Bourbon Pecan Pie Recipe

Prepare the Pie Crust

In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overmixing.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C) and roll out the chilled dough on a floured surface to fit a 9-inch pie pan.

Transfer the rolled-out dough to the pie pan, trim the excess, and crimp the edges.

Prepare the Filling

In a large bowl, whisk together the granulated sugar, brown sugar, corn syrup, and salt until well combined.

Add the eggs, one at a time, whisking until fully incorporated after each addition.

Stir in the vanilla extract and bourbon until the mixture is smooth.

Fold in the chopped pecans and mix until evenly distributed.

Pour the filling into the prepared pie crust, spreading it evenly.

Bake the Pie

Bake in the preheated oven for 50-60 minutes or until the filling is set and the top is golden brown.

Remove from the oven and allow to cool for at least 30 minutes before slicing.

Serve the Pie

Serve warm slices of bourbon pecan pie with a scoop of vanilla ice cream on top or on the side.