Introduction

This classic Pecan Pie with Bourbon is a rich and decadent dessert perfect for special occasions or cozy gatherings. The buttery crust pairs beautifully with a smooth, sweet filling accented by a subtle hint of bourbon and toasted pecans. It’s sure to impress your family and friends with every bite.

A close-up of a slice of pecan pie with three visible layers: a golden brown crust at the bottom that looks crisp, a thick, gooey, caramel-colored filling in the middle full of pecan pieces, and a top layer of whole reddish-brown pecans arranged neatly. Sitting on top of the pie slice is a smooth, creamy, white scoop of vanilla ice cream starting to melt slightly over the edges. The pie is placed on a white plate, with a white marbled textured surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour

1/4 cup unsalted butter (cold and diced)

1/4 cup shortening (cold and diced)

1/4 teaspoon salt

1 teaspoon light brown sugar

1/4 teaspoon ground cinnamon (optional)

3-4 tablespoons cold water

1 1/3 cups pecans (roasted and chopped)

1 cup dark brown sugar (light brown sugar also works)

1/3 cup cornstarch

1/2 teaspoon salt

4 egg yolks (room temperature)

1 cup dark corn syrup (or maple syrup)

1/2 cup heavy whipping cream (lukewarm)

4 tablespoons unsalted butter (cold and diced)

1 teaspoon vanilla extract

1/4 cup bourbon (optional, skip if avoiding alcohol)

22 pecan halves (for topping)

Instructions

Step 1: Prepare the pie crust by combining flour, salt, brown sugar, and cinnamon (if using) in a food processor. Add cold butter and shortening, then pulse until the mixture resembles coarse crumbs.

Step 2: Gradually add cold water, pulsing until the dough comes together and appears shiny. If too dry, add one more tablespoon of water. You can also combine these ingredients by hand using a pastry blender or fingers in a large bowl.

Step 3: Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight for best results.

Step 4: When ready, lightly flour a surface with waxed paper and roll out the dough to fit a 9-inch or 10 1/2-inch pie dish. Transfer the dough to the pie plate, pressing evenly into the bottom and sides.

Step 5: To make the filling, whisk together brown sugar, cornstarch, and salt in a small bowl. Pour this mixture into a saucepan over medium-low heat.

Step 6: Whisk in the egg yolks, dark corn syrup (or maple syrup), and lukewarm heavy cream. Stir continuously and bring to a gentle simmer.

Step 7: Reduce heat to low and cook, stirring occasionally, until the mixture thickens to a pudding-like consistency, about 5-10 minutes.

Step 8: Remove from heat, then stir in the cold diced butter until melted. Add vanilla extract and bourbon, if using, and mix well.

Step 9: Spread the chopped pecans evenly over the prepared pie crust. Pour the filling on top, stirring slightly to combine, and level the surface with a spatula.

Step 10: Arrange the pecan halves on top for decoration.

Step 11: Preheat the oven to 350°F (175°C) and position the rack in the middle. Cover the pie loosely with foil and bake for 30 minutes.

Step 12: Remove the foil and bake uncovered for another 20 minutes. The filling should be slightly jiggly and the pecans golden brown. If not set, cover and bake up to 10 more minutes as needed.

Step 13: Cool the pie on a wire rack for several hours, then refrigerate to let the filling fully settle.

Step 14: Serve chilled, ideally with a scoop of vanilla ice cream.

Tips & Variations

For a nut-free version, substitute pecans with toasted coconut flakes or chocolate chips.

Use maple syrup instead of corn syrup for a slightly different, more natural flavor.

Chilling the dough overnight improves texture and easier handling.

If you avoid alcohol, simply omit the bourbon; the pie will still be delicious.

Toast pecans lightly before chopping to enhance their flavor and crunch.

FAQs

Can I make the pie crust ahead of time?

Yes, you can prepare the pie crust dough and refrigerate it for up to 2 days or freeze it for up to 1 month before rolling it out.

How do I know when the pecan pie is fully baked?

The pie is done when the filling is mostly set but still slightly jiggly in the center, and the pecans on top are golden brown. Avoid overbaking to prevent cracking.