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!)
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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.
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.
With 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.)
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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.
- 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?
5 Star Review
“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.”
— Olivia —
How to Make Bourbon Pecan Pie
Make the Crust. Chill for 30 minutes, and then add a layer of parchment paper and pie weights on top. (If you don’t have pie weights, dry rice or beans work as an alternative.)
Toast the Pecans. Be careful—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.)
Bake the Crust. Par-bake in a 375 degree F oven until lightly golden.
Make the Filling. Whisk everything together until smooth. Add the pecans, reserving the halves for the top.
Assemble. Pour the filling into the crust. Arrange the pecan halves on top and sprinkle with the flaky salt.
Bake. Bake for 35 to 45 minutes; 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. 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.
Serve. Cool completely before serving your bourbon pecan pie with whipped cream or ice cream. ENJOY!
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.
Bourbon Pecan Pie
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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
- ¾ cup pure maple syrup
- ½ cup light brown sugar
- 2 ½ tablespoons bourbon
- 1 tablespoon pure vanilla extract
- ¼ 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 smell 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
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Can you eliminate the bourbon, or suggest a non-alcoholic substitute?
Lucy, you can simply omit it. Hope you enjoy the recipe!
My friends all think I am a baking goddess bc this pie is off the charts!!!
Woo hoo! So glad you enjoyed it, Meaghan!
I don’t have a lot of maple syrup so could I use light corn syrup fir the difference?
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!
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.
That’s wonderful to hear Stacey, thank you!!
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.
Yay! Thank you, Sally!
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.
So happy to hear it, thanks Olivia!
It’s the flavor I’ve been looking for in a pecan pie. I applaud you for the perfect balance of flavors. I have loved all of your recipes that I have made so far! Thank you so much!!!
Thank you so much, Kate!
Made this for Thanksgiving this year and it was my first time making a bourbon pecan pie. Followed the recipe exactly and luckily it turned out fantastic. Rich, decadent, and indulgent! Family kept raving about it! Thanks for the great recipe, Erin!
So glad to hear! Thank you Barbara!
So happy to hear it Barbara! HAPPY THANKSGIVING!
This looks so good but I’m wondering if my crust is frozen would I need to pre-bake it?
Thanks!
Hi Shelagh, I would parbake it. Enjoy!
Made just as per the recipe. My daughter said it was the best pecan pie she had ever tried. I fully agreed! Pre – baking the crust is something I had never done but is certainly a new addition to my bag of tricks.
Yay! So glad you enjoyed it, Nicollette!