Bourbon Pecan Pie

"This pie has a wonderful taste. The bourbon doesn't over power the pie."
photo by Keith M. photo by Keith M.
photo by Keith M.
Ready In:
1hr 5mins




  • Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Position a rack in the bottom third of the oven and preheat to 400 degree.
  • Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
  • Bake until the pastry seems set, about 15 minutes.
  • Remove the foil and set the pie shell aside on a baking sheet.
  • Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
  • Arrange the pecans in pan and pour in the filing.
  • Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
  • Transfer the pie to a wire cooling rack.
  • Let stand until warm, or cool completely.
  • Store, covered, at room temperature for up to 2 days.
  • Serve at room temperature.
  • The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
  • Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
  • Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

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  1. This is the best pecan pie recipe I have ever made -- including my mom's, which is saying a lot! My only tweak was to use a pie crust shield to cover the crust edge after baking the filled pie for 10 minutes. The crust came out just the right shade of brown. Thank you for posting!
  2. Thanks for the recipe. I served it up for Thanksgiving and everyone liked it.
  3. Thanks, Audry! I was looking for the one with a "hint" of bourbon and your recipe caught my eye by your description of it. And the reviews further convinced me that this is the one! My family loves this pie!
  4. I am normally the only one that eats pecan pie in my house. I made this on turkey day, and to my dissappointment, everyone else loved it!!! I only got one piece. I did however get loads of praise. This is an amazing recipe.
  5. This is the best pecan pie I have ever made. My family loved it at Thanksgiving and I plan for it to become a tradition as I am the one asked to make pecan pie for the family feast.


I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year. <br> <br>My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list. <br> <br>Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes <br> <br>I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks. <br> <br>Happy Cooking!
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