Old-Fashioned Bourbon Pecan Pie

This Bourbon Pecan Pie recipe has everything you love about classic pecan pie, with a splash of bourbon for deeper caramel and vanilla flavor. It’s a holiday pie that belongs on the Thanksgiving and Christmas table, but with its gooey filling and crunchy pecans, it’s far too good to bake only once a year.

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There are pecan pies, and then there is bourbon pecan pie. Pecan pie is always expected on our holiday table, and I love giving the old-fashioned version a little something extra with a splash of bourbon. It cuts through some of the sweetness and brings out the caramel and vanilla flavors in the filling without making the pie taste overly boozy.

You still get everything I want in a classic pecan pie: a flaky crust, a gooey caramel-like filling, and plenty of crunchy pecans. The bourbon simply adds a deeper, warmer flavor that feels right at home at Thanksgiving and Christmas. But there’s no need to save this pie just for the holidays. I’m certainly not waiting until November to make it.

For holiday meals, I actually prefer making this pie the day before. It gives the filling plenty of time to cool and set, and it frees up some much-needed oven space on Thanksgiving morning.

Recipe Highlights

Bourbon Pecan Pie Ingredients

• Large eggs – These give the filling its custard-like structure.
• Granulated sugar – Adds sweetness and helps form the classic pecan pie filling.
• Dark corn syrup – My preference for a richer flavor, although light corn syrup works, too.
• Butter – Salted or unsalted butter is fine. Melt it and let it cool slightly before adding it to the eggs.
• Vanilla extract – Use a good-quality vanilla or make your own homemade vanilla extract.
• Bourbon – Use a bourbon you already enjoy or have on hand.
• Salt – Helps balance the sweetness.
• Pecans – I use roughly chopped pecans instead of whole pecans.
• Flaky sea salt – Optional, but a little sprinkled over the finished pie is especially good with the sweet filling. I always use Maldon Sea Salt
• 1 unbaked 9-inch pie crust – Use a refrigerated or frozen store-bought crust, or make my homemade pie crust work too.

This is one of those recipes where the filling really is as simple as stirring everything together. The important part comes later: baking it long enough for the filling to set without overbaking the crust.

Homemade or Store-Bought Pie Crust

Use whichever one works best for you.

I love a homemade crust, and my flaky pie crust recipe walks you through the process.

But if pie crust is not your favorite kitchen project, use a refrigerated or frozen crust. The filling is the star of this recipe, and I’d much rather see you bake the pie than skip it because you don’t want to roll dough.

You do not need to prebake the crust for this recipe.

How To Make Bourbon Pecan Pie

Step 1. Prepare the pie crust.
Prepare a regular 9-inch pie crust. If using homemade or refrigerated dough, fit it into a 9-inch pie plate and crimp the edges. If using a frozen store-bought crust that comes in its own foil pan, leave it in the pan. Avoid deep-dish crusts, since this recipe is written for a standard 9-inch pie.

Step 2. Beat the eggs
Add the eggs to a large mixing bowl and beat them lightly with a fork or whisk.

Step 3. Mix the filling.
Add the sugar, dark corn syrup, melted and slightly cooled butter, vanilla, bourbon, and salt. Stir until everything is well combined.

Step 4. Add the pecans.
Stir in the chopped pecans until they are evenly distributed throughout the filling.

Step 5. Fill the pie crust.
Pour the pecan filling into the prepared unbaked pie shell.

Step 6. Bake.
Bake at 350°F for 55–65 minutes. Start checking the crust during the second half of baking. If the edges are getting too brown, cover just the crust with foil or a pie shield.

Step 7. Check for doneness.
The filling around the edges should be set, while the center should still have a small, gentle jiggle when you move the pie. It shouldn’t look wet or slosh back and forth.

If the crust is browning too quickly before the filling is set, cover just the outer edge with foil or a pie shield.

Step 8. Cool completely.
Place the pie on a wire rack and let it cool for at least 2 hours before slicing. Don’t rush this part. The filling continues to set as the pie cools.

How To Tell When Pecan Pie Is Done

This is probably the most important part of baking a pecan pie.

Don’t wait until the center is completely firm. By then, the pie may be overbaked.

Instead, look for these signs:

• The outer filling is set and slightly puffed.
• The center has a small, gentle jiggle.
• The center should not look wet or slosh when the pie is moved.

I bake this pie at 350°F the entire time rather than starting it at one temperature and lowering the oven later. One temperature means one less thing to remember.

Serving Bourbon Pecan Pie

I like this pie exactly as it is, but a small sprinkle of flaky sea salt over the top is excellent. That little bit of salt helps balance the very sweet pecan filling.

You can also serve it with:

• Lightly whipped cream
• Vanilla ice cream
• A cup of hot coffee or tea

Pecan pie is rich, so small slices are usually plenty. Of course, somebody always goes back for another sliver.

More Recipes With Pecans

If pecans are always finding their way into your baking like they do mine, try these next:

• These Pecan Blondies are made with browned butter for an extra nutty flavor.
• Mini Pecan Pies, also called pecan tassies, give you that familiar gooey pecan filling in a bite-sized dessert.
• My Nutmeg and Pecan Braided Bread is an old-fashioned yeasted bread filled with pecans and creamy nutmeg filling.

• Because the filling contains eggs, cover leftover pie and store it in the refrigerator. It will keep for about 4 days.
• For longer storage, pecan pie freezes very well. Wrap the cooled pie tightly in plastic wrap and then foil before freezing.
• You can wrap and freeze individual slices the same way, which is handy when you want one piece of pie without an entire pie sitting on the counter tempting you.
• Thaw frozen pie overnight in the refrigerator. If you like it slightly warm, heat individual slices briefly before serving.

Bourbon Pecan Pie Questions

• Does bourbon pecan pie taste like alcohol? Not strongly. Baking mellows the sharp alcoholic taste and leaves behind much of bourbon’s caramel, vanilla, spice, and oak character. However, baking does not necessarily remove every trace of alcohol.
• Can I make bourbon pecan pie without bourbon? Yes. If you don’t want to use alcohol, omit the bourbon. You can add a little additional vanilla if you’d like, although the flavor won’t be exactly the same.
• Can I use whiskey instead of bourbon? Yes. Use the same amount of whiskey. The flavor will vary depending on the whiskey you choose, but it pairs well with pecans.

Recipe

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First published: Aug. 19, 2019. Last updated: Aug. 25, 2026, for better readability.

  

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