This pecan pie recipe is my go-to dessert for both Thanksgiving and Christmas, and once you taste it, you'll understand why. It has that classic, gooey filling everyone expects--but with a splash of bourbon that makes people stop mid-bite and say, "Wait…what is that flavor?" (In the best way.)
And because it's the holidays, I always pull out my trusty all-butter pie crust. Because 'tis the season to be extra, right? The beauty of this pie is that it always impresses, tastes amazing, and yet is unbelievably simple to make. Seriously, if you can whisk, you can bake this pie. I promise.
And what if making crust from scratch isn't in the cards this year? That's okay too--no judgment from this baking-averse gal over here. Store-bought pie dough works just fine and gets you to that first slice even faster.
This is one of those desserts everyone will request year after year. Serve it straight up, à la mode (with vanilla ice cream), or with a big ole dollop of sweetened whipped cream. It's the perfect ending to your holiday meal so be sure to save room for dessert (or wear stretchy pants to be safe.)
Looking for other pecan-heavy recipes? I've got lots--I am a Georgia girl after all, and pecans are our favorite. This pumpkin bread with pecan streusel topping is all about that crumble, and I look forward to making it every fall.
We also have this pecan topped sweet potato streusel casserole at Thanksgiving. Finally, these pecan praline cookies are a favorite around Christmastime. And, I can't forget my mom's doo dad's party mix--those toasted pecans make it so delicious.
I've gotten off-topic though. Let's get back to the main event: bourbon pecan pie!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- Flaky All Butter Pie Crust
- large eggs
- granulated sugar
- light corn syrup
- salted butter
- bourbon
- vanilla extract
- pecan halves
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, preheat the oven to 400°F. Fit the pie crust into a 9-inch pie plate and fold the edges under. Crimp if desired. Place a sheet of parchment paper over the unbaked pie shell and fill with ceramic weights or dried beans. Bake until the edges are lightly golden brown.
- Then, remove the pie weights and parchment paper from the pie crust. Return to the oven and bake 2 to 3 minutes longer or until the crust is no longer doughy looking. Let cool. Reduce the oven temperature to 350°F.
- Next, whisk together the corn syrup, 3 eggs, the granulated sugar, melted butter, bourbon, and vanilla. Stir in the pecans.
- Finally, pour the filling into the prepared crust. Whisk together 1 egg yolk and 1 teaspoon cold water in a small bowl. Brush the edges of the pie crust with the egg wash. Shield the edges of the pie crust with aluminum foil and bake for 40 minutes or until the pie is set. Remove from the oven and let cool before slicing.
Hint: Don't be tempted to skip the blind baking of the crust step. That's key in preventing a "soggy bottom," as Paul Hollywood would say.
Hint #2: Let the pie cool fully and hang out at room temperature for at least 2 to 3 hours to allow it to set. This will make slicing so much easier.
Substitutions
Out of something? Need some ingredient substitutions? I've got you covered:
- Pecans - For this recipe, I use whole pecans. (I like the way they look.) Feel free to use chopped pecans. Or, walnuts, peanuts, or hazelnuts are also good alternatives.
- Bourbon - Instead of bourbon, try rum or brandy. Or omit it completely if you prefer.
- Homemade crust - I get it--it's the holidays, and sometimes you're just tired. Use store-bought pie crust or frozen pie shells instead of making it from scratch. It's still delicious!
- Granulated sugar - Light brown sugar works in place of granulated sugar for a deep, molasses-y flavor.
Variations
Check out these additional ways to change up this recipe:
- Chocolate Bourbon Pecan Pie - Add ½ cup semisweet chocolate chips to the filling for a chocolate version.
- Salted Caramel Pecan Pie - Drizzle the pie with jarred salted caramel and sprinkle with flaky sea salt for the ultimate sweet and salty dessert.
- Mini Homemade Pecan Pies - Make these mini by using a muffin tin and cut-out circles of dough. Pro tip: You can also often find frozen mini pie shells in the freezer aisle during the holidays.
Equipment
Here's the equipment you'll need to make this recipe:
- liquid measuring cup
- measuring spoons
- dry measuring cups
- 9-inch pie pan or pie plate
- whisk
- large bowl
- ceramic pie weights or dried beans
Storage
To refrigerate: Cover tightly with aluminum foil and store at room temperature for 1 day. Or, refrigerate for up to 4 days.
To freeze: Wrap the fully cooled pie tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Tasty Tip
Bake the pie on the bottom oven rack for the crispiest crust and the best results.
Frequently asked questions
Yes! I find it's easier to slice when I do that, and it helps with holiday prep. A win-win. Make it 1 to 2 days ahead in advance and refrigerate. Let it stand at room temperature for about an hour before serving.
The edges should be set, and the center should jiggle slightly.
It sounds like it needs to bake a little longer. Go for another 5 to 10 minutes. Or, perhaps you tried to slice it too soon. Let it cool for a couple of hours to allow it to set up. (You can even put it in the fridge to speed things up.)
That's such a great question, and something that a lot of people struggle with. The main thing is not to overwork your dough. Roll it out, and place it in the pie plate. Then, lift to fit it inside instead of stretching. You can also chill the dough before baking to allow the gluten to relax.
Yes! And that's a very good point--if the filling seeps under the crust it'll be very hard to remove slices from the pan. Mix a little all-purpose flour with water until it forms a paste. Then use your fingertips to schmear the mixture and fill the crack. Pop it back in the oven for a couple of minutes to allow the mixture to set. Voila! All fixed!
For this recipe, no. You'll want to "dock," or make holes all over the crust with a fork, if you're making a set pie (one that doesn't require baking the filling.) All those holes are lots of opportunities for that filling to seep under the crust and make it impossible to removes slices from the pan.
That's completely up to you! I've used both and have had great results. The key is to bake the pie in the lower third of the oven to ensure the crust gets nice and flaky.
Yes, you can use dark Karo syrup instead of light corn syrup. Your pie will just be dark and have a more intense molasses flavor. I don't recommend using golden syrup. It's a completely different sweetener and might behave differently than corn syrup does.
Related
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Pairing
These are my favorite dishes to serve with this best pecan pie recipe:
🍽Get the recipe
The Best Southern Bourbon Pecan Pie
Equipment
- liquid measuring cup
- measuring spoons
- dry measuring cups
- 9-inch pie plate
- whisk
- large bowl
- ceramic pie weights or dried beans
Ingredients
- ½ butter pie crust recipe
- 1 cup light corn syrup
- 4 large eggs, divided
- ¾ cup granulated sugar
- ¼ cup salted butter, melted
- 2 tablespoon bourbon
- 2 teaspoon vanilla extract
- 1¼ cups pecan halves
Instructions
- Preheat the oven to 400°F. Fit the pie crust into a 9-inch pie plate, fold the edges under, and crimp. Cover the dough with a piece of parchment paper, and fill with pie weights or dried beans.
- Bake the crust for about 15 minutes, or until the edges begin to brown. Remove the baked crust from the oven. Remove the parchment and the pie weights or beans.
- Return the crust to the oven and bake for another 2 to 3 minutes, until the crust is no longer doughy looking. Let it cool before filling. Reduce the oven temperature to 350°F.
- Whisk together the corn syrup, 3 of the eggs, the granulated sugar, the melted butter, bourbon, and vanilla in a large bowl. Stir in the pecans.
- Pour the filling into the prepared crust. Whisk together 1 egg yolk and 1 teaspoon water. Brush the edges of the crust with the egg wash.
- Cover the edges of the pie crust with aluminum foil to prevent excessive browning. Bake the pie at 350°F, on the lowest rack, for 40 minutes or until set. Remove from the oven and let cool to room temperature before serving.
Video
Notes
- For the best results, bake the pie in the lower third of your oven. This will ensure the crust gets nicely baked through.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs.
- Wash your hands after touching raw meat or eggs.
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Tina says
This Southern bourbon-pecan pie is a total showstopper. Nutty, buttery, and boozy in the best possible way. Perfect for Thanksgiving or any dessert lover’s dream.
AshleyFreeman says
Thank you so much Tina!
Medeea says
Tried this Southern Bourbon Pecan Pie today — rich, nutty, and perfectly gooey!
AshleyFreeman says
Yay! I love to hear that!
Reena says
These are best southern bourbon pecan pie I am going to try it again, perfect treat, thanks for sharing this Wonderful.
AshleyFreeman says
Thank you for your note Reena! Glad you liked it!
Ben says
I'm so in love with this pie! I've never had pecan pie with bourbon in it before this one. It's the only one I'm making from now on.
AshleyFreeman says
It's a game changer!
Nicole says
The bourbon is such a nice touch. It's really good.
AshleyFreeman says
Thank you Nicole!