Bourbon Pecan Pie Recipe
Make Bourbon Pecan Pie Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Finishing
Method
Crust
- 1
Prepare dough
Combine 1.25 cups all-purpose flour, 1 tsp granulated sugar, and 1/4 tsp fine salt in a medium bowl. Add 1/2 cup cold unsalted butter (cubed). Using a pastry cutter or your fingers, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add water and chill
Drizzle 2 tablespoons ice water over the mixture, tossing lightly with a fork until the dough just comes together when pinched. If needed, add up to 1 additional tablespoon ice water. Form into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (or up to 2 days).
- 3
Roll and fit
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8" thick. Transfer to a 9-inch pie plate, gently press to fit, and trim excess, leaving a 1/2" overhang. Fold or flute the edge as desired. Prick the bottom lightly with a fork in a few places.
- 4
Blind bake (optional but recommended for a crisp bottom)
Line crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes. Remove weights and parchment and bake 5–7 minutes more until the bottom is set and just beginning to color. Reduce oven temperature to 350°F (175°C) for filling baking.
Filling
- 5
Prepare pecans
If desired, toast 1.5 cups pecan halves in a single layer on a baking sheet at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant and slightly darker. Let cool. Reserve about 1/4 cup toasted pecans for garnish and chop the rest roughly if you prefer smaller pieces (optional).
- 6
Mix custard
In a large bowl, whisk together 3 large eggs until blended. Add 1 cup light corn syrup, 3 tablespoons bourbon, 3/4 cup packed light brown sugar, 1/4 cup melted unsalted butter (slightly cooled), 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt. Whisk until smooth and sugar is mostly dissolved.
- 7
- 8
Bake
Bake at 350°F (175°C) for 45–55 minutes. The pie is done when the edges are set and bubbling and the center still has a slight jiggle (should register about 200–205°F / 93–96°C if using an instant-read thermometer). If the crust or pecans brown too quickly, loosely tent with foil for the last 10–15 minutes.
- 9
Cool
Cool the pie on a wire rack for at least 2 hours (preferably 3–4) to allow the filling to fully set. The pie will finish firming as it cools.
Finishing & Serving
- 10
Garnish
If using, scatter the reserved 1/4 cup toasted pecans on top and sprinkle lightly with 1/4 teaspoon flaky sea salt to enhance flavor.
- 11
Serve
Slice the pie with a clean, hot knife for neat slices. Serve each slice with a spoonful of whipped heavy cream (about 2 tablespoons per serving) or a small scoop of vanilla ice cream, if desired.
- 12
Storage
Store cooled pie covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving, or warm slices gently (10–15 seconds) in the microwave if preferred warm.
