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Homemade Pecan Pie with Bourbon

Homemade Pecan Pie

Homemade Pecan Pie is unbelievably good and rich. The homemade crust is buttery and the pecan filling has been flavored with bourbon.
Course Dessert
Cuisine American
Keyword Homemade Pecan Pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 539kcal
Author Catalina Castravet


Pie Crust Bottom or use store-bought:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsalted butter cold and diced
  • 1/4 cup shortening cold and diced
  • 1/4 teaspoon salt
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon ground cinnamon optional
  • 3-4 tablespoons cold water

Pecan Pie Filling:

  • 1 1/3 cups pecans roasted and chopped
  • 1 cup dark brown sugar light brown sugar also works
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 4 egg yolks room temperature
  • 1 cup dark corn syrup or maple syrup
  • 1/2 cup heavy whipping cream lukewarm
  • 4 tablespoons unsalted butter cold and diced
  • 1 teaspoon vanilla extract
  • 1/4 cup bourbon optional, it may be skipped if you don't want to use alcohol


  • 22 pecan halves


Pie Crust:

  • Add flour, salt, brown sugar and cinnamon to a food processor. Add butter and shortening and process until the mixture resembles coarse crumbs.
  • Add the water and pulsate to combine. The dough should come together and look shiny and well blended. If its still too dry, add one more tablespoon of water.
  • The dough can also be made in a large bowl, using a pastry blender or your fingers.
  • Shape the dough into a ball and wrap in plastic wrap. Refrigerate for 3 hours or overnight.
  • When ready to use, place waxed paper on a flat surface and lightly dust with flour.
  • Roll the dough ball out to fit a 9 inch pie dish or 10 1/2 inch pie dish.
  • Transfer crust to the pie plate and press evenly into the bottom and sides of the pie dish.

Pecan Pie Filling:

  • If not using canned pecan pie filling, follow the below instructions to make your own.
  • In a small bowl combine brown sugar, cornstarch and salt, whisk to combine.
  • Place a sauce pan over low medium heat, add the sugar mixture to it.
  • Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. Stir continuously and bring to a simmer.
  • Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
  • Remove from heat. Stir in cold diced butter until fully melted.
  • Stir in vanilla extract and bourbon if using.
  • Add chopped pecans to the bottom of the prepared pie crust. Distribute evenly and pour the pie filling mixture on top. Level the top with a spatula.
  • Top with the remaining pecan halves.


  • Preheat oven to 350 degrees Fahrenheit.
  • Adjust the top rack to be positioned in the middle of the oven.
  • Cover with foil and bake for 30 minutes. Uncover and continue baking for 20 minutes. Check on the pie, when its down it should be just slightly jiggly and the pecans should look golden brown. If the pie is still not settled, cover and bake for another 10 mins or as needed.
  • Remove from oven, discard foil cover and let it cool on a wire rack for several hours.
  • Once cooled, transfer to the fridge for the mixture to settle.
  • Serve with vanilla ice cream.



Calories: 539kcal | Carbohydrates: 82g | Protein: 5g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 128mg | Sodium: 405mg | Potassium: 201mg | Fiber: 2g | Sugar: 61g | Vitamin A: 560IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 2.4mg