Description
This Bourbon Pecan Pie is a rich, gooey, and nutty Southern classic with a hint of smoky bourbon. The buttery, flaky crust holds a caramel-like filling made with brown sugar, corn syrup, eggs, and pecans. The bourbon enhances the flavor with warm, oaky notes, making it a perfect dessert for holidays, special occasions, or anytime you’re craving a decadent treat.
Ingredients
For the Crust:
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1 1/4 cups all-purpose flour
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cubed
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3-4 tablespoons ice water
For the Filling:
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1 cup light corn syrup
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1 cup packed brown sugar
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3 large eggs
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1/4 cup bourbon
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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2 cups pecan halves
Instructions
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Prepare the Crust:
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In a mixing bowl, combine flour and salt.
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Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
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Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
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Preheat the Oven:
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Set your oven to 350°F (175°C).
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Make the Filling:
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In a large bowl, whisk together corn syrup, brown sugar, eggs, bourbon, melted butter, vanilla, and salt until well combined.
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Stir in the pecans until evenly coated.
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Assemble the Pie:
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Pour the filling into the prepared pie crust, spreading the pecans evenly.
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Bake the Pie:
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Place the pie in the preheated oven and bake for 50–55 minutes, or until the center is set but still slightly wobbly.
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If the crust browns too quickly, cover the edges with aluminum foil.
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Cool and Serve:
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Let the pie cool completely before slicing (about 2 hours) to allow the filling to set.
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Serve as is or with whipped cream or vanilla ice cream.
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Notes
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You can use dark corn syrup for a deeper caramel flavor.
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If you prefer a stronger bourbon flavor, increase the bourbon to ⅓ cup.
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Store leftovers covered at room temperature for 1–2 days or refrigerate for up to 5 days.