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Bourbon Pecan Pie on Table

Bourbon Pecan Pie

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 772kcal
Author Imma


  • Pie pan 
  • Mixing bowl 
  • oven


Pie Crust

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
  • cup (163.5) pecans, coarsely chopped (reserve about a ¼ cup to top, if desired)


Pie Crust

  • 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.

Finishing Touches

  • 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.


  • 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.


Serving: 1slice | Calories: 772kcal | Carbohydrates: 95g | Protein: 7g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 542mg | Potassium: 181mg | Fiber: 3g | Sugar: 78g | Vitamin A: 645IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1.9mg