Irresistible Bourbon Pecan Pie Recipe for 15 Years of Joy

Published: November 23, 2025

Nothing says “Southern comfort” quite like a warm slice of bourbon pecan pie fresh from the oven. This isn’t just any dessert—it’s a buttery, nutty, slightly boozy hug in pie form that’ll have your guests begging for seconds. I can still remember my first time making it for Thanksgiving; that heavenly aroma of toasted pecans and caramelized sugar mixed with just a hint of bourbon filled the whole house. Now it’s become my signature holiday dish, the one my cousins start asking about in October. Whether you’re a seasoned baker or just looking for a showstopping dessert, this bourbon pecan pie recipe delivers that perfect balance of sweet sophistication and down-home charm.

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Ingredients for Bourbon Pecan Pie

Gathering the right ingredients makes all the difference in this pie. Here’s what you’ll need for that perfect balance of sweet, nutty, and boozy goodness:

1 9-inch unbaked pie crust (homemade or store-bought – no judgment here!)
1 1/2 cups pecan halves (toast them first for extra flavor)
3 large eggs at room temperature
1 cup light corn syrup (the secret to that classic gooey texture)
1/2 cup granulated sugar
1/4 cup packed brown sugar (pack it firmly like you mean it)
2 tbsp unsalted butter, melted and slightly cooled
2 tbsp good-quality bourbon (this is where the magic happens)
1 tsp vanilla extract (the real stuff, please)
1/4 tsp salt (balances all that sweetness)

How to Make Bourbon Pecan Pie

Now comes the fun part – turning those simple ingredients into pure Southern gold. Don’t let the fancy name fool you; this bourbon pecan pie comes together with just a few easy steps. Trust me, if I can do it after burning my first attempt (oops!), you’ll nail this on your first try.

Step 1: Preheat and Prep

First things first – crank that oven to 350°F (175°C) and let it heat up while you work. There’s nothing worse than a cold oven when you’re ready to bake! Take your pie crust (homemade or store-bought, I won’t tell) and gently press it into a 9-inch pie dish. If you’re feeling fancy, crimp the edges – my grandma always said “a pretty crust makes for happy eaters.” Now spread those pecan halves evenly across the bottom. Want to take it up a notch? Toast them first for about 5 minutes until they smell like heaven.

Step 2: Mix the Filling

Grab your biggest mixing bowl – things are about to get deliciously messy. Crack in those three eggs and give them a good whisk until they’re nice and frothy. Then pour in the corn syrup (careful, it’s sticky!), both sugars, melted butter, bourbon (the good stuff!), vanilla, and salt. Now whisk like you mean it until everything’s smooth as silk. You’ll know it’s ready when the sugars dissolve and the mixture turns a gorgeous caramel color. That bourbon aroma? That’s the sound of success right there.

Step 3: Bake to Perfection

Pour your glorious filling over those waiting pecans – listen to that satisfying sizzle as it settles in. Pop it in the oven for 50-60 minutes. The pie’s done when the edges are set but the center still jiggles slightly like a bowl of jelly when you gently shake the pan. Resist the urge to poke it! Let it cool completely (I know, the wait is torture) before slicing. This patience pays off – the filling sets up perfectly for clean slices that’ll make you look like a baking pro.

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Why You’ll Love This Bourbon Pecan Pie

Trust me, this isn’t just another pecan pie—it’s the pie that’ll ruin all other pies for you. Here’s why:

That bourbon kick – Just enough to make it interesting without overwhelming the sweetness
Perfect texture – Crisp pecans floating in that iconic gooey filling with a flaky crust
Holiday magic – The kind of dessert people remember and request year after year
Easy elegance – Looks fancy but comes together with simple pantry staples
Adaptable – Works for fancy dinners or casual potlucks (just maybe don’t serve it to kids!)

One bite and you’ll understand why this has been my Thanksgiving showstopper for 15 years running.

Tips for the Best Bourbon Pecan Pie

Want to take your bourbon pecan pie from good to legendary? Here are my tried-and-true tips for pie perfection. First, always toast your pecans—just 5 minutes in the oven brings out their nutty richness. Use a pie shield or foil to keep the crust from burning (nobody likes a charred edge!). And here’s the hardest part: let it cool completely before slicing. I know it’s tempting, but rushing this step leads to a gooey mess. Trust me, patience pays off with clean, picture-perfect slices!

Bourbon Pecan Pie Variations

Feel like playing with tradition? I do it all the time! Swap corn syrup for pure maple syrup for a deeper, earthier sweetness (just reduce other sugars slightly). Try walnuts instead of pecans if that’s what you’ve got, or mix in some chocolate chips for a happy surprise. My wild cousin even adds orange zest to the filling – sounds weird, tastes amazing! The beauty of this pie is how forgiving it is to little creative twists.

Serving and Storing Bourbon Pecan Pie

This pie practically begs to be served at room temperature – that’s when the flavors really shine. I like to let mine rest at least 4 hours (okay, sometimes I cheat at 3) before slicing with a sharp knife wiped clean between cuts. Leftovers? Ha! But if you somehow have some, just cover loosely with foil at room temp for up to 3 days. Want to reheat? A quick 10 minutes in a 300°F oven brings back that fresh-baked magic. Here’s my pro tip: serve each slice with a dollop of freshly whipped cream spiked with – you guessed it – just a splash more bourbon!

Bourbon Pecan Pie FAQs

After years of making this pie (and fielding questions from curious friends), here are the answers to the things everyone wants to know:

Can I leave out the bourbon? Sure, but you’ll miss that special depth! If you must, replace it with 2 tbsp of strong brewed coffee or just use extra vanilla. The pie will still taste great, just less… interesting.

Why is my crust soggy? Two tricks: First, brush the unbaked crust with egg wash before adding filling – creates a moisture barrier. Second, bake on the oven’s lower rack so the bottom crisps up nicely.

How do I know when it’s done? The pie should jiggle slightly in the center when gently shaken – like firm jelly, not liquid. If the edges puff up and crack a little, that’s perfect!

Can I freeze this pie? Absolutely! Cool completely, wrap tightly in plastic, then foil. Freeze up to 3 months. Thaw overnight in the fridge, then bring to room temp before serving.

What bourbon works best? Use what you’d drink – mid-range is perfect. I love Maker’s Mark for its caramel notes, but even a basic Jim Beam does the trick. Just avoid the super cheap stuff; your taste buds will thank you.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each slice of this heavenly pie. Remember, these are just estimates – your exact numbers might dance a bit depending on your ingredients. One generous slice (about 1/8 of the pie) packs around 420 calories, with 22g of that glorious fat (hey, it’s the holidays!), 54g carbs (mostly from all that sweet, sweet sugar), and 5g protein. The pecans bring some fiber (2g) to the party too. That bourbon? Well, most of the alcohol bakes out, but the flavor stays put. Everything in moderation, right?

Share Your Bourbon Pecan Pie Experience

Did this pie become your new holiday favorite like it did mine? I’d love to hear your stories! Drop a comment below with your twists, tips, or that proud moment when your family begged for seconds. Happy baking, y’all!