It’s hard to resist an old-fashioned Pecan Pie. But for this recipe, we’ve taken that sweet and salty flavor up a notch with the addition of a warm, spicy bourbon that adds even more flavor, and I promise this Bourbon Pecan Pie will be a favorite dessert.
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Are you ready for it? A flaky pie crust, gooey caramel-flavored custard, sweet and crunchy pecans—all in one luscious bite of pie goodness. That is what this pie is all about.
Pecan Pie has southern origins, dating back to the late 1800s, since pecans are grown in the southern states. It became immensely popular when a recipe was published on the Karo syrup bottle. Now, this delightful caramelly, nutty pie has become a holiday classic dessert. In some areas, it’s still known as a Karo Pecan Pie.
Seriously, Thanksgiving and Christmas without a pecan pie just wouldn’t be right. But please don’t wait for the holidays to make this pie, because it is just as delicious in the middle of July when you are having a BBQ. So move aside the lemon meringue pie and serve this beauty instead.
Pie Ingredients
- Large Eggs
- Granulated Sugar
- Dark Corn Syrup – you can use light
- Butter – salted or unsalted
- Vanilla extract. Make sure to use a good quality vanilla, or make your own vanilla extract.
- Bourbon – use your favorite bourbon
- Salt
- Pecans – for this recipe I used chopped pecans
- Flaked Sea Salt – I always use Maldon Sea Salt
- 9″ Pie Crust – Make a homemade pie crust, or a frozen pie crust will work too.
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…
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.
That said, you don’t need to worry 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.
The spice and smokiness of the bourbon pairs well with the sweet pecans. It’s a culinary flavor match.
The pecans – whole or chopped
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 – light or dark
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.
Corn syrup adds sweetness and does not crystallize like granulated sugar, which helps with the creaminess of the pie filling.
Pie Crust – homemade or store-bought
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.
Never fear; if you just don’t like making pie crusts, just use a frozen pie crust.
How To Make Pecan Pie
Step 1. Prepare a pie crust using these instructions for pie dough. Roll out the dough, place it on the pie plate, and crimp the edges.
Step 2. Make the filling in one large mixing bowl. Add the eggs and lightly beat with a fork.
Step 3. Add the sugar, corn syrup, melted butter, vanilla, bourbon, and salt to the bowl, and mix until thoroughly combined.
Step 4. Add the chopped pecans to the mixing bowl and stir well.
Step 5. Pour the pie filling into the prepared pie shell and bake for 55 – 65 minutes in a 350-degrees F. oven.
Step 6. When the pie is done remove it from the oven and let cool completely before cutting, this usually takes about two hours.
Baking Temps and Tips
I’ve seen a range of baking temperatures recommended in various pecan pie recipes. Some even tell you to start high (400 – 425 F) and then finish baking at a lower temperature (325 – 350 F). I like to keep things simple and go with 350 degrees the entire time.
As your pie bakes, check on the color of the crust occasionally. If it gets too dark, you can wrap it in aluminum foil to stop the browning on top of the pie. 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 more as the pie 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. You can also freeze the pie.
More recipes with pecans and creamy fillings
- Pecans are a favorite nut to bake with, and these Pecan Blondies are moist and buttery. The pecans are cooked in browned butter, making this nutty bar cookie extra delicious.
- These Mini Pecan Pies, also known as pecan tassies are always a hit for the holidays or any party. I consider these the perfect and most delicious bite-sized desserts.
- Nutmeg and Pecan Braided Bread is a vintage recipe with an enriched yeasted bread dough.
- Butterscotch Meringue Pie is a true classic and made with simple ingredients.
How to freeze a pecan pie
Baked pecan pies freeze well, so if you have leftover pie, wrap it in plastic wrap and then in aluminum foil.
- Also, if you plan on serving this pie for the holidays, you can bake the pie anytime and freeze it. Then, all you have to do is let the pie thaw. This frees up your time and the oven during this busy time.
- You can also freeze individual slices of pie which are perfect for those days you just want a slice. Wrap up the slice in plastic wrap, then wrap it in foil and freeze.
- To serve, take the foil off the frozen pie and thaw it in the refrigerator before bringing it to room temperature. Put the pie in the oven for 10 minutes at 325 degrees if you want a warm pie.
More Pie questions?
During the baking process, the alcohol burns off, leaving only the bourbon’s flavor.
Yes, you can use the same amount of whiskey instead of bourbon. Depending on the brands, the flavor will be somewhat different but still very tasty.
More favorite pies and tarts
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Bourbon Pecan Pie
Equipment
Ingredients
- 3 eggs
- 3/4 cup granulated sugar
- 1 cup dark corn syrup
- 1/4 cup butter
- 1 tsp. vanilla
- 2 tablespoons bourbon
- 1/4 tsp. salt
- 1 1/4 cups chopped pecans
- 1 9" unbaked pie shell Use this homemade pie dough
- 1 tsp. flaky sea salt optional
Instructions
- Preheat oven to 350 degrees. F.
- Prepare the pie crust. See the notes below. Roll out the dough and place in a 9" pie plate, crimp the edges. Make sure this is not a deep dish pie plate.
- In a large 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.
- Cover the pie with plastic wrap and store it in the refrigerator for up to three days.
Notes
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Nutrition
First published: Aug. 19, 2019, Last updated: Feb. 1, 2025 for better readability.
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About Jere’ Cassidy
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place. I am glad to be sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
made for Thanksgiving and making again for Christmas with the left over pie dough. It’s absolutely delicious
I love pecans and this pie looks absolutely delicious. Can’t wait to try it soon.Thanks for the recipe!
I first saw this recipe a while back and finally gave it a try the other day! So happy with the result. Easy to make and super tasty. Will be making this pecan pie again soon!
This is one of the most interesting recipes I have come across in the recent times. Will definitely try this at home for sure.
The pecan pie looks great. I’m sure the flavor is amazing. Can’t wait to try this recipe.
This bourbon pecan pie looks so delicious. Perfect for Thanksgiving. I love a pecan pie with a little spirit in it.
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.