Best 11 Bourbon Flavored Pecan Pie Recipes

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Have you ever craved for a dessert that is sweet, nutty, and infused with a hint of smoky bourbon? Look no further! Bourbon flavored pecan pie is a delectable treat that combines the classic flavors of pecan pie with the distinctive taste of bourbon whiskey. This article will guide you through the steps of creating the perfect bourbon pecan pie, from gathering the necessary ingredients to mastering the art of blind baking the crust. Get ready to tantalize your taste buds with this luxurious and irresistible dessert that will leave you wanting more.

Here are our top 11 tried and tested recipes!

SOUTHERN BOURBON PECAN PIE



Southern Bourbon Pecan Pie image

When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. -Paul Falduto, Efland, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1 cup sugar
1 cup dark corn syrup
3 large eggs
1/4 cup bourbon
1 teaspoon vanilla extract
Pinch salt
1-1/2 cups pecan halves
1 frozen deep-dish pie crust (9 inches)

Steps:

  • Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.

Nutrition Facts : Calories 536 calories, Fat 26g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (60g sugars, Fiber 2g fiber), Protein 5g protein.

EASY BOURBON PECAN PIE



Easy Bourbon Pecan Pie image

This pie has a mellow bourbon flavor that's not too strong and not too sweet. And it is easy, crunchy and chewy-just what you want in a pecan pie. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

12 ounces toasted pecan halves, divided
4 large eggs, room temperature
1/2 cup packed dark brown sugar
1/4 cup sugar
1 cup dark corn syrup
8 tablespoons unsalted butter, melted
1/4 cup bourbon
2 teaspoons vanilla extract
1/4 teaspoon salt
1 sheet refrigerated pie crust
Vanilla ice cream, optional

Steps:

  • In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next 5 ingredients and chopped pecans., Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes. , Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 600 calories, Fat 41g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 221mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.

FAVORITE BOURBON PECAN PIE



Favorite Bourbon Pecan Pie image

This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.

Provided by BlueEyedBaker

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

½ cup white sugar
½ cup brown sugar
3 tablespoons butter, melted
½ cup light corn syrup
3 eggs, beaten
2 tablespoons bourbon
2 cups pecan halves
1 (9 inch) unbaked deep-dish pie crust

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
  • Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 55.9 g, Cholesterol 81.2 mg, Fat 33.1 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 190.4 mg, Sugar 32.6 g

BOURBON PECAN PIE



Bourbon Pecan Pie image

Provided by Alton Brown

Categories     dessert

Time 6h

Yield 1 pie; 8 servings

Number Of Ingredients 24

4 tablespoons unsalted butter, cubed
3 1/2 ounces pecan halves or pieces
6 ounces all-purpose flour, plus extra for rolling
1/2 teaspoon kosher salt
2 tablespoons ice water
2 tablespoons bourbon, chilled
3 large eggs
3 1/2 ounces sugar
6 ounces golden syrup
4 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
8 ounces Spiced Pecans, recipe follows, coarsely chop 6 ounces and leave the remaining 2 ounces whole
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water

Steps:

  • To make the crust: Chill the butter in the freezer for 15 minutes.
  • Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
  • To assemble and bake the pie: Heat the oven to 350 degrees F.
  • Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
  • Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
  • Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
  • Line a half sheet pan with parchment paper and set aside.
  • Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
  • Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
  • Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.

BOURBON PECAN PIE



Bourbon Pecan Pie image

This is a classic and simple recipe given a Southern kick with a little bourbon. The alcohol will evaporate when you bake the pie, and you're left with a richly flavored, gooey dessert, intensely sweet with a baseline of vanilla. You do need both light and dark corn syrup for this - using only one or the other will change the pie's flavor. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Julia Reed

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

3 eggs, lightly beaten
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pie shell (see recipe)
1 1/4 cups coarsely chopped pecans

Steps:

  • Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
  • Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
  • Place on a rack to cool slightly.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 18 grams, Carbohydrate 74 grams, Fat 29 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 259 milligrams, Sugar 58 grams, TransFat 0 grams

BOURBON PECAN PIE



Bourbon Pecan Pie image

No you can't taste the vinegar--it just tames the over-the-top sweetness of the typical pecan pie. The bourbon? Well it's just plain good!

Provided by jrbuilta

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 11

3 large eggs
½ cup light brown sugar
1 cup light corn syrup
¼ cup unsalted butter, softened
2 tablespoons bourbon whiskey
1 ½ tablespoons half-and-half
1 tablespoon white vinegar
1 tablespoon quick-mixing flour (such as Wondra®)
¼ teaspoon salt
1 ½ cups pecan halves or pieces
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Beat eggs in a large mixing bowl with an electric mixer until frothy. Mix in brown sugar. Add corn syrup and mix. Add butter, bourbon, half-and-half, vinegar, flour, and salt and beat until well mixed, 1 to 2 minutes.
  • Toast pecans in a dry skillet over low heat until fragrant, 3 to 5 minutes. Place evenly in the pie crust. Pour filling mixture over. Do not overfill; you may have a little left over. Place pie on a baking sheet.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until a knife inserted into the center comes out mostly clean, about 25 minutes more. Cover the edges of the crust with foil to prevent overbrowning if desired. Remove from the oven and let cool for at least 1 hour before slicing.

Nutrition Facts : Calories 530.2 calories, Carbohydrate 59.4 g, Cholesterol 86 mg, Fat 31.5 g, Fiber 3 g, Protein 6 g, SaturatedFat 7.7 g, Sodium 247.1 mg, Sugar 25.4 g

BOURBON-FLAVORED PECAN PIE



Bourbon-Flavored Pecan Pie image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

3/4 cup sugar
1/2 cup dark corn syrup
2 1/2 tablespoons unsalted butter, cut into cubes
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons bourbon
1/4 teaspoon kosher salt
2 large eggs
Cooking spray
1 sheet refrigerated pie dough (half of a 15-ounce package)
1 cup pecan pieces
Whipped cream, for serving (optional)

Steps:

  • Preheat the oven to 350 degrees F. Stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts. Remove from heat. Add the butter and let melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy. Gently stir in the vanilla, bourbon and salt.
  • Whisk the eggs in a medium bowl. Gradually add the sugar mixture, whisking until incorporated.
  • Lightly mist four 4-inch individual pie pans with cooking spray. Unfold the pie dough and cut into quarters; press each piece into a pan and crimp the edges with your fingers. Place on a baking sheet. Divide the pecans evenly among the pie shells and pour the filling on top.
  • Bake the pies until golden and firm, about 45 minutes. Cool completely on a rack, then carefully remove from the pans. Serve with whipped cream, if desired.

EASY BOURBON PECAN PIE



Easy Bourbon Pecan Pie image

Paula Deen's Recipe. This is so simple and delicious. The bourbon gives the pie such a rich flavor. It's my husbands favorite pie of all time!

Provided by Teresa in Charleston

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2-2 cups pecan halves
2 tablespoons good-quality Bourbon
1 (9 inch) deep dish pie shells, unbaked

Steps:

  • Preheat the oven to 375 degrees.
  • In a medium bowl, stir together the sugar and melted butter.
  • Add the corn syrup, eggs, pecans, and bourbon, & stir until all ingredients are combined.
  • Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
  • Bake for 10 minutes and lower the temperature to 350 degrees and continue to bake for an additional 25 minutes, or until the pie is set.
  • Remove from oven and cool on a wire rack.

Nutrition Facts : Calories 440.6, Fat 24.7, SaturatedFat 6.1, Cholesterol 90.8, Sodium 190.6, Carbohydrate 51.4, Fiber 1.9, Sugar 32, Protein 4.8

BOURBON PECAN PIE



Bourbon Pecan Pie image

Make and share this Bourbon Pecan Pie recipe from Food.com.

Provided by Audrey M

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 butter pie dough or 1 shortening pie dough
1/2 cup packed light brown sugar
3 large eggs
1 cup dark corn syrup
2 tablespoons unsalted butter, melted
1 tablespoon Bourbon
1 teaspoon vanilla extract
1 pinch salt
1 1/2 cups loosely coarsely chopped pecans

Steps:

  • Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Position a rack in the bottom third of the oven and preheat to 400 degree.
  • Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
  • Bake until the pastry seems set, about 15 minutes.
  • Remove the foil and set the pie shell aside on a baking sheet.
  • Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
  • Arrange the pecans in pan and pour in the filing.
  • Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
  • Transfer the pie to a wire cooling rack.
  • Let stand until warm, or cool completely.
  • Store, covered, at room temperature for up to 2 days.
  • Serve at room temperature.
  • The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
  • Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
  • Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

BOURBON PECAN PIE



Bourbon Pecan Pie image

This bourbon-scented pecan pie from Vallery Lomas is great for Thanksgiving-or throughout the fall.

Provided by Vallery Lomas

Yield Makes one 9-inch pie

Number Of Ingredients 17

2½ cups (300g) all-purpose flour
2 tsp. granulated sugar
1 tsp. kosher salt
1 cup (2 sticks/226g) cold unsalted butter, cut into 1-inch slices
1⁄3 cup (80ml) ice cold water, or more as needed
2 Tbsp. (30ml) apple cider vinegar
4 large eggs
4 Tbsp. (55g) unsalted butter, melted and slightly cooled
1 Tbsp. (8g) cornmeal
1 Tbsp. (15ml) vanilla extract
1 tsp. kosher salt
1 cup cane syrup (340g) or dark corn syrup
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
3 Tbsp. (45ml) bourbon
2½ cups toasted pecan halves
1 partially-baked Flaky Pie Crust

Steps:

  • Add the flour, sugar, and salt to the bowl of a food processor, or a large bowl if using a pastry blender. Pulse or whisk until the mixture is combined.
  • Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses. There will be some larger pieces of butter, and that's a good thing. If using a pastry blender, blend the butter until it's pea size.
  • Add the cold water and vinegar to a cup and pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like tiny clumps (like space dots ice cream), and there are no large pockets of flour. If using a pastry blender, use a large rubber spatula for this step, folding until no large pockets of flour remain.
  • Tip the mixture onto your work surface and use a light touch to gather the dough together and pat it down until it's about 1 inch thick. Fold the dough in half, then pat it back down to a 1-inch block. Repeat twice, then pat and gather the dough into 2 round discs, smoothing the sides so they aren't dry and crumbly. Wrap the discs tightly in plastic and let them rest in the refrigerator for at least 30 minutes, and up to 3 days.
  • When ready to par-bake the pie crust, preheat oven to 350°F. On a lightly floured surface, roll out one disc of pie dough to an 11-inch circle, and transfer it to a 9-inch pie plate. Fit the dough into the pie plate, trimming any edge overhang that's greater than 1 inch.
  • Prick the dough all over with the tines of a fork. Fit a piece of aluminum foil or parchment paper on the crust, leaving enough overhang so that you use the edges to lift it out later. (I like to use foil because I can easily cover the edges to prevent them from cooking too quickly, but parchment paper works, too.) Fill with pie weights or dried beans so the dough holds its shape and doesn't puff up.
  • Bake on the middle rack until the bottom of the crust is dried out, about 20 minutes. You know it's ready if, when you lift out the foil or parchment, it doesn't stick. Carefully remove the pie crust from the oven by sliding it out and holding it from the bottom, so that you don't disturb the sides or edges of the crust (best to use two oven mitts). Carefully remove the parchment paper or foil and the pie weights or beans. Set the pan on a cooling rack for the crust to cool.
  • In a large bowl, whisk together the eggs, melted butter, cornmeal, vanilla, and salt.
  • Combine the cane syrup, sugars, and bourbon in a medium saucepan set over medium heat. Use a wooden spoon or whisk to stir continually. When the syrup starts to boil, cook an additional 2 minutes, then remove the pan from the heat.
  • Use one hand to continually whisk the egg mixture and use the other hand to slowly pour one-third of the hot syrup into the egg mixture. Continually whisking tempers the eggs so they can be heated without scrambling. Pour the egg mixture into the saucepan with the syrup, continuing to whisk constantly. Stir in the pecans and set aside for 30 minutes to let the syrup mixture cool.
  • If you've turned the oven off, preheat to 350° and place a rack in the middle of the oven.
  • When the syrup is at room temperature, pour it into the par-baked pie crust and bake until the center of the pie is just set and doesn't jiggle, and a knife inserted into the center comes out clean, 50 to 55 minutes.
  • Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling can firm up. Slice and serve.

BOURBON PECAN PIE



Bourbon Pecan Pie image

This pie is really yummy and naughty. But perhaps one only for adults? Make one without the bourbon for the kids, or treat them all to ice cream instead.

Provided by PalatablePastime

Categories     Pie

Time 1h15m

Yield 1 pie, 6-7 serving(s)

Number Of Ingredients 10

3 eggs
3/4 cup muscovado sugar or 3/4 cup light brown sugar
1/4 cup dark molasses
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 -2 tablespoon Bourbon (amount to taste)
1 cup coarsely chopped pecans
50 -60 pecan halves (to top pie)
1 (9 inch) pie crusts (refrigerated ready-to-bake or homemade)

Steps:

  • Preheat oven to 350°F.
  • Blind bake the crust: allow pie crust to reach room temperature.
  • Line 9" pie pan with crust; fold excess dough over around edges and flute.
  • Prick crust bottom & sides with a fork and chill pie crust for 30 minutes.
  • Line crust with parchment and fill with pie weights (or dry beans) and bake for 10 minutes. Remove and let cool while preparing filling. Remove pie weights and parchment.
  • Prepare the filling: beat eggs lightly in a large bowl.
  • Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.
  • Stir in the chopped pecans.
  • Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.
  • To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust & center comes out clean.
  • Cool on a trivet or wire rack.

Nutrition Facts : Calories 826.2, Fat 47.3, SaturatedFat 8.4, Cholesterol 103.2, Sodium 265.9, Carbohydrate 99, Fiber 5.2, Sugar 49.9, Protein 9

Tips:

  • Use a quality bourbon. The flavor of the bourbon will come through in the pie, so it's important to use a good one. Look for a bourbon that is at least 80 proof and has a robust flavor.
  • Don't overcook the pie. The filling should be set but still slightly wobbly in the center. If you overcook the pie, the filling will be dry and crumbly.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld together.
  • Serve the pie with a dollop of whipped cream or ice cream. This will add a touch of richness and creaminess to the pie.

Conclusion:

Bourbon-flavored pecan pie is a delicious and decadent dessert that is perfect for any occasion. With its rich, buttery filling and crispy pecan topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this bourbon-flavored pecan pie a try.

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