What could be better than bourbon pecan pie? The already decadent, smooth, nutty goodness in a buttery, flaky pie crust is enhanced with the South’s favorite alcohol. Get ready to take a trip to heaven and back.

I wanted something beyond ordinary for a memorable family gathering dessert recently. My sister wanted pecan pie, but I wanted a twist. That’s when the bottle of bourbon in my bar caught my eye. Perfect!

It came together fast and easy: mix, pour, bake, and cool. Of course, a homemade crust is even better, but no need to feel guilty over using a store-bought one to get dessert on the table quicker.

Why Put Bourbon in Pecan Pie

One of the biggest complaints about pecan pie is that it’s too sweet. I usually cut the sugar back just a little, but the bourbon does a huge flavor-balancing act, like vanilla extract on steroids. And no worries about being kid-friendly because the alcohol evaporates long before this pecan pie with bourbon comes out of the oven. Top it with vanilla ice cream, and you have a bunch of happy campers.

How to Make Bourbon Pecan Pie

1. Whisk the eggs, brown sugar, vanilla extract, melted butter, bourbon, salt, and corn syrup in a medium bowl. Stir in all but ¼ cup of the chopped pecans. (Photos 1-4)

1. Pour the filling into the pie shell. Arrange the reserved pecans on top in a decorative pattern. (Photo 5)
2. Bake for 40-50 minutes or until the filling sets and the crust turns golden brown. Place the pie on a baking sheet for easier cleanup in case the filling boils over. (Photo 6)
3. Cool – As soon as the filling is slightly set but still a little jiggly in the center, place it on a wire rack, and cool completely (1-2 hours). The rest time allows the pie filling to set, making it easier to slice.
4. Serve with vanilla or maple pecan praline ice cream for an extra indulgent dessert.

Tips and Variations

• Add a touch of spice with a dash of ground cinnamon, nutmeg, and ginger in the filling.
• Elevate the pie’s crunch and flavor with candied pecans.
• Take this soul-food dessert over the top by adding a cup of chocolate chips to the filling.
• To avoid cracking, avoid overbaking. The center should be slightly wobbly as the residual heat will continue to cook it after coming out of the oven.
• If you’re worried the crust might get soggy, blind-bake it. Poke small holes in the bottom of the crust with a fork, fill it with beans so the crust doesn’t lift, and partially bake it for 5-8 minutes. Another trick is brushing the crust’s bottom with beaten egg whites.
• Let it cool to room temperature before slicing so the filling can firm up.
• Set your baking pan on a preheated pizza stone for an extra crispy crust.

Make-Ahead and Storage Instructions

Bake your bourbon pecan pie and let it cool completely. Then, wrap it up in plastic and keep it in an airtight container in the refrigerator for 3-4 days or in a freezer for 2-3 months.

What to Serve With Bourbon Pecan Pie

Bourbon Pecan Pie with homemade whipped cream is the perfect finish to dinner. Roast turkey legs, mashed potatoes, and green bean casserole are stupendous!

More Decadent Pie Recipes to Try

By Imma

Watch How to Make It

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This blog post was originally published in November 2021 and has been updated with additional tips, new photos, and a video.

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Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

American, Southern

• Preheat oven to 350℉ (180℃).

• Unroll the pie crust onto a 9-inch pie plate, tuck it down onto the bottom, and 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, at least 30 minutes (or freeze 10 minutes). Proceed with the rest of the pie.

• In a medium bowl, whisk the eggs, corn syrup, brown sugar, vanilla extract, melted butter, bourbon, and salt until thoroughly combined. Stir in the pecans.

• Remove the pie crust from the fridge and pour the filling into it.

• Bake on a baking sheet for 40-50 minutes. Cover the crust with foil or a pie crust shield for about 30 minutes to prevent edges from browning too soon. When you remove the foil, it’s the perfect time to add decorative pecans. Continue baking for the remainder of the time or until the pie sets. It should still be a little wobbly in the center.

• Remove from the oven, cool completely before serving (1-2 hours). Serve 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, let it cook a little longer.
• Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Serving: 1slice| Calories: 597kcal (30%)| Carbohydrates: 58g (19%)| Protein: 7g (14%)| Fat: 40g (62%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 10g| Monounsaturated Fat: 20g| Trans Fat: 0.3g| Cholesterol: 86mg (29%)| Sodium: 221mg (10%)| Potassium: 250mg (7%)| Fiber: 4g (17%)| Sugar: 53g (59%)| Vitamin A: 311IU (6%)| Vitamin C: 0.5mg (1%)| Calcium: 72mg (7%)| Iron: 2mg (11%)

Course: Dessert

Cuisine: American, Southern