Bourbon-Pecan Pie

This easy pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon. Cheryl Day designed the recipe to work with a range of less-refined sweeteners, from honey to cane syrup. The supereasy press-in crust means you don’t even need a rolling pin.

  • Active:
  • Total Time:
  • Servings: Makes one 9-inch pie
  • Time(Other): Plus 4 hours cooling

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Ingredients

piecrust
  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 3/4 teaspoon fine sea salt
  • 1 stick plus 7 tablespoons unsalted butter, melted and cooled
filling
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 4 large eggs
  • 1 1/2 cups cane, sorghum or dark corn syrup, or honey
  • 2 tablespoons bourbon
  • 1 1/2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons pure vanilla extract
  • 1 3/4 cups unsalted pecan halves (1/2 pounds)

How to make this recipe

  1. Make the Piecrust

    In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.

  2. Make the Filling

    Meanwhile, preheat the oven to 350°. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.

  3. Make the Filling

    Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.

Suggested Pairing

Orange-and-nutmeg-scented Italian dessert wine.

Contributed By Photo © Con Poulos Published November 2014





497302 recipes/bourbon-pecan-pie 2014-10-16T23:29:39+00:00 Cheryl Day fall|winter|baking|christmas|holiday-open-house|thanksgiving|american|southern-soul-food|desserts|pies-and-tarts|8|make-ahead|staff-favorite november-2014 recipes,bourbon-pecan-pie 497302
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Aggregate Rating value: 3

Review Count: 2312

Worst Rating: 0

Best Rating: 5

Author Name: Tony Ferranto

Review Body: My wife's ben adding Wild Turkey bourbon to the old NYT Craig Claiborne recipe for over 25 yeas. It's a big hit at holiday dinners.

Date Published: 2016-11-07

Author Name: rogere1

Review Body: I would add two more cups of Bourbon.  One while preparing the recipe and one while pie is baking.

Date Published: 2016-11-18

Author Name: Mary Puckett-Hill

Review Body: If i could give this recipe a minus rating,I would! I prepared exactly as recipe instructions. The end product was grainy (sugar) and was runny,never set. That should be expected as 4 eggs and 1 1/2 t flour cannot off set 1 1/2 cups of syrup. Also,the crust uses almost half butter to flour ratio (less 1 T) AND  it was too "short" to remove a piece intact. Expensive,time consuming and a waste of both!

Review Rating: 1

Date Published: 2016-11-18

Author Name: andyowingsmusic

Review Body: Drew, I saw cut down on some of the granulated sugar, and add more Bourbon. :-)

Date Published: 2016-11-07

Author Name: jar22549

Review Body: Can this be made ahead and frozen???

Date Published: 2016-11-07

Author Name: Charlene Flack

Review Body: I can't have sea salt due to a heart medication I am on. How would I substitute reg. salt with that?

Date Published: 2016-11-18

Author Name: Susan Diamond Mattson

Review Body: I have made this recipe the past two Christmases and for at least one dinner party. It is always a hit and I have never had a problem with it setting.  Not sure what the issue is for others but it works fine for me.  It does have a lot of sugar but it a special occasion dessert. 

Review Rating: 5

Date Published: 2016-12-23

Author Name: tark228

Review Body: The filling was so tooth numbing sweet it made this pie inedible. I scraped off the pecans and threw the rest away. 

Review Rating: 1

Date Published: 2016-12-01

Author Name: Eva Watson

Review Body: My family love pecan pie. Thank you all for sharing these recipe and coming into our homes..

Review Rating: 5

Date Published: 2016-11-16

Author Name: Neeraj Pardhy

Review Body: Pending Approval Please do not try this recipe. It has wrong proportions. The pie never set. It was pecans floating in a liquid at the end of the hour long bake in the oven.

Review Rating: 1

Date Published: 2016-11-19

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