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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It takes 8 hrs to make this pie. I don’t care if it’s the best ever. It doesn’t tell you that in the beginning. Be up front.
Lol well a normal from scratch pie is a labor of love that takes a few hours to make, and then patience is a virtue before cutting into it!
It does not take 8 hours. This pie is delicious—I have made it many times and actually takes less time than most pies because you don’t have to peel fruit, etc. I suggest you use a store bought crust and make it that way if you are really short on time. My pie is in the oven now after making my own crust and it took maybe 90 minutes? My husband made me a pomegranate martini so I lost track of the time. Maybe you should try that. Thanks for the great recipes, Jenn!
I only have a regular 9″ store bought frozen pie crust, not a deep dish. Should I adjust the cooking time since there won’t be as much filling in it? Thanks!!
Hi Jeff, Yes, it will cook faster. It’s hard to say how much, so I would just keep an eye on it.
Thank you for responding so quickly. Especially on Thanksgiving! Have a wonderful day!
I know this is very late on Thanksgiving Eve, so realize you are probably deep in your own preparations! I ran out of time to make the crust for this pie, so bought a refrigerated crust :-(.
However, there are no instructions on the package regarding blind baking, only for a baked shell or filled pie. The instructions for a filled pie are to add the filling to the unbaked crust and bake according to recipe. Any ideas?!
Thank you and I hope you have a very Happy Thanksgiving!
Ruthie
Hi Ruthie, Follow the directions on the package for a baked shell. Hope that helps!
Thank you for your quick help, Jenn. Everyone loved the pecan pie, said it was the best they had ever tasted. Even my daughter-in-law, who said she doesn’t like pies, had a small spoonful and then asked for a whole piece! She couldn’t wait to tell her mom that she likes pie now! Next time though, I am definitely going to leave enough time to make your pie crust as well!
Hi Jenn, love your site and have made many of your recipes-all hits! I have a couple of concerns before I forge ahead with the pie crust. I am concerned about putting my glass pie plate into the oven from the freezer to pre-bake the pie crust. I see you picture a glass pie dish for this recipe. Can you confirm that is correct? Also, if I use dried beans for weights, do I need to discard them? Not sure if I can use them or just keep them for future pie weights. Thanks so much!
Hi Julie, I do put the glass pan directly in the oven, as it’s in the freezer for such a short amount of time, but you can chill it in the fridge if you’re nervous about it. And I hold onto those beans for years!
Hi,
I’d love to make this to celebrate Thanksgiving (although I live in Ireland).
Most of your recipes have an option to convert to metric but sadly this doesn’t.
I might try the pecan squares instead.
By the way I have your cookbook, which I love. It’s great that you give the metric conversions.
I’m going to suggest that you add a dictionary/translation of ingredient names for those of us who live in Europe!!
For example, we don’t have cornstarch (cornflour), confectioner’s sugar (icing sugar), cilantro (coriander), all-purpose flour (plain flour), and more that I can’t think of.
Keep cooking,
Maureen
Hi Maureen, thanks for your nice words about the cookbook – so glad you like it! The pecan squares are great but if you’d like to try this pie, I’ve just added the metric conversions.
And thanks for the suggestion about the dictionary for different ingredient terminology – I’ll have to add that to my list of content to develop! Hope you have a great holiday. 🙂
Thanks for getting back to me so quickly! I’m amazed!!
Can I add corn syrup to the list of ingredients we don’t typically have in Ireland? I’ve checked the internet for alternatives.
No need to explain what golden syrup is… that’s a staple 🙂
Le gach dea ghuí (with every best wish)
Maureen
Hi Jenn
So this will be my first attempt to make pecan pie for my husband, he grew up having chocolate pecan pie from his grandma! Could i add chocolate chips to the pie and if so how much would you add?
Thanks so much , everything you make is wonderful@!
Hi Melissa, Yes, you can definitely add chocolate chips. I’d recommend about 1/2 cup. Please LMK how it turns out!
What can I substitute for the Lyles or King Syrup?
Hi Veronica, I’d sub 1/4 cup light corn syrup and 1/4 cup brown sugar (in addition to the amounts already called for in the recipe). Hope you enjoy!
Jenn- Could I use an aluminum pie dish and if so, how might that change the baking time? I’d like to freeze this and take it out the day before Thanksgiving. Thanks!
Hi Adrienne, It’s fine to use an aluminum pie dish. As long as it’s the same size, no changes will be necessary. Enjoy!
Dear Jenn
My attempts at pecan pie have flopped three years in a row, I’m trying yours this year, any advice? Do you take yours out when it still looks uncooked sort of? This will be my last attempt. If pecan pie doesn’t work this time, then never again! And why did my mom always refrigerate hers “to set”, sometimes for up to three days before T Day? Will it really set OK just being left on counter?
Thank you!
Hi Steph, I hope that the fourth time is a charm with this recipe! I wouldn’t say that the pie looks undercooked when you take it out of the oven but it will still wobble a little bit when nudged. That’s OK as it will continue to cook as it cools. And not sure exactly why your mom needed to refrigerate hers without knowing what the recipe was, but it is fine to let this one sit out on the counter overnight. Hope that helps and please LMK how it turns out!
I’m excited to try out this recipe for Thanksgiving this year! This will be my first pie ever, and was wondering… Could I use whiskey instead of bourbon? We’re not big bourbon drinkers (or whiskey, for that matter), but we at least have whiskey on hand. Would it make that big of a difference?
Hi Kaia, Whiskey will definitely work here. Enjoy!