Such a decadent treat is this Bourbon Pecan Pie, y’all. A rich and gooey pecan pie filling that’s loaded with flavor and crunchy pecans. It’s the classic staple many of us know and love to serve around the holidays and beyond because it’s sooo dang good!
- 1 (9-inch) deep pie crust, homemade or store-bought
- 2 1/4 cups pecan halves (coarsely chop half & leave the rest whole)
- 3 large eggs, at room temperature
- 3/4 cup packed dark brown sugar
- 2/3 cup light corn syrup
- 1/3 cup dark corn syrup
- 3 tablespoons bourbon
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted & slightly cooled
- Position a rack at the bottom of the oven and preheat the oven to 350°F.
- Spread the pecans on the bottom of the pie crust. Then place the pie plate onto a parchment paper or foil-lined baking sheet. Set aside.
- In a large bowl, whisk together the eggs, brown sugar, light and dark corn syrup, bourbon, maple syrup, vanilla extract, salt, and melted butter. Whisk the syrup mixture well to thoroughly combine.
- Pour the syrup mixture into the pie dish on top of the pecans, the pecans will float to the top as the syrup settles in nicely.
- Place the pie (with baking sheet underneath) into the oven. Bake the pie until just set and slightly bubbling near the edges, about 50-60 minutes. The pie should give the slightest wobble when nudged, no worries as the pie will continue setting as it cools. Transfer the pie to a wire rack to cool completely, at least 4 hours- or more preferably overnight. You can also cover the cooled pie with foil and transfer into the refrigerator if you don’t plan to serve right away.
- When ready, serve this pie at room temperature. For best results, use a serrated knife to gently work through cutting the pecan pie into slices. Serve bourbon pecan pie with a topping of whipped cream or alongside a scoop of vanilla ice cream, if desired. Enjoy!
- Baking time can vary depending on if you’re using a store-bought aluminum pie plate or your crust is in a ceramic/glass pie plate. For aluminum pie plates, the pie will likely be done quicker. If using a ceramic/glass pie plate, I find them to take a bit longer. As such, I recommend you start checking in on your pie at the 50 minute mark.
- Please read the blog post in its entirety for more tips + tricks.
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