Homemade Pecan Pie with Bourbon

Homemade Pecan Pie is unbelievably delicious, decadent, and rich. The homemade crust melts in your mouth, and the pecan filling has been flavored with bourbon. Watch the video tutorial below, and you’ll see how easy this is to make.

Homemade pies are definitely my weakness since I can never resist one. For those who love ooey-gooey pecan pie, that is sweet, crunchy, and has the best sticky filling, this recipe is for you. The crunchy, sweet pecans and rich, thick sauce blended with the mellow flavor of bourbon and a buttery, flaky crust are a triple delight of decadence.

This Homemade Pecan Pie is one of the easiest homemade pies to make and also one of the most unique, with a bold bourbon flavor that stands out in every forkful. The crust melts in your mouth, and the filling is so thick and rich it is hard to describe. It is like molasses with a hint of caramel and butterscotch mixed with a bit of nutty cinnamon and a kick of bourbon. It can also be made without bourbon for those who do not like it.

One of the best things about this recipe is that it is so easy to make, especially with some planning. Chilling the dough takes the longest, so it is best to do that the night before. Then, the next day, make the filling and bake the pie. It is as simple as… pie! This is a pie that can be bought at a pastry shop or bakery. But it will cost about $30 or more and will not taste nearly as good. Make it at home and save over half of that.

When I make this recipe for family and friends, I usually bake several. One with bourbon, one without, and one extra for those who want extras. The pie freezes well and can be stored for up to three months in freezer bags for future cravings. It makes the perfect midnight snack with a mug of coffee or hot cocoa.

Why you will love this recipe

This classic dessert is a crowd favorite, and just perfect for any occasion, or holidays. It is rich, flavorful, and the pecan filling is just irresistible. For this recipe, I went ahead and created my own pie crust. However, if you are short on time, the store-bought pie crust will work just fine.

• Two of my favorite treats: Bourbon and pecan pie in one dish, that is an incredible dessert!
• A unique holiday treat: Your pie will be the talk of the table this year. Nobody else will be bringing a bourbon pecan pie.
• Fast and easy to make: It can be made in minutes and only has a few easy steps.
• Cheap to make: Why pay $30 or more when it can be made at home for less?
• Make extras: It can be frozen for up to three months and saved for midnight snacks.

What you’ll need to make pecan pie with bourbon

Special items:

• Food processor – For mixing the crust.
• Pie pan – To bake the pie.
• Saucepan – For making the sauce.
• Bowls
• Cooking utensils

Ingredients:

For the pie crust:

• All-purpose flour – I like to use all-purpose flour because it rolls out nicely and always produces a sturdy but flaky and light crust.
• Cold unsalted butter – The colder the butter and the lumpier the batter, the flakier the crust will be. Each lump is a steam pocket that turns into an airy little flaky spot.
• Cold shortening – The shortening can stay solid longer than butter, so it makes the crust more tender and flakier.
• Light brown sugar – Light brown sugar adds moisture as well as sweetness. If you want a richer taste, dark brown sugar can be used.
• Ground cinnamon – For just a hint of sweetness with no added sugar.
• Salt
• Cold water

For the pie filling:

• Roasted pecans – Roast or toast them yourself for extra flavor or try my candied pecan recipe for extra sweetness and crunch.
• Bourbon – Adds a special flavor to this delicious pie. If non-alcoholic bourbon flavor is what you want, try bourbon extract.
• Dark brown sugar – Dark brown is best for that deep rich molasses-like flavor.
• Egg yolks – To bind the filling as well as add richness and a smooth silky texture. They should be at room temperature to combine well with the other ingredients.
• Dark corn syrup – For a warm and toasty taste like caramel. Maple syrup will also work.
• Heavy whipping cream – The cream should be lukewarm when you whip it into the syrup so it does not separate.
• Cold unsalted butter – The cold butter will melt as it is stirred in, allowing it to mix in gradually.
• Vanilla extract – Vanilla amplifies the taste of the bourbon. Be sure to use 100% pure vanilla rather than vanilla flavoring or else it will have a bitter aftertaste.
• Cornstarch – Mixed with the sugar to thicken it before adding it to the rest of the filling ingredients.
• Salt

Garnish:

• Pecan halves – To top the pie with.

How to make pecan pie with bourbon?

1. Mix the crust ingredients: First, add the flour, cinnamon, brown sugar, and salt to a food processor with the shortening and butter. Process it in short bursts until it looks like coarse crumbs. Then, add cold water and pulse to combine. It should look shiny and well-blended. Add one more tablespoon of water if it is still too dry.
2. Shape the crust: Now, shape it into a ball and wrap it in plastic. Chill for at least three hours or overnight. When it is ready, put wax paper on the counter or table and dust it with flour. Roll it out to fit a nine or 10-inch pie pan. Place it carefully into the pan and press it evenly into the bottom.
3. Mix the filling: Next, whisk brown sugar, cornstarch, and salt in a small bowl. Then, put the sugar mixture into a saucepan over medium-low heat. Whisk in the corn syrup, egg yolks, and cream until it is smooth, stirring continuously until it comes to a simmer.
4. Fill the pie: Reduce the heat to low and let it cook until it thickens to a pudding consistency, about five to nine minutes, stirring occasionally. Then, remove it from the heat and stir in the cold butter until it is melted before adding the bourbon and vanilla. Pour chopped pecans into the bottom of the pie crust and then pour the filling mixture on top. Level it out and top it with the pecan halves.
5. Bake the pie: After, preheat the oven to 350 degrees F and place the top rack in the middle position. Cover the pie with foil and bake it for 30 minutes. Then, uncover and bake for another 20 minutes. If it is just a little jiggly and the pecans are golden brown, it is done. If it is not settled, let it cook for another 10 minutes.
6. Cool and serve: Remove from the oven and let it cool on a rack for several hours. Then, place it in the fridge for at least an hour to settle before serving.

Expert tip

How to toast pecans for pie

In recipes that call for toasted pecans or other nuts, they never seem to say how to toast them. They assume they come that way, I suppose. Maybe that is because most people already know how to toast nuts. It sounds easy, after all. But it does not have anything to do with a toaster so put it away! First, why toast them at all? Toasting them brings the natural oils to the surface, which intensifies the nutty flavor and makes them crunchier as well.

The easiest way to toast nuts is to use the oven. Preheat it to 350 degrees F and line a baking sheet with parchment paper. Now, spread them evenly in a single layer and bake them for five to nine minutes. Just until they turn two shades darker, and the aroma starts making your mouth water. Then, remove the baking sheet, take the parchment paper off, and keep the nuts in an airtight container until ready to use them.

Another way to do it is in a skillet. Just pour them in a skillet over medium heat, no oil or liquid, and shake the skillet to get them into a single layer. Once they smell like they are toasting, toss them again and continue to do this three or four times until they are toasted on both sides. This should take about five minutes. It can also be done in the microwave on a paper towel for two to three minutes. I prefer the oven method myself. 

Tips for perfect pie crust:

• Always use cold butter and shortening, this is very important!
• The water should be ice cold, so make sure you chill some in the freezer.
• First, mix all the ingredients except the water. I like using a pastry cutter or food processor to combine everything, but you can also use your hands. Next, add the cold water and mix to combine again. Then, roll the dough into a smooth ball, but make sure you don’t knead it much or work it. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
• When ready to use, remove dough from the fridge and place it on a floured waxed paper sitting on a flat surface.
• Flatten the ball into a disk and using a rolling pin, roll it into a circle, starting from the center.
• 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.
• Using the waxed paper, lift the dough and transfer it to a pie dish.
• Gently pierce a few holes with a fork, before adding the cheesecake layer and apple pie filling.

Recipe variations and add-ins:

• Add nuts: Yes, it is pecan pie but that does not mean you cannot add other nuts. Try walnuts, cashews, or slivered almonds.
• Browned butter: Give this pie another depth to it by browning the butter. This is just another way to take it to the next level.
• Spicy pie: Some people like it hot. A pinch of red pepper flakes in the filling will give some kick to this yummy pie.
• Mini pies: use mini tins to make mini pies. They would be so adorable and still taste incredible. Shorten cooking time to 20 to 25 minutes.
• Chocolate lovers pie: Toss some chocolate chips into the filling for a chocolate bourbon pecan pie. Everyone will love it.

Serving suggestions:

Here are some of my favorite ways to serve this delicious bourbon pecan pie.

• This pie tastes incredible with a scoop of vanilla ice cream. But it tastes even better with a dollop of my homemade whipped cream.
• Instead of bourbon, try a slice of this pie with a glass of light and fruity Gamay wine.
• Try this decadent dessert with this spicy bourbon chicken. The sticky sweet dish is an Asian delight that is easy to make.
• After a dinner of perfect roasted turkey, sweet potato casserole, and stuffing, this bourbon pecan pie is going to be the star of the show with a drizzle of caramel sauce on top.
• The traditional holiday table is not the same without pecan, pumpkin pie, and apple pie. Go ahead and make them all with my easy recipes.

Frequently asked questions

What kind of bourbon is good for pecan pie?

I believe that the kind of bourbon to use in pecan pie is the kind you like to drink. If the flavor is not something that everyone who eats the pie likes, they will not like it. It helps to have a smooth flavor that is not too strong as well. Something sweet and warm like Maker’s Mark or a low-proof bourbon like 80-proof Jim Beam. It even has subtle hints of butterscotch and honey in it.

What can I use as a non-alcoholic substitute for bourbon?

One of the number one choices is bourbon extract. It tastes the most like bourbon and has absolutely no alcohol at all. Madagascar vanilla, which is a non-alcoholic vanilla from the Bourbon Islands, is another great choice. The sweet, buttery taste and rich creamy texture are somewhat overwhelming so do not use too much. Mixing peach nectar and apple cider together can also provide a taste like bourbon without the alcohol. It is a delicious way to enjoy any pie, actually.

How do I tell if my pie is done?

First, if it jiggles just a little bit in the center, it is done. But if the whole pie is moving like a wave, leave it in for another 10 minutes. Another way to tell is to stick a knife in the middle of the pie. If it comes out clean, it is done. If not, give it a few more minutes. The most precise way to know whether the pie is done is to use an instant-read thermometer. Place it in the middle of the pie and it should read 200 degrees F.

Can I make this pie in advance?

Yes, put the pie crust together and store it in the fridge for up to three days covered in plastic wrap. The filling can also be stored separately for up to three days in a sealed container. The pie crust can be frozen if needed but do not freeze the custard before baking it because the uncooked eggs will curdle when thawed out. Instead, bake and cool the pie completely, wrap it, and freeze it for up to three months.

How to store:

• Refrigerate: Refrigerate leftover pecan pie in an airtight container for up to five days.
• Freezing: After the pie is completely cooled, wrap it in plastic wrap and put it in a freezer bag. I like to cut mine into individual slices and store them that way so I can just take out what I need. They can last for up to three months in the freezer.
• Defrost: Thaw overnight in the fridge before serving for the best flavor and texture.

More delicious pecan desserts:

Recipe tips:

• Don’t have a food processor? Mix the dough in a large bowl with your fingers or a pastry cutter.
• Use ice-cold water. Keep it in the freezer until ready to use it.
• To save time, use a store-bought pie crust instead of making one.
• Be sure to use bourbon that everyone likes because you can taste it in every bite.
• There are several non-alcoholic substitutions for this recipe that will work.
• To make sure the pie is done, give it the jiggle test, stick it with a knife, or take its temperature.
• It can be made several days in advance but keep the pie crust and the filling separate in the fridge in sealed containers.