Bourbon Pecan Pie is a classic holiday dessert with a soft center and golden brown top. This bourbon pecan pie recipe uses dark corn syrup, brown sugar, and a little bourbon for extra flavor. It bakes up set and slices clean after cooling.

It starts with an unbaked pie shell, so you can keep it simple or use your favorite homemade crust.

This bourbon pecan pie goes well with a classic pumpkin pie for a full holiday dessert table.

A slice of pecan pie with bourbon on a plate.

Why You'll Love It

A traditional pecan pie with a little bourbon
Bakes up set, not runny
Made with simple pantry ingredients
One of those favorite pies people ask for again

This is the kind of pie that shows up year after year. It's a time favorite during this time of year.

Overhead picture of a whole and slice of pecan pie.

Ingredients

1 ready made deep dish unbaked pie shell, chilled not frozen
½ cup white sugars
¼ cup dark brown sugar, packed
1 tablespoon all purpose flour
½ teaspoon salt
4 large eggs, room temperature
1 ½ cups dark corn syrup
2 tablespoons bourbon
1 ½ tablespoons unsalted butter, melted
1 cup pecan halves

Whisky Cinnamon Drizzle

½ cup powdered sugar
1 teaspoon ground cinnamon
2 teaspoons bourbon
1 teaspoon milk

A slice of bourbon pecan pie on a plate.

Instructions

Preheat oven temperature to 350°F. Place the oven rack in the center position. Line a baking sheet with parchment paper or foil and set the pie dish on the baking sheet. This makes it easier to move the entire pie in and out of the oven.
In a large bowl, whisk together white sugars, dark brown sugar, flour, and salt.
Add the eggs. Whisk until smooth and the sugar dissolves.
Slowly whisk in the dark corn syrup until fully combined.
Stir in the melted unsalted butter and bourbon. A little bourbon is all you need for that touch of bourbon flavor without overpowering the pie.
Fold in the pecan halves with a rubber spatula.
Pour mixture into the unbaked pie shell.
Loosely cover the top of the pie with foil so it does not brown too quickly.
Bake for 50 minutes. Remove the foil and bake another 10 to 15 minutes, until the edges are set and the center jiggles slightly but does not look wet. The top should be golden brown.
Remove from the oven and place on a wire rack. Let the pie cool completely. This step is important so the pie filling sets properly. Let the pie cool at least 4 hours before slicing.
In a medium bowl, whisk together powdered sugar and cinnamon. Add bourbon and milk and whisk until smooth.
Drizzle over the cooled pie before serving.

Helpful Tips

Use room temperature eggs so the filling blends smoothly.
If the crust browns too quickly, loosely cover just the edges with foil.
The center should move slightly but not move a lot when you gently shake the pie dish. It should slightly jiggle.
Cooling completely is the only reason the slices hold their shape.

If you're planning dessert for the holiday season, this pairs well with a traditional pumpkin pie for a full spread.

Variations

Chocolate Bourbon Pecan Pie
Stir ½ cup chocolate chips into the filling before baking to turn this into a chocolate pecan pie. It adds richness without changing the texture.

Use Whole Pecans on Top
For a decorative look, reserve a few pecan halves and arrange them in a circular pattern on top of the pie before baking.

No Bourbon Version
If you prefer, replace the bourbon with 1 tablespoon vanilla extract.

Classic pecan pie with bourbon msn image.

Storage

Cover and store at room temperature for up to 2 days.

Refrigerate in an airtight container for up to 4 days.

To freeze, wrap the cooled pie tightly in plastic wrap and then foil. Freeze up to 2 months. Thaw overnight in the refrigerator.

Serve each slice of pie with a scoop of vanilla ice cream if you like.

📖 Recipe

Dana

Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.