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a freshly baked whole bourbon pecan pie
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4.41 from 20 votes

Bourbon Pecan Pie

Bourbon Pecan Pie - a homemade classic pecan pie spiked with a little bourbon. This pie is decadent, rich and delicious, the perfect dessert for your Thanksgiving dinner.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: bourbon pecan pie, pecan pie, thanksgiving recipes
Servings: 8
Calories: 1095kcal


For the Crust

For Pecan Filling

  • 3 cups pecan halves
  • 1 cup dark brown sugar packed
  • 3 eggs
  • 3/4 cup light corn syrup
  • 4 tablespoon butter melted
  • 1/2 teaspoon salt
  • 1 teaspoon orange zest
  • 1 tablespoon bourbon

For Bourbon Whipped Cream

  • 2 cups whipping cream
  • 2 tablespoon icing sugar
  • 1 tablespoon bourbon


  • Place the butter in the freezer for 20 minutes.
  • Add the flour, salt and sugar to a food processor and pulse a couple times.
  • Add the butter to the food processor and pulse for about 30 seconds to a minute until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
  • Remove the dough from the food processor and place it over your working surface. Form the dough into a flat disc, cover in plastic wrap and refrigerate for at least 30 minutes up to 2 days before using.
  • Preheat oven to 350 F degrees.
  • Spread the pecans evenly on a baking sheet and place them in the oven. Toast the pecans for about 5 minutes, but as soon as you smell them, take them out.
  • In the meantime, take out the dough from the fridge, if you've left it in the refrigerator longer than 30 minutes take it out 15 minutes before using so that it becomes malleable, and roll it out so that it's about 14 to 15 inches in diameter. Place and arrange the dough into a 9" pie plate and pinch the dough between thumb and forefinger to crimp the edge of the pie crust.
  • Place a piece of parchment paper, that's bigger than the surface of the pie and place it over the dough. Add pie weights or dry beans on top of the parchment paper, and bake for about 15 minutes.
  • In the meantime make the filling. Take about half of the toasted pecans and chop roughly.
  • Add the eggs and brown sugar to the bowl of your mixer and mix those together for a minute. Add the corn syrup, melted butter, salt, orange zest and bourbon to the mixer and mix for another minute until everything is well incorporated. Stir in the chopped pecans.
  • Once the pie crust is done, carefully remove the weights from the crust by pulling up the ends of the parchment paper. If you're using dry beans don't throw them out, reuse them next time you're making pie. Let the pie crust cool slightly, for about 5 minutes.
  • Pour the pie filling over the pie crust and arrange the rest of the toasted pecans over the top of the pie filling.
  • Place in the oven and bake for about 50 to 55 minutes, until it puffs up and if you jiggle it there's no wiggle to it.
  • In the meantime make the bourbon whipped cream by adding the whipping cream, icing sugar and bourbon to the bowl of your mixer and mix until soft peaks form.
  • Let the pie cool completely before slicing into it.
  • Serve with a dollop of the bourbon whipped cream.


  1. See more information for making the pie crust, including tip, tricks and how to video on the pie crust recipe post.
  2. Pecan pies are great because they can easily be made a day or two ahead. You can bake it, cool it, then wrap it in plastic wrap and store it in the fridge until ready to serve. The whipped cream won't keep long so make it fresh as you need it!
  3. These can definitely be made ahead of time and frozen! Just wrap them tightly in plastic wrap and seal in an air tight container before popping in the freezer for up to 3 months. Thaw overnight in the fridge before warming on the counter before slicing and serving!
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1slice | Calories: 1095kcal | Carbohydrates: 91g | Protein: 11g | Fat: 79g | Saturated Fat: 35g | Cholesterol: 219mg | Sodium: 515mg | Potassium: 305mg | Fiber: 5g | Sugar: 55g | Vitamin A: 1869IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg