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Bourbon Pecan Pie

A splash of bourbon adds a subtle, caramel kick to this favorite holiday dessert.

Serves 8
Ready in 120 mins
Prep time 5 mins
Cooking time 55 mins
Chill time 60 mins
969 calories per serving


> 3/4 cup dark corn syrup
> 1/2 cup granulated sugar
> 1/2 cup packed light brown sugar
> 1/4 cup bourbon
> 4 large eggs
> 1/4 cup (1/2 stick) butter, melted
> 2 tsp vanilla extract
> 1 tsp almond extract
> 2 1/2 cups pecan halves
> 1 frozen deep-dish pie crust, partially thawed


Preheat oven to 325°F. In a large saucepan, combine the corn syrup, granulated sugar, brown sugar, and bourbon. Heat to a boil on medium-high, stirring constantly. Cook 2 min., while whisking. Remove from heat and let cool 5 min.
Meanwhile, in a large bowl, whisk the eggs, butter, and extracts until smooth.
Add about ¼ cup of warm sugar mixture to eggs and whisk to combine. Whisk in another ½ cup warm sugar mixture. While whisking, pour all of egg mixture into saucepan with remaining sugar mixture. Stir in the pecans.
Place the pie crust on a foil-lined baking sheet. Add filling to crust and bake 50 min., until set but center still slightly wobbly. Cool completely on a wire rack before serving.

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