Bourbon Kentucky Pecan Pie Recipe

Make dough

In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 1 tsp granulated sugar. Add 1/2 cup (1 stick) cold unsalted butter cut into small cubes. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle 3 tablespoons ice water over the mixture, one tablespoon at a time, tossing lightly after each addition until dough just comes together when squeezed. Avoid adding excess water; stop when dough holds together but is not wet.

Turn dough out onto a lightly floured surface and press into a disk. Wrap in plastic and chill in the refrigerator for at least 30 minutes while you prepare the filling.

Par-bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 12-inch circle about 1/8 to 1/4 inch thick. Fit dough into a 9-inch pie pan, trim and crimp edges. Line the crust with parchment and fill with pie weights or dried beans. Bake blind for 12 minutes. Remove weights and parchment and bake 5 more minutes until the bottom is set but not browned. Remove from oven and reduce oven temperature to 350°F (175°C).

While crust chills and the oven is heating, prepare the filling. In a large bowl whisk together 3 large eggs until blended.

Add 1 cup light corn syrup and 3/4 cup packed light brown sugar to the eggs and whisk until smooth and sugar is mostly dissolved.

Whisk in 1/3 cup melted unsalted butter, 1 teaspoon pure vanilla extract, 2 tablespoons Kentucky bourbon, and 1/4 teaspoon kosher salt until fully incorporated. Taste mixture and, if desired, adjust bourbon by up to 1 tablespoon more for a stronger bourbon note (optional).

Spread 1 1/2 cups large pecan halves evenly across the bottom of the par-baked pie crust. Pour the filling mixture over the pecans, tapping the pan gently to remove air bubbles and to help pecans float into the filling slightly.

Place pie on a rimmed baking sheet and bake at 350°F (175°C) for 45 to 55 minutes. Check at 40 minutes: the center should be set but still have a slight jiggle; a thin knife inserted 1 inch from the center should come out mostly clean with a few moist crumbs. If the edges brown too quickly, tent loosely with foil.

Remove pie from oven and cool on a rack for at least 2 hours to finish setting. The filling will firm as it cools. For best flavor, let rest 4 hours or overnight at room temperature (cover lightly).

If serving warmed à la mode: cut a slice and warm in a 300°F (150°C) oven for 6–8 minutes or microwave a slice for 15–20 seconds until slightly warm. Place a scoop of vanilla ice cream on top or alongside the warm slice. Dust with 1 tsp powdered sugar if desired.

Serve each slice warm or at room temperature. Store leftover pie tightly covered in the refrigerator for up to 4 days. Reheat slices briefly before serving if desired.