Bourbon Pecan Pie, made with just a touch of bourbon, molasses, and butter with the flakiest homemade pie dough is a favorite any time of year! I made this Bourbon Pecan Pie without corn syrup – but it tastes as fabulous, if not better than the traditional! For a vegan version of this pie check out my Vegan Bourbon Pecan Pie. [ see VIDEO in recipe card ]
Oh, it’s been one of those weeks. I’m not sure if it’s the change in season, the stormy weather or if it’s just been a long year. I just seem to be running in circles, not accomplishing what I’ve set out to do. Do you know what I mean?
One thing I have going for me is this Southern Bourbon Pecan Pie Recipe. Finally, something worked!
Ingredients You’ll Need for this Bourbon Pecan Pie Recipe
Most pecan pie recipes use corn syrup to sweeten and thicken it. I’ve made this pecan pie without corn syrup in favor of brown rice syrup, but it tastes just as fabulous as the most traditional versions out there!
- One, 9 1/2″ Par Baked Pie Crust
- Brown Rice Syrup
- Light Brown Sugar
- Unsalted Butter
- Molasses
- Bourbon
- Vanilla Bean Paste or Extract
- Pecan Halves
- Eggs
The bourbon is bold, but not overwhelming. I like to whip out the booze during the holiday season, both in baking and in drinking, especially Bourbon; one of my favorite libations to bake with.
My love of pecan pie runs deep. Growing up, it was always on the holiday table, without the bourbon of course. Ma used to serve it with whip cream. Us kids, all four of us, would haggle over the leftovers. It was always over the top sweet. We loved it.
Tips and Variations
- As an adult, I find pecan pie usually to be overly sweet because of the corn syrup and added sugar. In this bourbon pecan pie, I’ve left out the corn syrup in favor of brown rice syrup and use brown sugar in place of white with a bit less of it than in some recipes I’ve seen. I prefer brown rice syrup over corn, given the issues surrounding GMOs.
- Bourbon Pecan Pie is best made one day ahead of serving so the rich, custard filling has time to cool and set. Be ready with a homemade, parbaked All Butter Buttermilk Pie Dough, which can be made in advance of whippin’ up this boozy treat. Gently reheat the pie and serve it with sweetened vanilla bean whip cream or a scoop of vanilla bean ice cream for a melty, texturally tantalizing experience!
RELATED: For a dairy and egg free version of this pie, try my Vegan Bourbon Pecan Pie with Coconut Oil Pie Crust.
Quick Guide: How to Make Bourbon Pecan Pie
Make this Southern pecan pie at least one day in advance so the custard has time to cool and set. Then for serving, gently reheat the pie and serve with a big scoop of vanilla bean ice cream! In summary, here’s how to make it (see recipe card for details):
- First, you’ll par bake (partially bake) your pie crust to prevent a soggy bottom.
- Second, make the syrup. On medium-low heat, mix the brown rice syrup and sugar together until the sugar dissolves. Remove from the heat and whisk in the butter, molasses, bourbon, and vanilla. Let this mixture cool to room temperature.
- Third, toast the pecan halves, then arrange the pecans, tops up, in the bottom of the pie.
- Next, once the brown rice syrup mixture has come to room temp, whisk in the eggs. Gently pour the sugar-egg mixture over the pecans.
- Last, bake the pie for 45-50 minutes, turning 1/2 way through the baking. You can tell when it’s done when the center is just set but still slightly soft.
Remove the pie from the oven and cool overnight so the custard has time to set.
Recipe Tips
- The Bourbon: I’ve received a few notes regarding the strength of Bourbon flavor in the finished pie. If desired, sub 1/2 or all apple cider or apple juice for the Bourbon.
- Plan Ahead: The pie dough needs to be made and rested in the refrigerator overnight, prior to rolling and par baking. You can use my Butter Buttermilk Pie Dough recipe or my Sourdough Discard Pie Crust recipe. After baking the pie, it will need several hours to cool before either serving or storing it in the refrigerator.
- PRO TIP: Any leftover pie dough is perfect for making leaves or other shapes to lay on the edges of your pie.
Maker Notes
If having trouble finding Brown Rice Syrup, several readers shared what they used instead in the comments. Here are a few of their recipe notes:
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- Annie said: ” I used agave syrup and it turned out fine. A lovely fragrant pie!”
- Charlotte commented: “I substituted the brown rice syrup for 3/4 C honey and 1/4 C maple syrup. This worked perfectly for my pie.”
- Kristin said: “I substituted with Corn Syrup and Vanilla Extract.”
Related: For a mini version of this pie, see Mini Pecan Pies!
Bourbon Pecan Pie Without Corn Syrup
Ingredients
- 1 Homemade Pie Dough, enough for one disk, make two for leaf decorations (make one day ahead)
- 1 C Brown Rice Syrup, 344g
- 2/3 C Light Brown Sugar, 136g
- 2 Tbs Unsalted Butter, room temperature
- 1 Tbs Molasses
- 1/4 C Bourbon, (see note)** 52g
- 1 1/2 tsp Vanilla Bean Paste or Extract
- 1 1/2 C Pecan Halves, 184g
- 3 Eggs, room temperature, beaten
Instructions
- Make and Roll out The Pie Dough: follow my instructions for making, rolling out and refrigerating the crust on my All Butter Pie Dough or Sourdough Discard Pie Crust recipe. You will need to mix the dough and refrigerate it one day ahead of making the pie.
- Par Bake the Crust: to ensure the bottom crust is cooked through and to prevent a soggy bottom, we need to par bake (partially bake) the crust before filling it with the pecan filling, and baking again. Preheat your oven to 375F. After chilling the rolled out pie dough, dock the dough. Crumble a sheet of parchment paper, then line the dough with the parchment paper. Add 2-3 cups of ceramic pie weights or beans to the parchment, making sure to gently nudge the weights into the corners of the pie plate. Fill to the rim if possible. Place in the oven on a sheet pan, turn the oven down to 350F and bake for 25 minutes. Remove the pie weights and parchment. Rotate the pan, then bake for an additional 5-8 minutes until the crust is lightly golden, slightly transparent and the crust at the rim is beginning to brown. Remove from oven, and set on a cooling rack.
- Make the Pecan Filling: In a small sauce-pot on medium low heat mix the brown rice syrup and sugar. As the mixture starts to bubble around the edges, whisk so that the sugar dissolves. Do not let this mixture come to a boil. Remove from heat and add the butter, molasses, bourbon and vanilla. Whisk to mix. Set aside to cool to room temperature.
- Preheat oven to 325F (163C). Toast the pecan halves for about 10-12 minutes until lightly toasted. They'll toast further as the pie bakes.
- Arrange the pecans in the bottom of the par baked pie crust, in an even layer with tops up.
- Once the brown rice syrup mixture has come to room temperature, add the eggs and whisk until ingredients come together. Gently, pour the sugar-egg mixture over the pecans.
- Bake: Place the pie pan on a sheet pan and bake at 325F (163C) for 45-50 minutes turning 1/2 way through baking. The pie is done when the center is just set but still slightly soft. If the crust starts to get dark, place a crust protector over the rim of the pie or use foil to cover the edges.
- Cool: Remove from the oven and allow to cool completely, about 2-3 hours before slicing and serving. Cover when completely cool and refrigerate for up to three days.
- Cutting this pie can be tricky because it has a soft set. Use a sharp knife and firm pressure when cutting. Dipping your knife in hot water and wiping it dry before cutting will help make a clean edge.
- To reheat for service with ice cream, place in a 325F oven for about 8 minutes.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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I will be making for thanksgiving and trying to cut corners! thanks
hi! would love to compliment on how lovely this sounds and looks !
im wondering if it would set just the same if i had an already made pie crust?
Thank you Kasey and for your note. If your crust is par/blind baked, then there shouldn’t be any issues. If you’re using a fully pre-baked crust, I’m afraid the crust may get too dark or worse, burn. I hope this helps!
I wanted to make this recipe for my family thanksgiving, but I was wondering if the alcohol in the bourbon cooks out of it? There will be far too many kids and I️ don’t want to get them drunk off my pie :)
Hey Kamryn, thank you for your note. Here’s a discussion on the subject that may help. Read Kelley’s swaps below (in the comments).. she didn’t use the bourbon either! I hope this helps and that you enjoy the recipe!
Do you think I could add in a few semi sweet chocolate chips and it will still set up fine?
Hi Moriah! I’ve not tried it, so I’m not sure. If you give it a go, please let us know how it turns out for you!
Would this recipe work for smaller individual pies? Has anyone tried it? Thanks.
It would work, but you may not have as much pie dough left over for decorating due to the additional surface area needed to cover individual pie tins. Additionally, the bake time may need to be reduced slightly. By how much I’m not sure. I hope this helps and I hope you enjoy the recipe! Please share with us should you go for it!
Thank you for this wonderful pie recipe! Your instructions for both this and the pastry were perfect and so easy to follow. I did make a few modifications – sub the brown rice syrup for 0.75 C honey and 0.25 C maple syrup and I added a little extra molasses for a deeper flavour but it turned out wonderfully. I’ll definitely be adding this recipe to my collection!
Just made this recipe for my family Thanksgiving. Needless to say, even the Pie Connoisseurs were impressed!
My local grocery store didn’t carry Brown Rice Syrup or Vanilla Bean Paste – so I substituted with Corn Syrup and Vanilla Extract.
Thank you so much for such a fabulous recipe! I’ll be back for more.
You’re welcome my dear! Thank you so much for your notes, Kristin! I’m thrilled you and your family enjoyed the recipe. (Hooray for the pie connoisseurs!)
Hi Traci! This recipe looks amazing and I plan to make it this year. If I cannot get brown rice syrup, what should I use as a substitute? I am also not a fan of overly-sweet pecan pie. If I have to use corn syrup, how much and what kind should I use?
Thanks!
Or, would I be able to use agave?
I wouldn’t recommend it.
Hi Stacey. Thank you for your note! I wish I had a recommendation for you on a substitute. Corn syrup may work, but it’s ultra sweet and I’m not sure the pie will set up the same. If you do use corn syrup be sure to get organic. I’m sorry I can’t be more help here. Please let us know how it goes…
Hi Traci, Has anyone tried making a Vegan version of this pie? I’m trying to do my best to dump eggs and dairy. Or do you think I’d be better off drinking the Bourbon with a dish of pecans to snack on? (Not that I won’t be doing that anyway.)
Love the blog!
Hey Bob… I’ve not received any notes with regards to this, Bob, but I love a good challenge. Is this something you’d like for Fall? If you do, I’ll be happy to develop it! Just let me know! :D
I think I’ll take you up on the challenge. But considering that I ran home after school to watch Graham Kerr and would rather watch cooking shows on PBS on Saturday instead of college football, I’m going to play too and share with you what I come up with. If you like it the recipe’s yours! Never ask me to do anything with phillo. I can swear in 5 different languages and Martian. It’s a dead language so nobody can prove that the words I use when working with phillo isn’t Martian profanity.
LOL – it’s on the agenda! Thanks! :D
Hey Bob – you can find my vegan version now, here —- > https://vanillaandbean.com/vegan-bourbon-pecan-pie/
Ok…so I have wanted to make this since thanksgiving but only now got to it. I made the pie crust two days before the pie and it was fine in the fridge. Then I made the pie for church potluck so instead of bourbon Tracey suggested an extra egg and 2 tbsp of vanilla…which is what I did…the pie was amazing I got tons of complements from people and I just barely got a piece. It wasn’t tooth ache sweet but just sweet enough…it was definitely divine seriously and not hard…I will definitely make again….thanks Tracey…as always you delivered.
Hooray Kelley! Thannk you so much for sharing your success here and on IG! That’s what I love about this pie… sweet but not too sweet. So happy to hear you, and everyone else enjoyed it! :D