Kentucky Bourbon Pecan Pie Recipe

Make dough

In a large bowl or food processor, combine 1 1/2 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp salt. Cut in 1/2 cup cold unsalted butter and 1/4 cup cold vegetable shortening until mixture resembles coarse cornmeal with pea-sized butter bits (use pastry cutter, two forks, or pulse in processor).

Add liquid

Stir together 3 tablespoons ice water and 1/2 teaspoon apple cider vinegar. Sprinkle the liquid over the flour-butter mixture 1 tablespoon at a time, gently tossing after each addition until dough just comes together when pinched. You may not need the full 3 tablespoons.

Chill dough

Gather dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 days). This keeps butter cold and prevents shrinking.

Roll and fit

On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Fit into a 9-inch deep-dish pie plate, letting excess hang over. Trim to 1/2 inch beyond rim, then fold under and flute or crimp the edge. Refrigerate the fitted crust for 20 minutes while preparing filling.

Blind-bake (optional but recommended for a crisp bottom)

Preheat oven to 375°F (190°C). Line chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5–7 more minutes until crust sets and is just beginning to color. Reduce oven temp to 350°F (175°C) for the filling step.

Prepare pecans

Spread 2 cups pecan halves on a baking sheet and toast in the oven at 350°F (175°C) for 6–8 minutes until fragrant and lightly browned. Watch closely to avoid burning. Remove and let cool slightly.

Mix wet ingredients

In a medium bowl, whisk 3 large eggs until smooth. Whisk in 1 cup packed light brown sugar and 1/4 cup granulated sugar until combined. Slowly whisk in 1/2 cup melted butter, then 3/4 cup corn syrup, 2 tablespoons Kentucky bourbon, 1 teaspoon vanilla extract, 1/2 teaspoon fine salt, and 2 tablespoons heavy cream until mixture is smooth and glossy.

Assemble pie

Arrange half of the toasted pecan halves in an even layer in the prepared crust. Pour the filling mixture over the pecans, then evenly distribute the remaining pecan halves on top, pressing them in slightly so they sit partly submerged in the filling.

Bake

Bake pie at 350°F (175°C) for 50–60 minutes. The pie should be set at the edges with a slight jiggle in the center (a thermometer in center should read about 200–205°F / 93–96°C). If the crust or pecans brown too quickly, tent the pie loosely with foil after 30–35 minutes.

Cool

Remove pie from oven and let cool on a wire rack for at least 2 hours to allow the filling to finish setting. For clean slices, chill for an additional 1–2 hours before serving.

Egg wash and garnish (if used)

If you made the optional blind-bake and want a glossy rim, beat 1 egg with 1 teaspoon water and brush on the crust before blind-baking. After the pie is cooled, sprinkle a light pinch (about 1/4 tsp) of flaky sea salt over the top to enhance flavor.

Serving suggestion

Serve slices at room temperature or slightly chilled with vanilla ice cream or whipped cream. Store leftovers covered in the fridge for up to 4 days.