Bourbon Pecan Pie Recipe

Make pastry dough

In a large mixing bowl or food processor, combine 1 1/4 cups all-purpose flour, 1 teaspoon granulated sugar, and 1/4 teaspoon fine sea salt. Add 1/2 cup cold unsalted butter cubes and 1/4 cup cold vegetable shortening. Pulse (if using a food processor) or cut in with a pastry cutter until mixture resembles coarse meal with pea-sized pieces of butter remaining.

Add liquid

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

Chill and roll

Gather dough into a flat disk, wrap tightly in plastic wrap, and refrigerate at least 30 minutes (up to 2 days). After chilling, lightly flour a work surface and roll dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie plate, trim excess to 1/2 inch, and flute or crimp the edges. Refrigerate the prepared crust while you preheat the oven.

Blind-bake (optional but recommended for crisp bottom)

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake an additional 6–8 minutes until the bottom looks set but not brown. Reduce oven temperature to 350°F (175°C) for filling bake. If you prefer no blind-bake, bake filled pie at 350°F for 45–55 minutes, checking doneness.

Toast pecans

Spread 1 3/4 cups pecan halves in a single layer on a baking sheet. Toast in the preheated oven at 350°F for 6–8 minutes, stirring halfway, until fragrant and lightly browned. Remove and cool slightly.

Whisk wet ingredients

In a medium bowl, whisk together 3 large eggs until combined. Add 1 cup light corn syrup, 1/2 cup packed dark brown sugar, 1/4 cup melted butter, 1 teaspoon vanilla extract, 2 tablespoons bourbon, 1/2 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper (optional). Whisk until smooth and sugar is mostly dissolved.

Assemble pie

Arrange about two-thirds of the toasted pecans in the bottom of the prepared (and blind-baked) pie shell in a single layer. Give the filling mixture one final whisk and pour it evenly over the pecans, letting the liquid settle around them. Scatter the remaining pecans on top so the surface is nicely studded.

Bake pie

Bake at 350°F (175°C) for 45–55 minutes, or until the filling is set but still slightly jiggly in the center (it will continue to set as it cools). If the crust or pecans brown too quickly, tent the pie loosely with foil for the last 15 minutes.

Cool

Remove the pie from the oven and set on a wire rack to cool completely, at least 2 hours. Cooling allows the filling to finish setting and makes slicing cleaner. For best flavor, let sit overnight at room temperature or refrigerate after it has come to room temperature.

Optional bourbon glaze or drizzle

For a glossy finish, warm 1/4 cup heavy cream in a small saucepan until steaming (do not boil). Whisk in 1 teaspoon powdered sugar until smooth. Optionally stir in 1 teaspoon bourbon. Drizzle lightly over cooled pie before serving.

Serve

Slice the pie with a sharp knife (warm the blade under hot water and dry between cuts for cleaner slices). Sprinkle a light pinch (about 1/4 teaspoon total) of flaky sea salt over slices to enhance flavor. Serve at room temperature or with a scoop of vanilla ice cream or whipped cream if desired.