This Bourbon Pecan Pie is rich, smooth and not too sweet. The flaky vodka pie crust balances the sweet filling and gives it a buttery base. The alcohol bakes out and leaves all the delicious whiskey flavors behind!
This bourbon pecan pie is a variation on the best pecan pie recipe! It has a smooth, sliceable brown sugar filling enhanced by slightly sweet bourbon. Like my other pecan pie recipe, I par-bake the pie crust and the filling for a foolproof pie! It tastes a bit like Southern pralines with Bourbon!
Professional Tips for Making Bourbon Pecan Pie
- Add the pecans right before baking. I add the pecans to the filling right before baking so they don’t get soft but be sure they are coated in the filling for the perfect top. There is something special about that little bit of sugar that caramelizes on the top of pecan pie.
- Partially bake the pie crust. I know a lot of recipes say you don’t have to but if you want to be guaranteed a flaky, crispy crust that stays that way after baking, you must par-bake the pie crust. This also free you to bake the pie at the ideal temperature for the filling, which is 275°F.
- Pre-cook the filling. Pre-cooking your filling gently to 130°F before baking not only speeds up the baking process but makes the filling thicker, creamier and richer tasting! You can also bake this pie 100% in the oven to the same effect but it will take longer.
- Butter: I use unsalted butter in pies to ensure the perfect balance of flavors.
- Dark Brown Sugar: Using dark brown sugar adds sweetness along with a nice, rich molasses flavor.
- Kosher Salt: Kosher salt is less salty than table salt and a teaspoon weighs less than other finer ground varieties. It will keep your pie from tasting dull or flat and helps dampen the sweetness.
- Whole Egg: The egg in a baked custard like buttermilk pie or pumpkin pie is integral to thickening the custard.
- Light Corn Syrup: The corn syrup is here to thicken the pie filling. You can substitute the light corn syrup with glucose, golden syrup, or omit it completely. If you omit the corn syrup, you run a greater risk of the pecan pie filling being runny.
- Vanilla Extract
- Pecans: I use toasted, chopped pecans. Toasting them heightens the nutty flavor and balances out the sweet filling. Chopping them (or buying them chopped) means you can slice the pie easier and the pecans are more evenly distributed.
- Pie Dough: You will either need a store-bought pie crust or enough dough to make a single crust pie. I love the flavors of this all butter pie crust or my vodka pie crust with this pie. The all butter crust balances the sweetness of the filling for the perfect bite. Plus the soft filling contrasts with the flaky pie crust on the bottom and the toasted pecans on the top. Perfection.
- Bourbon whiskey: You can use any Bourbon or whiskey that you enjoy. While the alcohol bakes out, you will still taste the whiskey, so choosing one with a flavor or aroma that you like will ensure the best tasting pie. You can omit the bourbon and make the best pecan pie instead!
See the recipe card for full information on ingredients and quantities.
- Add chocolate: Add up to a ½ cup chopped chocolate or chocolate chips to the filling for a classic Derby Pie! You can also pour salted caramel on top like I did with my chocolate pecan pie or bake it into a tart like this chocolate bourbon pecan tart.
- Light corn syrup: You can substitute glucose syrup or golden syrup for the light corn syrup in pecan pie. You can also omit the corn syrup entirely but your filling will be looser. Some people add a few tablespoons of flour or cornstarch to the filling as a thickener, but the problem is that pecan pie filling should not boil so you will absolutely taste the raw starch flavor and the real thickening power of the cornstarch will be lost.
- Try other nuts! Did you know that other nuts taste great in pie?! Try toasted walnuts, hazelnuts or macadamia nuts, or do a mix of your favorite! I do recommend chopping any and all other nuts for the best results.
- Try it with maple syrup: Substitute ½ cup maple syrup for the corn syrup like I do in my pecan pie bars.
Why You Will Love this Bourbon Pecan Pie
- Balanced Bourbon flavor. There is just enough bourbon in the pie filling to enhance the flavor but not overpower the brown sugar pecans.
- Secret tip for a perfect, never runny, filling. I am giving you my professional pastry chef tip for a filling guaranteed never to be runny!
- Easy pie filling. Use pre-chopped pecans and a store-bought crust to make this the easiest pie you’ll make this year!
- Less sweet than other pecan pies. This recipe uses dark brown sugar and light corn syrup rather than dark corn syrup. Light corn syrup is less sweet than the dark variety and keeps the pie from becoming cloying. Bourbon and a little kosher salt also round out the flavors.
Blast from the Past: Bourbon Pecan Pie Recipe | Thanksgiving Desserts
FAQ
What can you substitute for bourbon in pecan pie?
Can I use whiskey instead of bourbon in a recipe?
Can kids eat pie with bourbon in it?
Can you use bourbon in a pecan pie?
Whiskey pecan pie and pecan pie originated as a Southern dessert that has become popular across the United States. When it comes to baking, little variation is suggested. However, you can use bourbon in lieu of whiskey. If you prefer no alcohol in your pie, use apple juice in lieu of the whiskey.
What is the healthier substitute of Bourbon?
Bourbon is a type of American whiskey, distilled from a mash made from primarily of corn. Best non alcohol substitute for bourbon are non-alcoholic vanilla extract, peach nectar mixed with apple cider vinegar, almond extract, ginger beer, non alcoholic bourbon extract.
Can you put Whiskey in a pecan pie?
If you prefer no alcohol in your pie, use apple juice in lieu of the whiskey. My Dad’s Irish Coffee is the best around and would compliment the whiskey pecan pie. Our Hot Toddy is always a hit at the holidays or when feeling a little under the weather with a nice slice of pie.
Can you use bourbon in a pie?
However, you might not want to use bourbon – don’t worry because I have the best replacements. When preparing this pie, one tablespoon of other types of alcohol won’t really change the look, texture or flavor of the pie. You can use 2 tablespoons of rum, brandy, or cognac.