bourbon-pecan-pie
Bourbon pecan pie next to a bowl of whipped cream and toasted pecans. Sliced and ready for serving.
Bourbon pecan pie next to a bowl of whipped cream and toasted pecans. Sliced and ready for serving. Bourbon pecan pie next to a bowl of whipped cream and toasted pecans. Sliced and ready for serving.
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Bourbon Pecan Pie

  • Desserts
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5/5 - 8 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 10 servings

The ultimate ending to your autumn meal or holiday feast, this bourbon pecan pie is as sweet, sticky, and delightfully gooey as the one from your childhood. A splash of liquor adds notes of oak and vanilla to the caramel flavor that dominates each slice, while the nutty toasted pecans balance out the brown sugar, molasses, and corn syrup that make up the rest of the filling. Whether you're noshing on turkey or a Christmas ham, this is a dessert worth saving room for.

By: Foodness Gracious

Ingredients

For the crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, cold and cut in 1/4" cubes
  • Pinch of salt
  • 1/4 cup ice cold water

For the filling

  • 3 large Pete and Gerry’s Organic Eggs, at room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • 2 tablespoons bourbon, optional
  • 2 cups toasted pecans, roughly chopped

Nutritional Information plus

Servings: 10

Amount Per Serving: Calories 480, Fat Cal. 280, Total Fat 31g (48% DV), Sat. Fat 10g (50% DV), Trans Fat 0.5g, Cholest. 90mg (30% DV), Sodium 55mg (2% DV), Total Carb. 47g (16% DV), Fiber 3g (12% DV), Sugars 33g, Protein 6g, Vitamin A (10% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (10% DV), Vitamin D (4% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the crust:

Step 1

Place the flour in a large bowl. Add the cold butter and salt and roughly incorporate the butter into the flour with a pastry cutter or a fork.

Step 2

Add the ice water and gently mix into the flour and butter with your fingers until a dough has formed. Wrap dough in plastic wrap and place in the fridge to rest while you make the filling.

To make the filling:

Step 1

Preheat the oven to 400F. In a large bowl, loosen the eggs by whisking them breifly, then add the brown sugar, corn syrup, melted butter, molasses, vanilla, and bourbon. Whisk until smooth, then add the chopped pecans and mix well. Set aside.

Step 2

Remove dough from fridge and roll it out to 10" circle. Transfer the dough to a lightly greased 9" pie pan, gently draping it over the pan, then pressing the dough against the sides and into the corners until it fits snug.

Step 3

Trim or crimp the edges of the crust. Breifly re-stir the filling, then pour into the crust, making sure the pecans are evenly distributed.

Step 4

Place the pie on a baking pan, then place it in the oven. Bake for 35-40 minutes, or until the edges have set and the middle of the pie still has a slight jiggle when lightly shaken (it will continue to set as it cools).

Step 5

Remove pie from oven and let cool to room temperature (up to 2 hours), then chill in the fridge for at least 4 hours before cutting it into slices. Serve with whipped cream or vanilla ice cream, if desired.

Farm Team Tips:

If using a frozen pie crust, there's no need to adjust the cooking time.

If bourbon isn't your favorite, try substituting with dark rum, whiskey, or brandy.

You can make this pie a day before you want to serve it, and the extra chilling time will make it easier to slice. If you want to serve it warm, heat in the oven for 10 minutes at 375F just before serving.

Even if you prefer your pecan pie at room temperature or warm, it must be refrigerated after coming down to room temperature due to the eggs in the filling. Letting the pie chill for at least 4 hours will also help it set.

Serving the whole family? Don't worry about the alcohol in the liquor: it will cook off as the pie bakes, leaving behind nothing but a deep, delicious flavor.

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RESPONSES

Tena D

November 29, 2020

This is the best pie I think I have ever made! Thank you for the recipe!

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1 Reply

[email protected]

November 30, 2020

Thank you so much! This means a lot to us and we are so glad you took the time to try our recipe. Wishing you many more delicious pies like this!

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Bourbon Pecan Pie

Prep Time 15 minutes
Cook Time
Serving Yield 10 servings

The ultimate ending to your autumn meal or holiday feast, this bourbon pecan pie is as sweet, sticky, and delightfully gooey as the one from your childhood. A splash of liquor adds notes of oak and vanilla to the caramel flavor that dominates each slice, while the nutty toasted pecans balance out the brown sugar, molasses, and corn syrup that make up the rest of the filling. Whether you're noshing on turkey or a Christmas ham, this is a dessert worth saving room for.

By: Foodness Gracious

Ingredients

For the crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, cold and cut in 1/4" cubes
  • Pinch of salt
  • 1/4 cup ice cold water

For the filling

  • 3 large Pete and Gerry’s Organic Eggs, at room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • 2 tablespoons bourbon, optional
  • 2 cups toasted pecans, roughly chopped

Directions

To make the crust:

Step 1

Place the flour in a large bowl. Add the cold butter and salt and roughly incorporate the butter into the flour with a pastry cutter or a fork.

Step 2

Add the ice water and gently mix into the flour and butter with your fingers until a dough has formed. Wrap dough in plastic wrap and place in the fridge to rest while you make the filling.

To make the filling:

Step 1

Preheat the oven to 400F. In a large bowl, loosen the eggs by whisking them breifly, then add the brown sugar, corn syrup, melted butter, molasses, vanilla, and bourbon. Whisk until smooth, then add the chopped pecans and mix well. Set aside.

Step 2

Remove dough from fridge and roll it out to 10" circle. Transfer the dough to a lightly greased 9" pie pan, gently draping it over the pan, then pressing the dough against the sides and into the corners until it fits snug.

Step 3

Trim or crimp the edges of the crust. Breifly re-stir the filling, then pour into the crust, making sure the pecans are evenly distributed.

Step 4

Place the pie on a baking pan, then place it in the oven. Bake for 35-40 minutes, or until the edges have set and the middle of the pie still has a slight jiggle when lightly shaken (it will continue to set as it cools).

Step 5

Remove pie from oven and let cool to room temperature (up to 2 hours), then chill in the fridge for at least 4 hours before cutting it into slices. Serve with whipped cream or vanilla ice cream, if desired.

Farm Team Tips:

If using a frozen pie crust, there's no need to adjust the cooking time.

If bourbon isn't your favorite, try substituting with dark rum, whiskey, or brandy.

You can make this pie a day before you want to serve it, and the extra chilling time will make it easier to slice. If you want to serve it warm, heat in the oven for 10 minutes at 375F just before serving.

Even if you prefer your pecan pie at room temperature or warm, it must be refrigerated after coming down to room temperature due to the eggs in the filling. Letting the pie chill for at least 4 hours will also help it set.

Serving the whole family? Don't worry about the alcohol in the liquor: it will cook off as the pie bakes, leaving behind nothing but a deep, delicious flavor.