Bourbon Pecan Pie

Pecan pie is the official state pie of Texas; this one though is spiked with bourbon, giving it a dark flavor that blends beautifully with the roasty pecan, ideally with a dollop of soft whipped cream on the side — a perfect pick-me up snack in the afternoon! However, we’ve seen plenty of them served in the morning at Aunt Mary’s Cafe, aside a nice dark cup of coffee, so good!

Bourbon Pecan Pie

A nutty crunchy pie, spiked with bourbon, pairs well with whipped cream or vanilla ice cream, or just as it is — hitting the spot!
Prep Time 1 hour
Cook Time 1 hour
Rest Time 4 hours
Servings 8


  • 1 pie crust
  • 4 eggs
  • 150 grams brown sugar (about 1 packed cup)
  • 1.5 cups corn syrup (light or dark or both)
  • 0.5 tbsp vanilla extract
  • 1 tsp kosher salt
  • 3/4 cup unsalted butter, melted
  • 3 cups roasted pecan bits
  • 3/8 cup AP flour
  • 8 halves pecan (optional)


  • partially pre-bake pie crust at 300ºF pre-heated oven, for about 15 min
  • in mixing bowl, beat eggs & brown sugar at high speed for 2-3 min
  • at lower speed, add corn syrup, kosher salt, vanilla & bourbon; mix well
  • slowly add in melted butter
  • mix flour and pecan bits, then add them to the egg mixture; mix well
  • pour into prepared pie crust
  • arrange the pecan halves on top, for decoration if desired
  • bake in preheated oven at 300ºF, for about 45 mins
  • cover edge of pie and bake for another 15 mins, or until a tip of a knife when inserted comes out clean


this pie could be served chilled or at room temperature; kept well in refrigerator for up to a week
Keyword Pie

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