What’s better than a delicious Southern classic pecan pie? Adding a shot of bourbon for a Bourbon Pecan Pie! The buttery sweet pecan praline flavor ramped up with the South’s favorite alcohol will take you to heaven and back.
Why Make This Decadent Bourbon Pecan Pie
Nothing says Southern comfort food like Pecan Pie. And everyone’s favorite part of any holiday celebration is DESSERT! Yeah!!!
Pecans are unique nuts that are so flavorful when toasted and caramelized. Throw in some booze, and you’ve got a pecan pie worth calling home about.
Ya know, we’re all victims of the commercial system. And the Karo syrup company knew exactly what they were doing when they started putting dessert recipes on their corn syrup bottles way back when. What can I say? I am a willing victim. And you will be too after you try this recipe. 🤩
Bourbon Pecan Pie Recipe Ingredients
- Pie crust – This is what holds the Bourbon Pecan Pie together. Of course, feel free to make your own if you have time. It’s much better that way.
- Eggs – This incredible ingredient blends with corn syrup and turns it into forkable happiness.
- Light Corn Syrup – An essential ingredient that adds bulk and sweetness without being overpowering.
- Light Brown Sugar – Sweetening up your life with a mild molasses taste. And there’s no law you can’t use dark brown sugar or white sugar. It’s up to you.
- Vanilla Extract – One of my favorite flavor enhancers for desserts and sweet drinks. Make it even better yourself.
- Butter – This buttery addition gives it a more intense caramelly taste and a melt-in-your-mouth texture.
- Bourbon – The star of the show adds an authentic Southern flair. And don’t worry, the alcohol will be long gone before it gets to the table. Completely kid-friendly!
- Salt – An irreplaceable pantry staple that balances the sweet.
- Pecans – The unique flavor of this nut makes a drool-worthy pecan pie.
- Ice Cream – Vanilla ice cream is the traditional topping for this slice of decadence. However, my Rum Raisin Pineapple Ice Cream is over the top on this one.
- Pie Crust – I have made bourbon pecan pie without a crust for a gluten-free friend. It wasn’t the same, but still good. I would have gone for a gluten-free pie crust if I had had the time.
- Corn Syrup – You could replace it with agave or molasses, but I can’t guarantee the results. This one is hard to replace.
- Bourbon – This one is easy. Rum, spiced rum, tequila, scotch, or any similar hard liquor. Don’t let not having a bottle of bourbon stop you from enjoying this decadent dessert. Okay, no booze? Up the vanilla extract by a tablespoon.
Tips and Tricks
Brush the pie crust all over with melted butter before pouring in the filling, so it browns better and is less likely to get soggy.
Gently shake the pie to see if it’s done. If it jiggles a little in the center, you’re good to go. If it ripples, leave it to cook a little longer.
Serving and Storage Instructions
This piece of heaven should be at room temperature for serving. I love to serve each slice of Bourbon Pecan Pie with a scoop of ice cream or a dollop of homemade whipped cream.
This incredible dessert has eggs, so it’s best to keep it wrapped and in the fridge. You can leave it in the pie pan and cover it with plastic wrap once it has cooled to room temperature. I wouldn’t leave it out more than a couple of hours.
There’s no need to reheat it, but I would let it sit for about 15 minutes on the countertop, so it has a chance to warm up a little.
No, it doesn’t. There’s not enough to do more than enhancing the flavor, kinda like vanilla extract with a kick.
Absolutely! There are three tablespoons in this recipe, and it will all evaporate long before this fantastic pie comes out of the oven.
Referring to question #2, there’s no alcohol left in it by the time you serve it. The only way you could get drunk on this one is by hitting the bottle while making the pie. 😉
What to Serve With Bourbon Pecan Pie
This is the ideal dessert for an amazing Thanksgiving dinner. So, I would have to say my Smoked Spatchcock Turkey, Garlic Mashed Potatoes, Green Bean Casserole, and Homemade Cranberry Sauce will make an unforgettable meal.
More Pies to Try
How to Make Bourbon Pecan Pie
Prepare the Pie Crust
- Preheat the oven to 350℉ (175℃).
- Arrange the Crust – Unroll pie crust if using store-bought. (If you have time, you can make your own.) Cover the bottom of a 9-inch pie plate. Trim the edge, leaving a ½-inch overhang. Fold the overhang under and lightly press it against the rim of the pie plate, then crimp decoratively.
- Chill until firm, around 30 minutes (or freeze it for 10 minutes). Proceed with the rest of the pie.
Make the Pecan Pie Filling
- Mix Filling Ingredients – Whisk the eggs, corn syrup, brown sugar, vanilla extract, melted butter, bourbon, and salt in a medium bowl until blended. Mix in the pecans. (Photos 1-5)
- Pour Filling Into Crust – Remove the chilled pie crust from the fridge and pour corn syrup pecan mixture into the pie pan. (Photo 6)
- Bake – Place the pie on a baking sheet (if it bubbles over, you won’t make a mess in the oven) and bake it for about 40-50 minutes. Cover the crust with foil or a pie crust shield for about 30 minutes to prevent edges from browning too soon. Then remove foil or cover and continue baking for the remainder of the time or until pie sets. This is the perfect time to add decorative pecans.
- Cool – Remove from the oven, cool completely before serving. About 1-2 hours.
- Serve the pecan pie warm or at room temperature with homemade whipped cream or vanilla ice cream.
Watch How To Make It
Bourbon Pecan Pie
- ½ 15-ounce pie crust, or make your own
Bourbon Pecan Pie Filling
- 3 large eggs
- 1 cup (340 g) light corn syrup
- 1 cup (200 g) light brown sugar, firmly packed
- 1 teaspoon (4 mL) vanilla extract
- ¼ cup (57 g) butter, melted
- 3 tablespoons (42 mL) bourbon
- ½ teaspoon (2.5 g) salt
- 1½ cup (163.5) pecans, coarsely chopped (reserve about a ¼ cup to top, if desired)
Serving Bourbon Pecan Pie
- Preheat oven to 350℉ (175℃).
- Unroll pie crust if using store-bought. Cover the bottom of a 9-inch pie plate—trim edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
- Chill until firm, at least 30 minutes (or freeze 10 minutes). Proceed with the rest of the pie.
Bourbon Pecan Pie Filling
- In a medium bowl, whisk together eggs, corn syrup, brown sugar, vanilla extract, melted butter, bourbon, and salt until blended. Add pecans.
Bourbon Pecan Pie Assembly and Baking
- Remove pie crust from the fridge and pour corn syrup pecan mixture into the pie pan.
- Bake on a baking sheet for about 40-50 minutes. Cover the crust with foil or a pie crust shield for about 30 minutes to prevent edges from browning too soon. This would be the perfect time to add decorative pecans if desired. Then remove foil or cover and continue baking for the remainder of the time or until pie is set.
- Remove from the oven, cool completely before serving. About 1-2 hours.
- Serve pecan pie warm or at room temperature with homemade whipped cream or vanilla ice cream.
Tips & Notes:
- Brush the pie crust all over with melted butter before pouring in the filling, so it browns better and is less likely to get soggy.
- Gently shake the pie to see if it’s done. If it jiggles a little in the center, you’re good to go. If it ripples, leave it to cook a little longer.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.