 1-2 tablespoons of chocolate chips. Only sometimes—when I’m feeling wild
The Gently Chaotic Directions
- Preheat your oven to 350 degrees F (about 180°C). Start early because the pie goes in for a while… and you want time for sneaking tastes.
- Fit the pie crust into your favorite pie pan. If the edges look weird, just crimp them with your fingers and call it “rustic.” I just patch holes with leftover dough (or a bit of flour paste… you do what you gotta do).
- In a decent-sized mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, bourbon, vanilla, and salt. Go for glossy and smooth. Actually, I find it’s easier if the eggs are at room temp, but if you forget, no biggie.
- Scatter the pecans (and chocolate chips, if using) into the crust. Some folks mix them into the liquid, but I like layering—looks fancier with less effort.
- Pour that gooey mixture over the pecans. The nuts will float up and, yeah, it looks a little odd—don’t panic.
- Bake for about 50–60 minutes. I tend to check at the 45-minute mark; you want the edges set but the middle a bit wobbly. (If the top is getting too dark, loosely cover with foil—unless you’re into the extra caramelization, which is pretty great IMHO.)
- This is the hard part: let cool a couple hours before slicing. Sometimes I can’t wait. Hot pie is dangerous, but also oddly satisfying.
Little Lessons (Notes I’ve Learned the Humble Way)
- If you overbake, the filling gets like sweet scrambled eggs (yep, I’ve done it). So, err on the side of a bit of wobble in the middle.
- I used to try using raw pecans but toasted ones add a nutty oomph. That said, if they’re raw and you’re low on time/energy, just toss them in.
- If your crust gets a bit shrinky, just fill the edge gaps with extra pecan halves—no one ever complains about bonus nuts.
- I once poured the filling into a still-warm crust and it leaked everywhere. Actually, let it cool a touch first.
Things I’ve Tried (Pie Experiments & Whoopsies)
- Swapped maple syrup for the corn syrup; tasty and deeper, but a bit runnier. Watch for extra ooze.
- Once did half walnuts, half pecans—tasted good but folks missed that signature pecan flavor. Lesson learned.
- Tried making it crustless in a pie dish. Well, let’s just say it turned into “pecan pie pudding”. Not bad with whipped cream, but not quite pie.
Equipment—And My “If You Don’t Have One” Secrets
You need a 9-inch pie dish. Ceramic, glass, or even metal works.
No pie weights for blind baking? I just use dry beans or rice. (But, honestly, for this, you’re not blind-baking.)
I recommend a big mixing bowl—mine is a chipped old thing from a garage sale. Mixing spoons, whisk, baking sheet (worth it for drips). And hey, if your rolling pin is missing, a wine bottle fills in just fine. I won’t tell.
Storing (Like It’ll Last That Long!)
Fridge is your friend here. Wrap it up and it’ll keep 3–4 days, but, I mean, honestly—mine never survives more than a day and a half, max. If you do somehow have leftovers, it’s actually even better cold the next day. I read somewhere you can freeze slices for a month, but why would you do that?
How I Serve This (Because Habits Die Hard)
Big fat wedges, preferably with vanilla ice cream (Ben & Jerry’s if I’ve splurged at the store). Sometimes a splash of fresh whipped cream too, if I’m feeling fancy. My cousin likes it for breakfast with strong coffee, which I fully endorse. The pie, not the cousin. Kidding (sort of).
Real-World Pro Tips (Taught By My Past Mistakes)
- Let the pie cool fully or else the filling will just gush out everywhere. I learned the hard (sticky) way.
- Don’t skimp on the salt. It brings out the caramelly flavor and keeps the whole thing from being one-note sweet.
- Take your time with that whisking step. I rushed it once, ended up with eggy bits. Not the vibe we’re going for.
Off-the-Wall FAQ—Because Friends Actually Ask These
- Can you use something other than bourbon?
- Absolutely. Leave it out or use rum instead. I’ve even tried with a vanilla liqueur—less classic, still yum.
- Can you make this gluten-free?
- Yeah, just grab a gluten-free crust (or check out Gluten-Free on a Shoestring’s recipe). Filling’s naturally gluten-free. Easy.
- My pie cracked in the middle—what did I do?
- Nothing major. Probably overbaked just a tad. Cover with whipped cream or more pecans. No one will notice unless you blab.
- Can I make it ahead of time?
- Oh yeah! I’ve done it a day ahead—just let it cool, cover, and stash in the fridge. Tastes even richer, actually (at least in my opinion).
- What’s a good starter bourbon?
- Try something mid-range; I use Evan Williams because it’s affordable and doesn’t taste like paint thinner. Or check out Serious Eats’ bourbon guide if you want to geek out.
- Can kids eat it?
- The alcohol bakes off, but if you’re worried or have a super sharp little taste tester, just skip the bourbon. Storytime: my niece once asked why the pie made her feel “warm”. Oops!
- Why did my pie take forever to set?
- Might be oven temp (mine runs cold—got an oven thermometer for peace of mind) or maybe the filling was extra cold going in. Or, honestly, some pies need a little time-out before they’ll behave.
Cheers to messy kitchens, happy tastebuds, and just enough bourbon in the batter for luck. If you ever want more pie inspo, the King Arthur Baking recipe archives are a rabbit hole of delight. Go on, treat yourself.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 3 tablespoons bourbon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves
Instructions
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1Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan.
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2In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract, and salt until well combined.
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3Arrange the pecan halves evenly in the prepared pie crust.
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4Pour the bourbon-sugar mixture gently over the pecans.
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5Bake for 50 minutes or until the filling is set and the top is golden brown. If the crust browns too quickly, cover edges with foil.
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6Cool the pie completely before slicing. Serve as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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