Recipes Desserts Pies Pecan Pie Bourbon-Pecan Pie 3.0 (2,317) 13 Reviews 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. Slideshow: More Thanksgiving Pecan Pie Recipes By Cheryl Day Cheryl Day Instagram Cheryl Day is a baker and bestselling cookbook author who owns Back in the Day Bakery. Cheryl also co-founded Southern Restaurants for Racial Justice. She's a James Beard Award semifinalist for Outstanding Baker in 2015. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Print Rate It Share Share Tweet Pin Email A supereasy press-in crust means you don't even need a rolling pin for this amazing pecan pie. Photo: © Con Poulos Active Time: 25 mins Total Time: 1 hr 25 mins Yield: 1 9-inch pie 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) Directions 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. 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. 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. Rate it Print