Pecan Pie with Bourbon Recipe

Nothing beats the flavor of a decadent and rich Pecan Pie with Bourbon. I love a good ooey gooey homemade pecan pie that is sweet, crunchy, and packed with the best sticky filling, and my recipe is exactly that! The crunchy sweet pecans and the rich thick sauce blended with the mellow flavor of bourbon and a buttery flaky crust create a triple delight of decadence that will absolutely impress your loved ones.

If I have to pick a favorite nut within the many types out there, I will definitely choose pecans. They are not only good for you because of their amazing healthy fats and natural sweetness, but also the flavor and texture are perfect for making the most indulgent and comforting dishes you see all over my blog. From my delicious pecan pie fudge dessert to my pecan pie French toast casserole, which has been our favorite breakfast lately since the weather cooled down a little, pecans always add a rich flavor and a soft crunch that my family and I simply can’t get enough of.

One of the best things I love about this bourbon pecan pie recipe is how easy it is to make, especially with a little planning during the holiday season. Chilling the dough takes the longest, so I recommend doing that the night before. The next day, I prepare the filling and bake the pie. It is as simple as pie. The crust melts in your mouth, and the filling is thick and rich in a way that is hard to describe. So you better give this recipe a try and see what I mean!

Why you will love this recipe

• Flavors that are hard to resist: The mellow bourbon blends with the caramel style sauce and the sweet pecans in a way that reminds me of old family gatherings.
• Easy to make: I chill the dough the night before so the next day is ready for me The filling comes together quickly and the pie bakes into a thick rich center that slices great, which helps me keep holiday cooking under control.
• A dessert that fits so many family traditions: I serve this pie at potlucks, birthdays, and big holiday dinners because the crust stays flaky and the pecans stay crunchy. My family enjoys a slice with vanilla ice cream or a warm cup of coffee. So good!
• Affordable: This is the kind of pie you see in pastry shops for $30 or more, and many of them do not taste nearly as good. I make it at home for a fraction of the price and save more than half while still enjoying a rich homemade dessert.

What you will need

For the pie crust:

• Flour and fats: I use all purpose flour with cold unsalted butter and cold shortening because this combination gives me a sturdy crust that stays light and flaky.
• Sweeteners: I like using light brown sugar to add sweetness and a bit of moisture. When I want a deeper and richer taste, I use dark brown sugar instead.
• Warm spices: I add a small amount of ground cinnamon.
• Basics: I keep salt and cold water on hand to bring the dough together and make it easy to roll out.

For the pie filling:

• Pecans and bourbon: I use roasted pecans for the best nutty taste, and sometimes I use my candied pecans when I want extra sweetness and crunch. Bourbon or bourbon extract adds a mellow warm flavor.
• Sweeteners and syrups: I choose dark brown sugar for its deep rich molasses taste, and dark corn syrup for a warm caramel style flavor. Maple syrup works well too when I want a slightly different sweetness.
• Creamy and rich ingredients: Egg yolks help bind the filling and add richness, and heavy cream keeps the filling smooth and silky. I also use cold unsalted butter.
• Vanilla and cinnamon: Vanilla extract brings out the flavor of the bourbon and adds a soft sweet note. A little cinnamon works well here too.
• Thickening and salt: Cornstarch helps thicken the filling so it bakes into a rich layer, and a small amount of salt balances all the sweetness.

Garnish:

• Finishing touch: I use pecan halves on top of the pie to give it a classic look and add a crunchy layer I love.

How to make

Mix the crust ingredients: I add the flour, cinnamon, brown sugar, and salt to my food processor along with the shortening and butter. I pulse in short bursts until the mixture looks like coarse crumbs, then I add cold water and pulse again until it looks shiny and blended. If the dough is still too dry, I add one more tablespoon of water.

Shape the crust: I shape the dough into a ball and wrap it in plastic, then chill it for at least 3 hours or overnight. When it is ready, I place wax paper on the counter, dust it with flour, and roll the dough to fit a nine or ten inch pie pan. I place the dough into the pan and press it evenly into the bottom.

Mix the filling: I whisk the brown sugar, cornstarch, and salt together in a small bowl until everything is blended.

Simmer: I place the sugar mixture into a saucepan over medium low heat and whisk in the corn syrup, egg yolks, and cream until the mixture is smooth. I keep stirring as it warms, let it reach a gentle simmer, then lower the heat and cook until it thickens to a pudding consistency, which usually takes about 5 to 9 minutes.

Stir in butter: I remove the saucepan from the heat and stir in the cold butter until it melts into the mixture. Then I add the bourbon and vanilla and mix until everything is smooth.

Fill the pie: I pour the chopped pecans into the bottom of the pie crust and spread them out. Then I pour the warm filling on top, smooth the surface, and finish with a layer of pecan halves.

Bake and cool the pie: I preheat the oven to 350 degrees F and place the top rack in the middle. I cover the pie with foil and bake it for 30 minutes, then uncover it and bake for another 20 minutes. When the center has a light jiggle and the pecans are golden brown, the pie is ready, and if it still looks loose, I give it another 10 minutes. I remove the pie from the oven, let it cool on a rack for several hours, and then chill it in the fridge for at least an hour so the filling can settle before serving.

Expert tip

Cold ingredients matter

After making pecan pie many times, I have to say the foundation is the most important part of this pie. To get a solid and buttery crust, I always use very cold butter, shortening, and ice cold water because this keeps the crust flaky and tender. Keeping everything chilled makes the dough easier to work with and helps the pie bake with the perfect texture. That is the goal, so please take my advice into account when you make this bourbon pecan pie.

More tips to consider:

• I wrap the dough in plastic and refrigerate it for at least 30 minutes or overnight. This helps the dough rest and roll out easier.
• I flatten the dough into a disk and roll it from the center outward. I pierce a few holes with a fork so the crust bakes evenly.
• Work quickly, this is also very important. Once at room temperature, the butter will change in temperature and start to affect the texture of the dough.
• I use the wax paper to lift the rolled dough and move it into the pie dish. It keeps the dough from tearing.
• Don’t have a food processor? Mix the dough in a large bowl with your fingers or a pastry cutter.
• I grab a store bought crust when I want to save time. It works well and makes the process easier on busy days.
• I pick a bourbon with a flavor I like because it stays noticeable in the pie. A non alcoholic option also works when needed.
• I test the pie by giving it a gentle jiggle, using a knife, or checking the temperature. This helps me make sure the filling has fully set.

Recipe variations and add-ins:

• Chocolate pecan richness: I add 1 cup of chocolate chips to the filling for a deeper and richer flavor. The chocolate melts into the caramel style sauce and tastes wonderful with the pecans.
• Toasty coconut crunch: I mix in 1 half cup of toasted coconut for extra texture and a warm nutty taste. This version is a hit during family dinners in the fall.
• Coffee infused flavor: I stir in 1 tablespoon of very strong brewed coffee. This adds a gentle richness that pairs well with the bourbon.
• Cranberry holiday touch: I fold in 1 half cup of dried cranberries for a tart pop of sweetness. This version tastes great for Thanksgiving or Christmas.
• Salted caramel layer: I drizzle 2 to 3 tablespoons of salted caramel over the filling before baking. The sweet and lightly salty flavor mixes great with the thick filling and crunchy pecans.

Serving suggestions:

I love serving this bourbon pecan pie with a scoop of vanilla ice cream, but my homemade whipped cream makes it taste even better. After a big holiday dinner with roasted turkey and comforting stuffing, this pie always stands out, especially with a little caramel sauce on top. So yum!

I also always make sure my table has a mix of favorite desserts. This pie pairs so well with my classic pumpkin pie and my decadent homemade apple pie, and making all three gives my family a nice variety to choose from.

How to store leftovers:

• Refrigerate: I keep leftover pecan pie in an airtight container in the fridge for up to 5 days. The filling stays rich and the crust holds up well.
• Freezing: Once the pie has cooled completely, I wrap it in plastic and place it in a freezer bag. I like to cut it into slices first so I can take out only what I need, and the slices freeze well for up to 3 months.
• Defrost: I thaw the slices overnight in the fridge so the texture stays smooth and the flavor settles nicely before serving.

Frequently asked questions

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