Bourbon Pecan Pie
This post may contain affiliate links. Read my full disclosure policy.
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 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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This pie is the best. Have you ever used this filling to make the pecan pie bars?
Glad you like it! No, I haven’t use this filling for pecan bars, but I have this recipe if you’d like to check it out.
Hi Jenn! I made this recipe to rave reviews a few years ago, and have a quick question now. I’m doing pecan pie tartlets (so mini cupcake pan size) for my daughter’s wedding reception (an homage to my mother, who made them for my reception 40 years ago), and would love to use your recipe. Have you ever tried this recipe as a mini? I don’t see why it wouldn’t bake and freeze the same, although the baking time would obviously be much less. Thanks for any insight you might have!
What a nice way to carry on a family tradition! I think these would work as individual tarts. Temperature would remain the same and while the bake time will definitely be less, I haven’t made them this way so I’m not really sure how long they’ll take. I’d just keep a really close eye on them. Please LMK how they turn out!
Thanks so much for your reply, Jenn. I did a test run of them for her bridal shower on Saturday and they worked perfectly as tartlets (I used Nordic Ware 12-well tartlet pans I bought years ago). I par-baked the crusts for 10 minutes, and then filled and baked for about 13 minutes more. My next trial will be without the par-baking though since your recipe doesn’t call for that. The filling is so rich and complex (Lyle’s is so well suited to this recipe) — it truly is perfect for a 3-bite treat with a small dollop of whipped cream on top! They were a huge hit and I’m sure will be at the reception as well. Thanks again and Happy Thanksgiving!
So glad to hear your test run came out well – thanks for taking the time to let me know!
I’m not finding Golden syrup anywhere. What can I use as a substitute?
Hi Helene, 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!
Hello- about to make this for the first time. Should I toast the pecans?
Hi Collette, It’s not necessary to toast the pecans. Hope you enjoy the pie!
Hi how long do I blind bake the crust for?
Hi Shyelle, There is no need to blind bake this pic crust. Hope that helps!
This pie is absolutely fantastic. I have been making it for 3+ years for birthdays and of course thanksgiving. It definitely a staple at our house.
In the past I have made the mistake of over boozing the pie, which tasted great, but didn’t set up as firm as when I follow the recipe exactly.
Has anyone tried making in advance and freezing? Curious how the texture turns out and how y’all are reheating?
My husband loves this recipe but I think it is too sweet for me . Can I reduce the sugars without changing the consistency? Also, could I use more bourbon?
Hi Elizabeth, I think you could reduce the sugar by a few tablespoons and increase the bourbon to 3 tablespoons without any major issues. Alternatively, instead of reducing the sugar, you could increase the pecans a bit.
Chef Jenn,
Thank you for yet another amazing recipe!
For the last 10 years, or more, my husband has only wanted pecan pie from our local bakery. However, after trying your pecan pie last night, my husband said he never needs another pecan pie from the local bakery ever again. My heart leaped for joy!
(my old pecan pie recipe was difficult.. heating the corn syrup and later trying to add eggs without cooking the eggs..and missing your special touch on the ingredients.) Also, i was able to pick up Golden Syrup at our local Corti Bros. Thank you, again!❤️
I have made this pie several times and feel it is hands down the best pecan pie I have ever tried. A couple times I’ve added a few (like 1/3 cup) milk chocolate chips to the bottom, under the pecans. Either way it’s a fabulous pie.
Hi Jenn, I’m planning to use your recipe for the pecan pie filling for my pie. But I have a question about blind baking. Is there a specific reason you call for blind baking the crust in your recipe? My Mom made pecan pies for 50+ years and she never blind baked her crusts. She baked at 300 degrees for 1 hour. Thanks for any insight!
Hi Glinda, I always blind bake pie crusts if I’m going to be using a fairly wet filling – I find it keeps the crust from getting soggy. Hope that clarifies!
Even with the amount of corn syrup and brown sugar, it wasn’t overly sweet. It’s a deceiving pie!
Dangerous and delicious…