Bourbon Pecan Pie

Name: Bourbon Pecan Pie
Total time: 1 h
Yield: 8 servings
Ingredients: 3 eggs, lightly beaten; 1 cup granulated sugar; 1/2 cup light corn syrup; 1/2 cup dark corn syrup; 1/3 cup unsalted butter, melted; 2 tablespoons bourbon; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 unbaked 9-inch pie shell (see recipe); 1 1/4 cups coarsely chopped pecans

By Julia Reed

Updated Dec. 16, 2024

Bourbon Pecan Pie — Craig Lee for The New York Times

Total Time: 1 hour
Rating: 5(4,081)
Comments: Read comments

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you’re left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this — using only one or the other will change the pie’s flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

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Ingredients

Yield:8 servings

3eggs, lightly beaten
1cup granulated sugar
½cup light corn syrup
½cup dark corn syrup
⅓cup unsalted butter, melted
2tablespoons bourbon
1teaspoon vanilla extract
¼teaspoon salt
1unbaked 9-inch pie shell (see recipe)
1¼cups coarsely chopped pecans

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
Step 2
Prick the sides and bottom of the pie shell with a fork at ½-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
Step 3
Place on a rack to cool slightly.

Ratings

5 out of 5

4,081 user ratings

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Comments

Mark7 years ago

I love this recipe and completely agree on less sugar and using brown sugar. I like to soak pecans in Bourbon while I am preparing the pie and layer them on top after I sprinkled them lightly with a sanding sugar. Don't forget to finish off the Bourbon to eliminate waste.

s leinweber7 years ago

I make a pecan pie every year, from my grandmother's recipe. It has been requested by many, and the only 2 differences between it and this recipe is the lack of bourbon and 1/2 cup of the sugar. 1/2 cup of sugar is MORE than enough, please don't use 1 cup!!! (And she always put in 2-3 T of flour, but that is not essential.

Winifred7 years ago

I incorporated the half sugar comment using light brown sugar and the double nuts comment. Absolutely the best pecan pie I have ever eaten!

Joe1 month ago

In an afternoon of multitask cooking, I realized that the melted butter was still on the counter while the pie was halfway baked. Although it lacked the creamy richness, it was well received anyway, including a friend who also cooks a lot and intends to make it this way deliberately

Melissa2 months ago

ADDICTIVE!!! So good- I felt like a professional baker bringing this to a family dinner. You must like the taste of bourbon to love it. Some don't. I almost wished I had save it all to eat myself- one slice at a time for dessert every night. Alas, all good things must come to an end.

Jennifer2 months ago

I am wondering why it gets five stars though when the written recipe is not correct. If each baker has to know to reduce the amount of sugar by half!

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