Decadent Southern Bourbon Pecan Pie with a Buttery Crust

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Cuisine

Southern American

Servings

Prep Time

15 minutes

Cook Time

55 minutes

Calories

510

Bourbon Pecan Pie is a Southern classic that embodies everything rich, warm, and indulgent about traditional American baking. This pie features a gooey, caramelised filling with the satisfying crunch of toasted pecans and a buttery, flaky crust that holds it all together. The secret weapon? A generous pour of bourbon, which adds depth, warmth, and an unmistakable boozy note that complements the sweetness perfectly. This is not your average pecan pie — it's grown-up, luxurious, and deeply comforting.

Ideal for holiday gatherings, Thanksgiving tables, or anytime you want to impress guests with a nostalgic yet sophisticated dessert, this pie is a celebration of classic flavours and old-fashioned baking. The corn syrup and brown sugar create a luscious, chewy centre, while the eggs and butter ensure richness in every bite. The bourbon brings it all together, adding complexity that makes this pie truly memorable. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream, and you've got yourself a dessert that’ll have everyone asking for seconds (and the recipe).

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup light corn syrup
1 cup packed brown sugar
1/2 cup unsalted butter, melted
3 large eggs
1/4 cup bourbon whiskey
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups pecan halves

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Directions

Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges.
In a large bowl, whisk together corn syrup, brown sugar, melted butter, eggs, bourbon, vanilla extract, and salt until smooth and well combined.
Fold in the pecan halves, ensuring they're evenly coated.
Pour the filling into the prepared pie crust, spreading the pecans evenly across the top.
Bake in the preheated oven for 50–60 minutes, or until the centre is set but still slightly jiggles when gently shaken.
If the edges of the crust start to brown too quickly, cover them with foil.
Remove the pie from the oven and let cool completely on a wire rack, at least 2 hours, before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 510

Amount/Serving % Daily Value

Fat: 30 grams; 38%
Saturated Fat: 8 grams; 40%
Cholesterol: 75 milligrams; 25%
Sodium: 200 milligrams; 9%
Carbs: 57 grams; 21%
Protein: 5 grams
Sugar: 40 grams
Fiber: 2 grams; 7%

Tips for Cooking Bourbon Pecan Pie

Use a quality bourbon for the best flavour — it makes a noticeable difference.
Toast the pecans lightly before mixing in to enhance their nuttiness.
If using a store-bought crust, blind bake it for 10 minutes to avoid sogginess.
Avoid overbaking; the centre should jiggle slightly when done.
Let the pie cool completely before slicing to help the filling set properly.
Cover crust edges with foil to prevent over-browning during baking.
For a deeper flavour, use dark brown sugar instead of light.
Don’t skip the salt — it balances the sweetness.
Add a dash of cinnamon or nutmeg for a subtle warm spice.
Serve slightly warm for gooey texture, or chill for a firmer slice.

Serve It With Suggestions

Fresh whipped cream or bourbon-spiked whipped cream
Vanilla or butter pecan ice cream
Strong brewed coffee or espresso
A glass of bourbon or spiced whiskey
Apple compote or poached pears on the side
Chilled sweet white wine like Moscato
Crème fraîche or mascarpone
Maple-glazed bacon for a sweet-savoury combo
A drizzle of salted caramel sauce
Toasted coconut flakes for texture contrast

FAQ's

Q: Can I make Bourbon Pecan Pie without alcohol?
A: Yes, you can omit the bourbon or replace it with vanilla extract for a non-alcoholic version.

Q: Can I make this pie ahead of time?
A: Absolutely! Bake it a day in advance and store covered at room temperature or chilled.

Q: How do I know when the pie is done?
A: The edges should be set and the center should jiggle just slightly — not sloshy.

Q: Can I freeze Bourbon Pecan Pie?
A: Yes, cool the pie completely, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge before serving.

Q: What kind of bourbon works best?
A: A smooth, mid-range bourbon like Maker’s Mark or Bulleit works well. Avoid anything too smoky.

Q: Should I toast the pecans?
A: Yes! Toasting brings out a deeper nutty flavor and makes the pie even better.

Q: Can I use a different kind of nut?
A: You can substitute walnuts or a mix of nuts, though pecans are traditional.

Q: Can I use dark corn syrup?
A: Yes, it will give a deeper molasses flavor, which pairs beautifully with bourbon.

Q: How should I store leftovers?
A: Cover and keep at room temperature for 2 days or refrigerate for up to 5 days.

Q: Can I make this gluten-free?
A: Yes, use a gluten-free pie crust and ensure all other ingredients are gluten-free.

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Decadent Southern Bourbon Pecan Pie with a Buttery Crust