Bourbon Pecan Pie

It’s hard to resist an old-fashioned classic dessert like a Southern 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 for even more flavor, and I promise, this Bourbon Pecan Pie will be a favorite dessert.

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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 is a that goes back to the late 1800s with southern origins since pecans grew in the southern states. This pie became immensely popular when a recipe was published on the Karo syrup bottle. And, now, this delightful gooey, nutty pie has become a holiday classic dessert. Seriously, Thanksgiving and Christmas without a pecan pie just wouldn’t be right.

I like to say this is the best Bourbon Pecan Pie recipe.

Jump to:

• More recipes with pecans
• Ingredients
• Why bourbon?
• The pecans
• 🥧Let’s make a pie
• 🌡️Baking Temps and Tips
• Serving and Storing
• Pie questions?
• More favorite pies and tarts
• Recipe

More recipes with pecans

Pecans are a favorite nut to bake with and these Pecan Blondies are moist and buttery. The pecans are cooked in browned butter that makes this nutty bar cookie extra delicious.

These Pecan Tarts, also known as pecan tassies, are like baby pecan pies and are always a hit for the holidays or any party. I consider these the perfect and most delicious bite-sized dessert.

This Apple Pecan Tart is made with a simple pie dough and filled with sweetened apples in the free-form tart.

Ingredients

• Eggs
• Granulated Sugar
• Corn Syrup
• Butter
• Vanilla
• Bourbon
• Salt
• Pecans
• Flaked Sea Salt
• 9″ Pie Crust

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…

The 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.

Corn syrup adds sweetness and does not crystalize like granulated sugar and this helps with the creaminess of the pie filling.

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.

🥧Let’s make a pie

Step 1. Prepare a pie crust for a single-layer pie (not a deep dish.) Roll out the dough and place it in 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. To the bowl, add the sugar, corn syrup, melted butter, vanilla, bourbon, and salt then 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 degree 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, 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.

Pie questions?

More favorite pies and tarts

Recipe

First published: Aug. 19, 2019, Last updated: Sept. 20, 2021 for better readability.

What’s your favorite part of a pecan pie, the crunchy pecans on top, the sweet caramel custard filling?

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.

About Jere’

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, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.