Hi, my name is Tim Nelson, and I’d like to thank Jere’ for allowing me to share a recipe here on One Hot Oven. I’m a barbecue enthusiast from northwest Ohio, and when I’m not working my IT day job, I dedicate most of my time to grilling and smoking. Check out my blog BBQ Smarts for recipes, tutorials, and gear reviews!
Because I fell in love with cooking through barbecue, I never bothered much with desserts…until I tried the pecan pie from Goode Company while traveling through Texas. That inspired me to make my own, and I have been experimenting with different recipes for a few years now. I usually try to change one ingredient or technique each time I make a pie, and I have settled on a recipe that I think is pretty darn good. This is my recipe for Bourbon Pecan Pie.
Pecan Pie with a hint of Bourbon
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Pecan Pie is a classic that goes back to the late 1800s with southern origins since pecans grew in the southern states. The pie became popular when a recipe was published on the Karo syrup bottle. And, now, this delightful gooey, nutty pie has become a tradition for holiday desserts and gatherings.
Here are the simple ingredients for making this easy pecan pie recipe:
- Eggs
- Granulated Sugar
- Corn Syrup
- Butter
- Vanilla
- Bourbon
- Salt
- Pecans
- Flaked Sea Salt
- 9″ Pie Crust
Why Bourbon?
Bourbon is a relatively sweet liquor that lends itself well to desserts, and its subtle smokiness adds a layer of richness that works surprisingly well in pecan pie. Depending on the brand, the bourbon may also have some vanilla, caramel, and cinnamon notes.
With that being said, you don’t need to be worried about the bourbon overpowering the other ingredients. While its flavor is noticeable, it is most definitely mellow – this isn’t a particularly boozy dessert.
When it comes to choosing a bourbon for your pie, anything works. My advice would be to use whatever you have on hand. If you’re not much of a whiskey person but still want to give this recipe a go, consider grabbing a mini/airplane-sized bottle from the liquor store.
How To Make A Bourbon Pecan Pie
This recipe, like almost all pecan pie recipes, is really simple. It basically comes down to mixing everything together, but there are a couple of decisions to be made along the way…
Pecans: To chop or not to chop? Personally, I like to give them a quick, fairly rough chop. I prefer the texture, and it makes it easier to get clean slices since you’re cutting between the pieces rather than through them. If you want to use whole pecans, this recipe will still work perfectly fine, so feel free!
Some folks recommend that you toast the pecans before baking your pie, but I don’t think it makes much of a difference in the final product. I figure that’s because the pecans spend about an hour in a hot oven anyway.
Corn Syrup: When you’re shopping for corn syrup, you’ll have to choose between light and dark. There honestly isn’t a huge difference in taste once everything is mixed together and baked, but I prefer dark because it has more of that rich, molasses flavor that you would expect from pecan pie. If you can only find the light variety or already have some at home, it’s completely fine to use that instead of dark.
Pie Crust: The last thing you might be wondering about is the crust. Making a pie crust is not a complex process. Right here on the One Hot Oven blog is a great recipe for How To Make A Flaky Pie Crust, and it walks you right through the steps for making a flavorful pie crust that will be perfect for this easy pecan pie.
Baking Temps and Tips
I’ve seen a range of baking temperatures recommended in various pecan pie recipes, and some will even tell you to start high (400 – 425 F) and then finish baking at a lower temp (325 – 350 F). I like to keep things simple and go with 350 the entire time. A higher temperature will, not surprisingly, give your pie more of a crispy, caramelized top.
As your pie bakes, check on the color of the crust occasionally. If it gets too dark, you can wrap it in foil to stop the browning. When your pie is done, the edges should be firm, but the middle will spring back or even have a bit of jiggle – it will continue to set as it cools.
Serving and Storing
When your pie has finally cooled and it’s time to serve, consider sprinkling some flaky sea salt on top. Visually, it gives a beautiful layer of texture, and the bursts of salt contrast so well with the sweet pie.
If you have leftover pie, make sure to store it in the refrigerator since it contains eggs. It should be good for 4-5 days.
Bourbon Pecan Pie
Ingredients
- 3 eggs
- 3/4 cup granulated sugar
- 1 cup corn syrup, light or dark
- 1/4 cup butter, melted
- 1 tsp. vanilla
- 2 tbls. bourbon
- 1/4 tsp. salt
- 1 1/4 cups pecans, chopped
- 1 9" unbaked pie shell
- 1 tsp. flaky sea salt, optional
Instructions
- Preheat oven to 350 degrees. F.
- Prepare the pie crust. If making your own. Roll out the dough and place in a 9" pie plate, crimp the edges.
- In a medium bowl lightly beat the eggs, then add the sugar, corn syrup, melted butter, vanilla, bourbon, and salt; stir well until the mixture is combined.
- Stir in the pecans then pour the mixture into the prepared pie crust.
- Bake for 55-65 minutes. The pie should be almost completely set but still bounce bake in the center.
- All the pie to cool for 2 hours on a wire rack. Sprinkle with flaky sea salt before serving, if desired.
Notes
Nutrition
What’s your favorite part of a pecan pie, the crunchy pecans on top, the sweet caramel custard filling?
Because we like to grill try these other One Hot Oven desserts for your next cookout.
Grilled Pineapple Upside-Down Cakes
Don’t forget to stock up on your pie-making ingredients.
Thanks so much to Tim Nelson from BBQ Smarts for sharing this luscious Bourbon Pecan Pie. Make sure you check out his site for some great grilling tips and tricks, and of course, his delicious recipes.
Happy Grilling – Jere’
Your instructions mention milk yet there is no mention of milk in the list of ingredients.
Thanks for pointing that out, Garrett fixed the recipe today and took the milk out of the instructions.
Yours looks perfect, mine did not come out as pretty but I have to say it tastes….. divine. I wil make this again and I cannot care less about any sins.
Glad you tried it. There is something about adding the bourbon that gives it the perfect flavor.
Pecan pie is one of those treats I like to make and keep all for myself during the fall months, I just love sugary caramelized pecans and a good flaky crust! I’m really looking forward to this bourbon infused one, like next level delicious, I most certainly won’t be sharing…at least not the first batch!
I have been known to hide food around my house. I have made stuff that I never got a taste of.
I love love love pecan pie, and I love bourbon! Put them together and it sounds like a total winner!
Katie xoxo
Yum! The only way to make pecan pie more delicious is bourbon. This pie recipe looks perfect for Thanksgiving at my house!
Pecans are so easy to come by where we live, and my husband loves pecan pie, but I never think to make it. Will definitely save this recipe for fall!
It’s strange as much as we love pecan pie I feel I have to wait for fall to make it.
I agree – bourbon pecan pie is definitely one of those recipes that are a staple in each family. Really keen to try your vision of the pie! 🙂
So true, everyone has a recipe. Hope you try this one.
Yum! I am pinning this recipe for the holidays! I love pecan pie and have not tried it with bourbon added, but I bet it is amazing!
You took pecan pie to the next level!! My husband HATES pecan pie, so that just means more for me, right?
Haha! I have to hide some of the pie to make sure my husband doesn’t eat the whole thing.
The pecan pie sounds amazing and so perfectly done. I am just drooling seeing the pic. Awesome.
This pie sounds amazing! Wow! I can’t wait to try it out.
My hubby is obsessed with bourbon so this recipe will definitely be on the fall list of desserts!
My hubby is obsessed with bourbon these days, so this will definitely be on the fall list of desserts!
Like Tim, I prefer BBQ over pie; but everything changes when it comes to Bourbon. Bourbon and pecans always go together! This pie looks delicious and perfect with a scoop of vanilla ice cream.
I love adding bourbon to desserts, and it’s so perfect with the flavors of pecan pie. What a delicious pie. Thanks so much for sharing!
Bourbon actually does goes well in a lot of desserts.
I love this twist on such a favorite classic. I’m from Houston but I’ve never had the Goode company bourbon pecan pie. Looks like I need to make a trip!
This pie looks perfect for a Thanksgiving menu! I love adding bourbon to my desserts, and I think it sounds divine in this bourbon pecan pie. Great recipe.
You can’t have Thanksgiving without having a pecan pie.
I love the idea of adding bourbon flavors into this classic pie – indulgent, for sure, but I imagine tasty.
You are so right. I may never make another pecan pie without bourbon.
Whoah, this is my kind of pecan pie! Pinning this one to save for Thanksgiving although may have to make sooner than that. 🙂
This pie is also on my Thanksgiving menu.
This looks great! I’ve never considered bourbou and pecans together, but I imagine it tastes great. I’ll have to try it!
I love the idea of Bourbon and Pecan Pie together. I’ve never tried it but it sounds and looks like a killer idea!
I love pecan pie! Looks so delicious and perfect with a scoop of vanilla bean ice cream ♥
Oh yes, vanilla bean would be perfect.