Bourbon Pecan Pie

5 From 9 reviews . Help us out! Review HERE.Help out & review HERE

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

Prep: 25

Cook: 45

Total: 2 10

Servings: -10 servings

Save Review Print

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

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