Bourbon Pecan Pie Without Corn Syrup

Southern Style Bourbon Pecan is rich, buttery and sweetened with dark brown sugar and brown rice syrup cradled in an all butter buttermilk pastry. | Vanilla And Bean

Bourbon Pecan Pie Without Corn Syrup

*Advance Prep* Make the pie dough and put it in the refrigerator at least one day before you make the pie. Also, the pie will need plenty of time to cool, about 2-3 three hours before serving or refrigerating.

Calling all bourbon fans... this is your pie! Creamy and custard like on the inside with a nice pecan layer on top cradled in a flakey, homemade crisp pie crust. Make this one day ahead of when needed so the custard filling has time to cool and set. NOTE: Prep time can vary depending on baker experience and if additional pastry decorations are added.

Recipe updated Nov. 2024 to include par baking and storing tips.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword Bourbon Pecan Pie, Pecan Pie

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Pieces

Calories 553kcal

Author Traci York

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

*Use pie dough to make leaves or other shapes to lay on the edges of your pie. Cut shapes, freeze for about 5 minutes, then 'glue' them to the edge of the crust using egg wash. Egg wash the top of the decorative pieces.

**I've received a few notes regarding 1/4 C Bourbon being too strong. Feel free to sub apple cider or apple juice for half or all of the Bourbon.

Recipe inspired by my Ma and Chef Kimberly Smith.

Nutrition