Easy Bourbon Pecan Pie

A slice of pecan pie topped with coarse salt sits on a white plate, with a few pecan pieces on the marble surface nearby.

This Bourbon Pecan Pie has a gooey, caramel-like filling packed with chopped pecans and a splash of bourbon for warm, mellow flavor. Finish it with flaky sea salt for a sweet-and-salty bite.

Course Pie

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 351kcal

Author Jere' Cassidy

Equipment

Ingredients

¾ cup granulated sugar
1 cup dark corn syrup
¼ cup butter
3 large eggs
1 tsp. vanilla
2 tablespoons bourbon
¼ teaspoon salt
1 ¼ cups chopped pecans
1 9" unbaked pie shell Use this homemade pie dough
1 teaspoon flaky sea salt optional

Instructions

Preheat the oven to 350°F.
Prepare a standard 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 in a foil pan, leave it in the pan. Do not use a deep-dish crust.
In a large mixing bowl, lightly beat the eggs.
3 large eggs
Add the granulated sugar, dark corn syrup, melted butter, vanilla, bourbon, and salt. Stir until well combined.
¾ cup granulated sugar, 1 cup dark corn syrup, ¼ cup butter, 1 tsp. vanilla, 2 tablespoons bourbon, ¼ teaspoon salt
Stir in the chopped pecans then pour the mixture into the prepared unbaked pie crust.
1 ¼ cups chopped pecans, 1 9" unbaked pie shell
Bake for 55–65 minutes, or until the edges of the filling are set and the center has only a slight jiggle when the pie is gently moved.
Transfer the pie to a wire rack and cool completely for at least 2 hours before slicing. The filling will continue to set as it cools.
Sprinkle with flaky sea salt before serving, if desired.
1 teaspoon flaky sea salt
Cover leftover pie and refrigerate for up to 3 days.

Video

Notes

Recipe Notes

You can make a homemade pie dough or a frozen pie shell will work for this recipe.

Dark corn syrup gives the filling a deeper caramel flavor, but light corn syrup can be substituted.
Check the crust as the pie bakes. If the edges are getting too brown, cover just the crust edge with foil or a pie shield and continue baking.
The pie is done when the outer filling is set and the center has a gentle jiggle. It should not look loose or slosh when you move the pie.
The bourbon can be omitted, or you can substitute the same amount of whiskey.
I prefer chopped pecans because the finished pie is much easier to slice than one topped with whole pecans.

Nutrition