Bourbon Pecan Pie
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Made with brown butter and a splash of bourbon, this bourbon pecan pie has a richer, more complex flavor than the typical pecan pie.
This is truly an outstanding bourbon pecan pie, and the recipe credit goes to longtime reader Jeff Winett of Sherman Oaks, California. Jeff is an avid cook and baker, so when he emailed me his “never-fails-to-thrill” pecan pie recipe, I knew I had to save it for the holidays. Made with dark brown sugar, golden syrup, brown butter and a shot of bourbon, the pie is richer with a more complex praline flavor—and also less cloyingly sweet—than your typical pecan pie. And the best part? It doesn’t take much more effort. The only extra step is browning the butter, which takes just five minutes but makes a world of difference in flavor. The payoff is totally worth it!
“I have made this pie several times and feel it is hands down the best pecan pie I have ever tried.”
What You’ll Need To Make Bourbon Pecan Pie
- Pie crust – I like to make a homemade crust for my pecan pies—it’s easy once you get the hang of it—but a store-bought crust will work well, too. It’s up to you!
- Unsalted butter – Browned, adds deep, nutty flavor and richness to the filling.
- Dark brown sugar – Brings sweetness and a deep, molasses-like flavor that complements the pecans and bourbon.
- Light corn syrup – Sweetens the filling and helps bind the ingredients, creating that classic gooey texture.
- Golden syrup – A thick, amber-colored sweetener with a slightly toasty, caramel-like edge. You can find it in the baking aisle of most large supermarkets near the corn syrup and molasses. The most well-known brand is Lyle’s, which is widely available in the UK (and sold at Whole Foods in the US) but King Golden Syrup is more common in the US.
- Eggs – Binds the filling together and provides structure as it bakes.
- Bourbon – Adds warmth and depth of flavor, enhancing the richness of the pie.
- Vanilla extract – Adds warmth and rounds out the flavors of the filling.
- Salt – Balances the sweetness and enhances the flavors of the filling and pecans.
- Pecans – The star of the pie, bringing crunch and nutty flavor to every bite. Reserve a few whole pecans for a decorative touch on top.
- Beaten egg, milk, or cream, for brushing the edges (optional) – Creates a beautifully golden, shiny crust.
- Unsweetened whipped cream or vanilla ice cream, for serving – The perfect creamy contrast to the rich, sweet pie.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Prepare the Crust
If using a store-bought refrigerated crust that is already rolled, simply unroll it, and fit it into a 9-inch by 1½-inch deep-dish pie pan. If using a homemade crust, roll it out into a 12 to 13-inch circle on a lightly floured surface.
Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan.
Gently press the dough into the pan, ensuring it is smoothly eased into place without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan’s lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time.
Preheat the Oven: Preheat the oven to 350°F (175°C) and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
Step 2: Make the Filling
In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. (The milk solids will darken and settle on the bottom of the saucepan. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don’t worry about it too much.)
To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs, bourbon, vanilla, and salt.
Sprinkle the pecans in the pie crust.
Pour the syrup mixture over top. If you’ve set aside a few whole pecan halves, arrange them on top in a decorative pattern, pressing them slightly into the filling before letting them rise back up to ensure they’re coated. Brush the edges of the pie crust with the beaten egg, milk, or cream, if using.
Place the pie on the preheated baking sheet in the oven. Bake until set and golden, 50 to 55 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours.
Serve at room temperature with whipped cream or vanilla ice cream.
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Bourbon Pecan Pie
Made with brown butter and a splash of bourbon, this bourbon pecan pie has a richer, more complex flavor than the typical pecan pie.
Ingredients
- 1 unbaked homemade pie crust, or store-bought 9-inch deep-dish pie crust, chilled
- 5 tablespoons unsalted butter
- ⅔ cup packed dark brown sugar
- ⅔ cup light corn syrup
- ½ cup golden syrup (such as Lyle’s or King)
- 3 large eggs, at room temperature
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2½ cups pecan halves (coarsely chopped, save 8 to 10 whole pecan halves to create a decorative pattern on the surface of the pie, if you like)
- Beaten egg, milk, or cream, for brushing the edges
- Unsweetened whipped cream or vanilla ice cream, (optional, for serving)
Instructions
Prepare the Crust
- If using a store-bought refrigerated crust that is already rolled, simply unroll it, and fit it into a 9-inch by 1½-inch deep-dish pie pan. Press the dough gently into the pan to ensure it fits snugly without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan's lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time. If using a frozen crust, keep it in the freezer until you are ready to fill it.
- For a homemade crust, roll it out into a 12 to 13-inch circle on a lightly floured surface. Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan. Gently press the dough into the pan, ensuring it is smoothly eased into place without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan's lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time.
- Preheat the Oven: Preheat the oven to 350°F and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
Make the Filling
- In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. (The milk solids will darken and settle on the bottom of the saucepan. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don't worry about it too much.)
- To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs, bourbon, vanilla, and salt.
- Sprinkle the pecans in the pie crust and then pour the syrup mixture over top. If you've set aside a few whole pecan halves, arrange them on top in a decorative pattern, pressing them slightly into the filling before letting them rise back up to ensure they're coated. Brush the edges of the pie crust with the beaten egg, milk, or cream.
- Place the pie on the preheated baking sheet in the oven. Bake until set and golden, 50 to 55 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack, about 4 hours. Serve at room temperature, plain or with vanilla ice cream or whipped cream.
- Make Ahead: The pie can be made one day ahead of time and stored, loosely covered, at room temperature.
- Freezer-Friendly Instructions: To freeze the pie, after it has cooled, wrap it tightly with aluminum foil or plastic freezer wrap for up to 2 months. Thaw in the refrigerator overnight before you plan to serve it.
Nutrition Information
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- Per serving (8 servings)
- Calories: 731
- Fat: 45 g
- Saturated fat: 14 g
- Carbohydrates: 79 g
- Sugar: 41 g
- Fiber: 4 g
- Protein: 8 g
- Sodium: 363 mg
- Cholesterol: 112 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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what if i want to use those 1:1 gluten free flour blends? will it work?
That should work, Jean — or feel free to use a store-bought gluten-free crust (follow the instructions on the package for blind baking).
Hi Jenn, if I were to add chocolate to the pie, how much would I add, what type, i.e. chips, chopped, semi-sweet, bittersweet etc., and when would I add it to the recipe. Of course the pie is fabulous the way it is but it’s the holidays and everything’s better with chocolate 🙂 Thanks so much!! LOVE your recipes!
Hi Jackie, Sounds delish! I’d break up about 3 ounces of bittersweet chocolate and add with the pecans. Please lmk how it turns out!
Hello Jen,
This was hands down the BEST pie I’ve ever tasted! I also wanted to let you know my entire Thanksgiving menu came from Once Upon a Chef, from appetizers to dessert! Thanks so much!
I can’t believe this is the first time I have ever come across a pastry crust recipe that contains baking powder. I can’t wait to try it out – I hate that thing where the pastry shrinks short of the rim of the dish, even though you lovingly dock it and then rest it in 5-star accommodation in the fridge. I live in Turkey, where we can’t get golden syrup (and bringing it in the suitcase is fraught with the idea of potentially very sticky clothes). Did you know it is really easy to make, just with sugar, water and a couple of slices of lemon – it’s completely straightforward and probably cheaper than buying imported syrup. That nice Mr Google has some simple instructions.
And forgot to say – recipe looks absolutely gorgeous. I shall be on to the syrup-making immediately. I’ve even got some Bourbon in the cupboard.
So good to know about the substitution for the golden syrup — thanks Jayne!
If I just have light brown sugar on hand is it okay to add molasses to it to approximate the dark brown sugar called for in the recipe? Just wanted to make sure it wouldn’t affect the consistency. (Also, you can ignore the question I submitted via email since I didn’t initially see this comment section for the recipe. That question was the same as what I posted here). Thank you! Also, thank you for sharing your talents on this blog! I have made countless of your recipes, and they are all fabulous. I am so glad I found your website. So many other blogs I’ve found may draw you in with beautiful photos, but then their recipes don’t live up to the hype and don’t seem well-tested. I appreciate that you only share amazing content and that your recipes are so well-written. Thank you!
Hi Julie, It’s fine to just use light brown sugar (w/o molasses) – it won’t make much difference. And so happy you’re having success with the recipes! 😊
For the homemade Golden Syrup you said equal parts brown sugar and corn syrup. 1/2 cup of each or 1/4 cup each to equal 1/2 cup
Love everything you post. Your pie crust is excellent…love love love it! Thanks so much, Michele Glemser
Hi Michele, glad you like the blog! For substituting the golden syrup, you’ll need 1/4 cup of brown sugar and 1/4 cup of light corn syrup. Hope that clarifies!
I just wanted to make sure I understood the substitution for the Golden Syrup, as I am not able to see all the questions. The substitution is 1/4 cup each of brown sugar, and light corn syrup; which is in addition to what is already in the recipe separately, correct? I am not able to get the Golden Syrup here in Galveston, Texas. And, time is short so I will just substitute this time. Thank you so much for your time! Can’t wait to try this!
Hi Doreen, Yes, that’s correct. You’ll add an additional 1/4 cup each brown sugar and light corn syrup. Please come back and lmk how it turns out — and Happy Thanksgiving!
Hi Jenn, I made your apple pie recipe and used my heritage white pearmain apples (from the 1200’s in England!) I had never made a pie with them before, and they might not have been best choice because they were still a bit crisp, and the pie was dry. The crust, however, was excellent. I usually use butter, shortening, and lard, so I used lard and butter for your recipe. The baking powder was an interesting addition, and my crust did not slip at all. It was very crispy, and I wondered if the baking powder made it crisper. I used the whole 1/2 teaspoon called for even though at our high altitude I usually cut it in half. Your recipes are fantastic. Thank you for a great blog!
The baking powder really shouldn’t shouldn’t make the crust crispy, but it sounds like you used more than the recipe calls for – you mentioned that you used 1/2 tsp; the recipe just calls for 1/8 tsp. There’s a chance that could’ve made the crust crispier. (And glad you like the blog :)!
Do you prepare a store bought crust the same way? Freezing it and blind baking?
Hi Debbie, Yes but you’ll want to follow the package instructions for blind baking – the time/temp may be different.
Does the Bourbon alcohol content cook out and just has the flavor? If not can it be omitted? Cannot have alcohol.
TY 🙂
BTW – I am a passionate cook and baker and your website is one of my absolute favorites. It is one of my go to as is America’s Test Kitchen and Cook’s Illustrated…
Hi Deb, It does evaporate and is only there for flavor but feel free to leave it out – the pie will still be delicious. And so glad you’re enjoying all the recipes. 😊
Hi Jenn, I love all your recipes and know this will be delicious, but I can’t serve anything with alcohol. Is there anything nonalcoholic that I can substitute for the bourbon? Thanks.
Thank you, Linda! It’s perfectly fine to just leave it out. Hope you enjoy it!
Love the idea of the shot of bourbon… How handy that we have a bottle of Woodford in the cupboard already. Thanks Jenn, can’t wait to try it!