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    Bourbon Pecan Pie

    November 9, 2023

    Bourbon pecan pie is the unsung hero of the holiday table. We’re nominating it for MVP (most valuable pie), with its flaky crust and toothsome crunch. Scoop of vanilla ice cream strongly recommended.

    • Fall
    • Thanksgiving
    • Dessert
    a slice of homemade bourbon pecan pie made with brown sugar, corn syrup, cinnamon, butter and vanilla
    Photography by Gayle McLeod

    More great pie recipes

    Our Best Bourbon Pecan Pie Recipe

    Starting with a flaky, buttery pie crust and filled with a tender pecan-studded filling, our easy bourbon pecan pie will quickly become a holiday staple. Serve this alongside our pumpkin pie and our apple pie, and you have the Thanksgiving pie trifecta. Speaking of Thanksgiving, you’ll want to check out all of our holiday hits, including Thanksgiving Sides, Turkey, Mashed Potatoes (or Scalloped Potatoes!), and Sweet Potato Casserole.

    pie crust, pecans, eggs, brown sugar, sugar, vanilla, butter, bourbon, corn syrup and cinnamon in prep bowls

    Ingredients You’ll Need For Homemade Pecan Pie

    • Pecan halves

    • Eggs

    • Dark corn syrup – Dark corn syrup adds a depth of flavor and color to pecan pie. Light corn syrup can be used instead, but there will be slight differences.

    • Granulated sugar

    • Light brown sugar

    • Vanilla extract

    • Salted butter, melted

    • Ground cinnamon

    • Bourbon

    • Flour, for dusting

    • Pie crust, store-bought or homemade

    a raw butter pie crust pressed into a pie plate with the edges crimped
    eggs, corn syrup, sugar, brown sugar, vanilla, butter, cinnamon, and bourbon in a glass bowl
    eggs, corn syrup, sugar, brown sugar, vanilla, butter, cinnamon, and bourbon being whisked together in a bowl
    pie filling being poured on top of pecans layering the bottom of a pie crust

    How to Make This Easy Bourbon Pecan Pie

    1. Preheat oven.

    2. Chop two cups of pecans.

    3. In a large bowl, whisk together the eggs, corn syrup, sugar, brown sugar, vanilla, butter, cinnamon, and bourbon until smooth.

    4. Roll out the pie dough.

    5. Add the chopped pecans to the pie crust in an even layer, then pour the filling over top. Arrange the remaining 1 cup of whole pecans halves in a single layer on top, creating a circular pattern.

    6. Bake the pie until set, but slightly jiggly in the center.

    7. Let cool for 2-6 hours until completely set or covered in the refrigerator overnight before serving.

    a homemade bourbon pecan pie ready to be baked in the oven
    a homemade bourbon pecan pie made with brown sugar, corn syrup, cinnamon, vanilla butter and eggs

    How to Freeze Pecan Pie + Tips

    • Pecan pie can be made in advance and frozen. Let it cool after baking and pop it in a freezer bag.

    • This recipe calls for a small amount of bourbon, and if you don’t have a bottle around the house you can pick up a small budget-friendly bottle (often called a nip or mini) of Old Grandad or Wild Turkey.

    • Store pecans (and other nuts) in your fridge if you have the space. It lengthens their life span.

    • Add our Bourbon pecan pie to your baking list along with our Caramel Apple Skillet Crisp.

    a homemade bourbon pecan pie being sliced onto dessert plates

    More Pies To Bake And Love From The Modern Proper

    a homemade bourbon pecan pie being sliced on to dessert plates
    a slices of bourbon pecan pie made with brown sugar, corn syrup, cinnamon, butter and vanilla on dessert plates

    A Little Slice Of Pie Life

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

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    Bourbon Pecan Pie Recipe

    Published November 9, 2023

    • Serves:  8
    • Yields:  1 Pie
    • Prep Time:  15 min
    • Cook Time:  50 min
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    Ingredients

    • 3 cups pecan halves
    • 3 large eggs
    • 1 cup dark corn syrup
    • ½ cup granulated sugar
    • ½ cup packed light brown sugar
    • 1½ teaspoons vanilla extract
    • ⅓ cup salted butter, melted
    • ½ teaspoon ground cinnamon
    • 1½ tablespoons bourbon
    • Flour, for dusting
    • 1 (9-inch) pie crust, store-bought or homemade

    Method

    1. Preheat the oven to 350°F with the rack set in the center position.

    2. Roughly chop 2 cups of the pecans.

    3. In a large bowl, whisk together the eggs, corn syrup, sugar, brown sugar, vanilla, butter, cinnamon, and bourbon until smooth.

    4. On a lightly floured surface, roll out the pie dough into a 14-inch round. Carefully transfer to a 9-inch pie plate, gently pressing the crust into the dish, leaving a 1-inch overhang. Fold the overhang down so the crust is level with the edge of the pie plate. Pinch the folded crust with two fingers, creating a wave pattern. Add the chopped pecans to the pie crust in an even layer, then pour the filling over top. Arrange the remaining 1 cup pecans halves in a single layer on top, creating a circular pattern.

    5. Loosely cover the pie with foil and bake for 30 minutes. Remove the pie from the oven. Remove the foil and continue baking, uncovered, until the filling is set around the edges but slightly jiggly in the center, about 20 minutes more.

    6. Let cool for 2-6 hours until completely set or covered in the refrigerator overnight before serving.


    Note: After you uncover the pie, if the pecans on top start to brown too quickly, re-cover the pie with foil and continue baking!

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 682
    • Protein 7 g
    • Carbohydrates 75 g
    • Total Fat 43 g
    • Dietary Fiber 4 g
    • Cholesterol 90 mg
    • Sodium 314 mg
    • Total Sugars 46 g

    Bourbon Pecan Pie

    Questions & Reviews

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    • Diane

      Made this pie last year and it was an instant hit. So much so I am back on your site for the recipe again, as it has been requested from both my family and friends. Great job ladies!

      This is so wonderful to hear. Thanks Diane!

    • B.

      Best Pecan Pie!

      Thanks B!