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Bourbon adds some oomph and balance to this Bourbon Pecan Pie recipe. Forget cloying and one-note; instead you get deeply caramelized flavor with a surprising complexity that will have you reaching for a second slice. (Go for it—at least a sliver!)

the best bourbon pecan pie recipe

Why You’ll Love This Maple Bourbon Pecan Pie Recipe

  • The Best Pie Made Better. If it wasn’t clear from my Pecan Pie Bars, Pumpkin Pecan Pie, and Chocolate Pecan Pie, I’m a big fan of pecan pie. Gooey filling, crunchy topping—what’s not to love? My one complaint is that it can lean too sweet and that’s where bourbon comes into play—it adds instant balance and lots of depth.
  • Seriously Easy. No custard that needs tempering, no lattice crust to carefully weave, this bourbon pecan pie is really just a matter of making the crust, stirring together the filling, and arranging the pecans on top. (You can use a store-bought pie crust to make it even easier.)
  • No Corn Syrup. I’m particularly proud of the fact that I’ve developed this bourbon pecan pie recipe without using any corn syrup. Instead, it uses maple syrup, which adds another layer of fabulous flavor to this already fantastic dessert. (Maple fans will also love these Maple Bourbon Bars.)
  • Sure to Be a Hit. Like my Sweet Potato Pie Recipe and Buttermilk Pie, this bourbon pecan pie offers a modern spin on a Southern classic, which means people are going to love it. 
a slice of easy southern bourbon pecan pie

How to Make Bourbon Pecan Pie

The Ingredients

  • Pecan Halves. Pecan halves make for a pretty—and traditional—presentation. That said, you can also use pecan pieces, which are less expensive and what I use in my Pecan Pie Cobbler.
  • Unbaked Pie Crust. Use store-bought, Oil Pie Crust, or Darn Good Whole Wheat Pie Crust.
  • Unsalted Butter. Melt the butter, then let it cool a bit. This will keep it from cooking your eggs!
  • Eggs. Set these on the counter so they’re room temperature by the time you start the recipe.
  • Pure Maple Syrup. Not pancake syrup! The good stuff.
  • Light Brown Sugar. Dark brown sugar has a stronger flavor, so I prefer using light brown sugar here to let the bourbon take center stage. Either works though!
  • Bourbon. What’s the best bourbon for pecan pie? Use a variety you like to drink (or use for Bourbon Balls), but don’t pay a premium.
  • Pure Vanilla Extract. Vanilla will help amplify that bourbon flavor.
  • Kosher Salt. Another ingredient that adds balance.
  • All-Purpose Flour. To thicken the filling.
  • Flaky Salt. Such as Maldon or fleur de sel. This keeps the pie from being cloying.
  • Whipped Cream or Vanilla Ice Cream. These are optional, but are they really

Dietary Note

Use your favorite gluten-free pie crust and swap the all-purpose flour for a measure-for-measure gluten-free flour to make this a gluten-free bourbon pecan pie.

The Directions

par baking pie crust for bourbon pecan pie
  1. Make the Crust. Chill for 30 minutes, and then add a layer of parchment paper and pie weights.
toasted pecans on a baking sheet to top bourbon pecan pie
  1. Toast the Pecans. This makes for the best bourbon pecan pie!
baked pie crust
  1. Bake the Crust. Par-bake in a 375 degree F oven until lightly golden.
bourbon pecan pie filling without corn syrup
  1. Make the Filling. Whisk everything together until smooth.
pecan halves mixed into bourbon pecan pie filling
  1. Add the Pecans. Save the halves for the top.
bourbon pecan pie ready to be baked in the oven
  1. Assemble. Pour the filling into the crust.
perfectly baked bourbon pecan pie recipe
  1. Bake. Arrange the pecan halves on top and sprinkle with the flaky salt. Bake bourbon pecan pie ffor 35 to 45 minutes. Cool completely before serving with whipped cream or ice cream. ENJOY!
kentucky bourbon pecan pie

Recipe Variations

  • Swap in Other Nuts. While pecan halves make for a striking presentation on top, you can use walnuts, or a combination of nuts, in the filling for twist on the classic Kentucky bourbon pecan pie.
  • Add Cinnamon. A generous pinch of ground cinnamon adds some cozy flavor to this pie.
  • Brown the Butter. For some extra depth and nutty flavor, brown the butter (follow the directions from my Brown Butter Peanut Butter Blossom Cookies) and add it, along with any browned bits you can scrape from the bottom of the pan, to your bourbon pecan pie.

Storage Tips

  • To Store. Cover the pie in the pan or transfer leftovers to an airtight container. Refrigerate for up to 4 days. 
  • To Reheat. You can serve bourbon pecan pie chilled or set it on the counter and let it come to room temperature. 
  • To Freeze. Wrap the pie tightly with plastic wrap and then foil, or transfer leftovers to an airtight container. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.

Meal Prep Tip

To get a head start on this recipe, roll out the pie crust, press it into the pan, and crimp the edges. Wrap it in the pan and store in the refrigerator for up to 3 days.

southern pecan pie with kentucky bourbon

What to Serve with Bourbon Pecan Pie

  • Instant-Read Thermometer. No more wondering just how jiggly that center should be! A thermometer eliminates the guesswork.
  • Pie Shield. You can use foil to protect the crust, but a pie shield is a lot easier.
  • Pie Plate. I love this classic white pie plate because it will never go out of style.
a slice of souther bourbon pecan pie with no corn syrup

Recipe Tips and Tricks

  • Use Room Temperature Eggs. They’ll mix more evenly into the filling and hold more air when beaten, which gives your bourbon pecan pie filling just the right texture.
  • Keep Careful Watch Over the Pecans. It’s very easy to burn them! As soon as you notice they’re fragrant, remove them from the oven and transfer them to a bowl. (Don’t leave them on the pan, as they’ll continue to darken from the residual heat.)
  • Use an Instant-Read Thermometer. The pie should be a bit jiggly in the middle when it’s done, but it can be hard to judge—that’s where a thermometer comes in handy. Stick it into the center and if it reads 200 degrees F, you can pull the pie out of the oven. 
  • Keep the Crust and Top from Burning. If the pecans are browning too quickly, tent the entire pie loosely with aluminum foil. If the pecans are fine, but the crust is over-baking, cover it with strips of foil or a pie shield. 
pecan pie with bourbon and toasted pecans

Bourbon Pecan Pie

5 from 6 votes
This easy Southern bourbon pecan pie recipe is nutty and richly caramelized, with the perfect gooey filling and crisp topping. A show-stopper!

Prep: 25 minutes
Cook: 45 minutes
Total: 2 hours 10 minutes

Servings: 8 -10 servings

Ingredients
  

  • 2 cups pecan halves about 8 ounces, divided
  • 1 unbaked pie crust
  • 6 tablespoons unsalted butter melted and cooled
  • 3 large eggs at room temperature
  • 3/4 cup pure maple syrup
  • 1/2 cup light brown sugar
  • 2 1/2 tablespoons bourbon
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • Flaky salt such as Maldon or fleur de sel
  • Whipped cream or vanilla ice cream optional for serving

Instructions
 

  • On a lightly floured work surface, roll out the dough into a 12-inch circle—to roll, always start in the center of the dough and work outward. Transfer to a regular (not deep dish) 9-inch pie plate. Tuck any overhang under itself and flute the edges as desired (or keep it simple and press the crust all the way around with the tines of a fork. Poke holes in the crust's bottom and sides with a fork. Refrigerate for at least 30 minutes, or cover and refrigerate for up to 3 days.
  • Toast the pecans: Preheat the oven to 350°F. Spread the pecan halves onto an ungreased baking sheet. Bake until they smelly deliciously toasty, about 10 minutes, stirring partway through. Transfer to a cutting board. Set aside 1 cup for topping the pie, then roughly chop the rest.
  • When ready to bake, preheat the oven to 375°F and place a rack in the center of the oven. Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Bake for 25 minutes, until just set. Carefully remove pie weights and return the crust to the oven for 5 to 10 more minutes, until lightly golden. (At this point, you cannot cook the beans, but you can save them for a future pie). Set the crust aside to cool
  • In a large bowl, whisk together the melted and cooled butter, the eggs, maple syrup, brown sugar, bourbon, vanilla, and kosher salt, until the mixture is smooth and uniform. Stir in the flour. Once it’s evenly incorporated, stir in the chopped portion of the pecans.
  • Gently pour the filling into the crust, then arrange the reserved pecan halves on top in a concentric circle. Lightly press the pecans into the filling. Sprinkle with a good pinch of flaky salt.
  • Bake bourbon pecan pie until the crust is golden brown and the filling is just set and a tiny bit jiggly in the very center, about 35 to 45 minutes—an easy way to check is with an instant read thermometer; when pecan pie filling registers 200°F, it’s done. If the top starts browning too quickly, tent it with aluminum foil for the remainder of the cooking time. Place the pan on a wire rack and let cool completely before serving with whipped cream or ice cream.

Notes

  • TO STORE: Cover the pie in the pan or transfer leftovers to an airtight container. Refrigerate for up to 4 days. 
  • TO REHEAT: You can serve bourbon pecan pie chilled or set it on the counter and let it come to room temperature.
  • TO FREEZE: Wrap the pie tightly with plastic wrap and then foil, or transfer leftovers to an airtight container. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.

Nutrition

Serving: 1(of 8)Calories: 523kcalCarbohydrates: 49gProtein: 6gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 84mgPotassium: 238mgFiber: 3gSugar: 33gVitamin A: 366IUVitamin C: 0.3mgCalcium: 78mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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12 Comments

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    1. Hi Helene, I haven’t tested this out that way, so it’s hard for me to say for sure but that would be a good substitute for the maple syrup. If you decide to experiment, I’d love to know how it goes!

  1. I made this for a get-together with friends for a party. We are all bourbon drinkers so I was particularly interested in trying this traditional pecan pie with a hint of bourbon. To say it was a hit is an understatement. The bourbon added a richness to the flavors.5 stars

  2. I loved this recipe. Made it last night and everything turned out great. The fillings were so GOOD! I also added some semi-sweet chocolate to the filling and it was so YUM! We served it with vanilla ice cream.5 stars

  3. This was so good! I haven’t made pecan pies much and this one was pretty much perfect. I took it to a party and now I have people offering to pay me to make it. It turned out perfectly.5 stars