Description
Bourbon Pecan Pie Recipe: Rich, gooey pie infused with bourbon, pecans, and a buttery crust. Perfect for holiday gatherings and cozy nights in!
Ingredients
Scale
- 1¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (113g) unsalted butter, very cold and cubed
- ¼ cup (60ml) ice water, plus more as needed
- 2½ cups (250g) pecan halves, divided
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- ¾ cup (240g) dark corn syrup
- ¼ cup (60ml) quality bourbon (such as Maker’s Mark or Buffalo Trace)
- 4 tablespoons (57g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Instructions
- Step 1: Prepare the Pie Crust Start by combining the flour, salt, and sugar in a large bowl. Add the cold cubed butter and use a pastry cutter or two forks to cut it into the flour mixture until you have pea-sized crumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together when pinched. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Step 2: Roll Out the Dough When ready to bake, preheat your oven to 350°F (175°C). On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and sides. Trim excess dough, leaving a 1-inch overhang, then fold under and crimp decoratively. Refrigerate the crust while preparing the filling.
- Step 3: Toast the Pecans Spread 2 cups of the pecan halves on a baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Set aside to cool. Reserve the remaining ½ cup of pecans for decorating the top of your bourbon pecan pie.
- Step 4: Prepare the Filling In a large bowl, whisk the eggs until lightly beaten. Add the sugar, corn syrup, bourbon, melted butter, vanilla extract, salt, and cinnamon (if using), whisking until completely combined and smooth. Don’t overmix—you don’t want to incorporate too much air into the filling.
- Step 5: Assemble and Bake Roughly chop 1½ cups of the toasted pecans and scatter them across the bottom of the chilled pie crust. Pour the filling mixture over the chopped pecans. Arrange the remaining toasted pecans and the reserved untoasted pecans on top in a decorative pattern. Bake the bourbon pecan pie for 50-55 minutes. The pie is done when the edges are set but the center still has a slight jiggle. If the crust edges brown too quickly, cover them with a pie shield or aluminum foil after 20 minutes.
- Step 6: Cool Completely Allow your bourbon pecan pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial for the filling to set properly. For the cleanest slices, refrigerate the cooled pie for 1-2 hours before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 523 calories per serving
- Sugar: 40g
- Sodium: 309mg
- Fat: 33g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 92mg