Bourbon Pecan Pie Recipe
Bourbon pecan pie is one of the most popular twists on a classic pecan pie. This easy, boozy, and festive variation only takes a few extra seconds to prepare. Simply stir 2 to 3 tablespoons of your favorite bourbon into the filling, and the result is a pie with a richer caramel-like flavor and added depth. The bourbon enhances the natural sweetness of the pecans and balances the sugary filling with a hint of warmth and complexity. Perfect for fall holidays and winter gatherings, bourbon pecan pie is a crowd-pleasing dessert that feels both traditional and special.
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What is Bourbon Pecan Pie?
A classic pecan pie is a beloved American dessert made with toasted pecans baked in a sweet, corn syrup–based filling that sets into a rich, glossy layer inside a buttery pie crust. Bourbon pecan pie is a simple variation on the traditional Southern recipe. A few tablespoons of bourbon are added to the filling, giving the pie a deeper flavor with subtle caramel and vanilla notes that complement the sweetness of the pecans.
The Origins of Bourbon Pecan Pie
Although the classic pecan pie rose to national popularity in the 1930s, it took nearly four decades before bakers began adding bourbon to the filling often enough for recipes for bourbon pecan pie began to appear in print.
The earliest published version I’ve found is from Hudson’s Cookbook: A Collection of Seafood and Low Country Recipes from 1982, which included a chocolate bourbon pecan pie. From there, the idea spread slowly. By the mid-1980s, bourbon pecan pie recipes were appearing more regularly, although primarily in Southern cookbooks where pecan pie was already a cultural staple.
In The Four Star Kitchen: Classic Recipes from New York’s Great Restaurants published in 1986, bourbon pecan pie appears on the pages for “Cajun Restaurant,” described alongside beignets and chicory coffee. This classification likely came from the popular belief that pecan pie itself originated with French settlers in Louisiana:
“Dunk a few [beignets] in a cup of rich French roast chicory coffee, or indulge in bourbon pecan pie or bread pudding with zabaglione.”
Regardless of when it first appeared and began to catch on, bourbon pecan pie has since secured its place as one of the most popular and widely recognized variations of pecan pie across the country.
What is Bourbon?
Bourbon is a type of American whiskey known for its smooth, rich flavor and deep caramel notes. To be legally classified as bourbon, the mash (the mixture of grains used for fermentation) must contain at least 51% corn. It must also be aged in new, charred oak barrels for a minimum of two years, giving bourbon its signature amber color and toasty sweetness.
Most bourbon is produced in Kentucky, where the limestone-filtered water and long distilling tradition give the spirit its reputation for quality. However, bourbon can be made anywhere in the United States as long as it meets these specific production standards.
The History of Bourbon in America
Bourbon has been crafted in the United States since the late 1700s and remains one of America’s most iconic spirits. In 1789, Elijah Craig, a Baptist minister from Kentucky, opened a distillery in Georgetown, Kentucky. While he may not have been the sole inventor of bourbon, he was among its earliest and most influential producers.
Bourbon’s creation was driven more by necessity than invention. When European settlers arrived in America, they brought with them a tradition of whiskey-making that relied on barley. However, barley grew poorly in the new climate, while corn, a native crop, was abundant and hardy. Distillers began substituting corn for barley, creating a sweeter, fuller-bodied whiskey that would evolve into what we now know as bourbon.
By the early 1790s, many distillers had migrated to Kentucky after George Washington’s 1791 whiskey tax sparked widespread resistance, culminating in the Whiskey Rebellion of 1794. The state’s fertile farmland, pure limestone-filtered water, and relative isolation made it the ideal center for whiskey production. From that point forward, Kentucky became the home of bourbon whiskey.
Classic Cocktails with Bourbon
Bourbon isn’t just for baking, it’s one of the most versatile spirits in American mixology. From elegant classics to easy summer sippers, bourbon’s warm, caramel-like flavor has made it a staple in bars and kitchens alike. Here are three of the most iconic bourbon cocktails:
- Old-Fashioned: A timeless blend of bourbon, sugar, and bitters, the Old Fashioned highlights bourbon’s smooth, slightly sweet flavor.
- Manhattan: Made with bourbon (or rye), sweet vermouth, and bitters, the Manhattan is a richer, more complex cocktail that’s perfect for cooler months.
- Mint Julep: The signature drink of the Kentucky Derby, this refreshing mix of bourbon, sugar, and mint celebrates the state where bourbon originated.
While there are countless other bourbon-based drinks, these classics capture the spirit’s full range of flavor. And while I love a good cocktail, I’ll stick to adding bourbon to desserts rather than drinks here. This is, after all, a baking blog, not a cocktail guide.
Step-by-Step Bourbon Pecan Pie Recipe
Crust:
Like most nut pies, you’ll want a dark-baked pie crust for this pie.
Bourbon Pecan Pie Filling:
Ingredients
- 8oz Pecan Halves, toasted (227g)
- 6T Light Corn Syrup (130g)
- 6T Dark Corn Syrup (130g)
- 1c Granulated sugar (200g)
- 2t Vanilla Extract (10mL)
- 2T Bourbon (30mL)
- 3 Eggs
- ¼t Salt
- 5T Unsalted Butter, melted (65g)
- 2T Heavy Whipping Cream
1.
Preheat the oven to 325°F (160°C).
2.
In the bowl of a stand mixer, combine both corn syrups, sugar, vanilla extract, bourbon, salt, and melted butter.
3.
With the mixer on medium speed, add the eggs one at a time, mixing until the filling is smooth and fully blended.
4.
Fill your pie shell with the toasted pecan halves. For a more decorative look, arrange them in a pattern.
5.
(Optional) Brush the edges of the crust with heavy cream for a golden brown finish.
6.
Slowly pour the filling over the pecans, filling the pie shell as much as you can before it spills over.
7.
Use a fork or your fingers to ensure all pecans are coated in the filling with no dry spots. For a polished look, flip the pecans so the rounded sides face up.
8.
Place the pie on a parchment lined baking sheet and bake for 45 – 55 minutes, until the filling is set, the center no longer jiggles, and any cracks in the surface look dry.
9.
Cool and serve!
General Guidelines for Adding Alcohol to Pies
Adding alcohol to pie fillings and desserts alike is a popular way to enhance flavor and give them a sophisticated twist. Whether you’re using bourbon, rum, brandy, or liqueurs, a small amount can deepen the flavor and add aromatic complexity without making the pie taste boozy. The key is balance, just enough to complement the filling but not dominate it.
As a general rule, 2 to 3 tablespoons of liquor is usually perfect for a standard 9-inch pie. For a stronger, more pronounced flavor, use up to 4 tablespoons, and for a subtle hint, 1 to 1½ tablespoons is plenty. Most pie fillings, especially fruit pie fillings, are forgiving enough that you won’t need to adjust the other ingredient ratios. Experimenting with different spirits, like bourbon in pecan pie, rum in banana cream, or brandy in apple pie, can help you discover new favorite flavor combinations.
Popular Pecan Pie Variations
Like many classic holiday pies, pecan pie has inspired a wide range of creative variations over the years. Here are some of the most popular twists on the traditional recipe:
- Southern Pecan Pie: This is the classic, go-to Thanksgiving pecan pie recipe.
- Chocolate Pecan Pie: Chocolate and pecans are a natural match, and adding melted chocolate or cocoa powder creates a rich, decadent version of the classic that’s delicious year-round.
- Pumpkin Pecan Pie: Why choose between two holiday staples when you can combine them? Pumpkin pecan pie layers a classically spiced pumpkin custard with a sweet pecan topping.
- Maple or Maple Bourbon Pecan Pie: Maple syrup is a cozy holiday flavor and also works as a substitute for corn syrup. Adding bourbon with the maple makes this variation even more festive.
- Brown Butter Pecan Pie: Browning the butter before mixing it into the filling adds a nutty, caramelized flavor that enhances the pecans.
- Caramel Pecan Pie: Sweet caramel complements the rich nuttiness of pecans, creating a gooey, indulgent twist.
How to Serve Bourbon Pecan Pie
- Stand Alone: Bourbon pecan pie is a rich pie with complex flavor that can easily hold it’s own without additional toppings.
- Whipped Cream: A slice of pecan pie topped with freshly whipped cream is a simple, classic pairing that never goes out of style.
- A La Mode: For an extra decadent dessert, serve a warm slice with a scoop of vanilla ice cream and finish with a drizzle of hot fudge or salted caramel sauce.
Storing Bourbon Pecan Pie
Bourbon pecan pie can be stored in the refrigerator or freezer after baking. In the refrigerator, it will stay fresh for three to four days when covered tightly. For longer storage, wrap the cooled pie securely to prevent freezer burn and freeze for up to one month. When ready to serve, thaw overnight in the refrigerator. To bring back the crispness of the crust and warm the filling, reheat the pie in a 325°F (160°C) oven for about 20 minutes before slicing.
We’d love to see your bourbon pecan pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the fall baking fun.
Bourbon Pecan Pie
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream (optional)
Pecan Pie Filling
- 8 oz Pecan Halves, toasted (227g)
- 6 tbsp Light Corn Syrup (130g)
- 6 tbsp Dark Corn Syrup (130g)
- 2 tbsp Bourbon
- 1 cup Granulated Sugar (200g)
- 5 tbsp Unsalted Butter, melted (65g)
- 2 tsp Vanilla Extract (10mL)
- ¼ tsp Salt
- 3 Eggs
Instructions
- Before beginning to make this pie, prepare a dark, blind-baked pie crust. Almost any other crust of your choosing can be used as well. Instructions for an all-butter crust can be found here.
- Preheat oven to 325°F (160°C).
- In a stand mixer, combine light corn syrup, dark corn syrup, bourbon, sugar, vanilla, salt, and melted butter.
- With the mixer on medium speed, add eggs one at a time until fully blended.
- Fill your pie shell with toasted pecan halves. Arrange decoratively if desired.
- Brush the edges of the crust with cream for a golden finish if desired. (optional)
- Slowly pour the filling over pecans, filling just to the top of the crust.
- Use a fork or fingers to make sure all pecans are coated. Flip rounded-side up for a polished look.
- Place the pie on a parchment-lined baking sheet. Bake 45–55 minutes, until set, center no longer jiggles, and surface looks dry.
- Let cool and serve. Serve plain, with whipped cream, or à la mode.
