Bourbon Pecan Pie is one of those desserts that feels like a celebration with every bite. The rich, smooth filling, a touch of warm bourbon, and the sweet crunch of toasted pecans make it an instant crowd-pleaser.
Whether you’re serving it at a holiday gathering, bringing it to a potluck, or enjoying it with a cup of coffee on a crisp autumn afternoon, this pie has a way of bringing people together.
What I didn’t expect about this recipe? How simple it was to make! Despite the layers of flavor and texture, the process is surprisingly easy, and the result is nothing short of extraordinary.
The bourbon adds a deep, complex warmth that elevates the traditional pecan pie, while the pecans add a delightful crunch that contrasts perfectly with the silky filling.
There’s something about this pie that feels both comforting and special, a perfect balance of sweet and savory with a little kick from the bourbon. It’s the kind of dessert that just keeps drawing you back for another slice.
And if you’re a fan of decadent desserts, you’ll also want to try my German Chocolate Cake Recipe, with its rich layers of chocolate and coconut frosting. Trust me, both are a must-try for any sweet tooth!
What I Didn’t Expect About This Recipe:
- How Simple It Was: I thought this would be complicated, but it’s surprisingly straightforward.
- How Much Everyone Loved It: It quickly became the star of every gathering I brought it to.
- The Bourbon Touch: I never realized how much of a difference a bit of bourbon makes in transforming this pie into something extra special.
Bourbon Pecan Pie Recipe
Equipment
- 9-inch pie dish
- Mixing Bowls
- Whisk
- Measuring Cups
- Rolling Pin
- Pastry Brush
Ingredients
- 1 unbaked homemade pie crust
- 5 tablespoons unsalted butter
- ⅔ cup packed dark brown sugar
- ⅔ cup light corn syrup
- ½ cup golden syrup
- 3 large eggs at room temperature
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2½ cups pecan halves
- Beaten egg milk, or cream, for brushing the edges
- Unsweetened whipped cream or vanilla ice cream
Instructions
- Prepare the crust: Unroll store-bought crust into a 9-inch pie pan or roll out homemade dough to a 12-13-inch circle and transfer it to the pan. Crimp the edges and refrigerate.
- Preheat the oven: Set it to 350°F with a baking sheet on the lower rack to preheat.
- Make the filling: Melt butter in a saucepan over medium heat, cooking until golden brown (3-5 minutes). Transfer to a bowl to cool.
- Mix the filling: Whisk brown sugar, corn syrup, golden syrup, eggs, bourbon, vanilla, and salt into the browned butter until smooth.
- Add pecans: Sprinkle chopped pecans into the pie crust, then pour the filling over them.
- Decorate: Arrange whole pecan halves on top if desired, pressing gently into the filling.
- Brush the crust: Apply beaten egg, milk, or cream to the edges of the crust.
- Bake: Place the pie on the preheated baking sheet and bake for 50-55 minutes until golden and set.
- Cool: Let the pie cool for about 4 hours before serving at room temperature, optionally with ice cream or whipped cream.
