Bourbon Pecan Pie

Bourbon Pecan Pie

Instead of making the usual old pecan pie recipe, try this Bourbon Pecan Pie recipe. It's got an extra splash of flavor and is simply delightful served in all its warm gooeyness with a scoop of vanilla ice cream.

Cooking Time1 hr


  • 1 (10-inch) pie shell
  • 4 eggs
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 1/2 cup dark corn syrup OR 1-1/2 cups light corn syrup plus 2 tablespoons of molasses
  • 2 tablespoons plus 1 teaspoon melted butter
  • 2 teaspoons vanilla
  • 6 ounces pecan halves (standard bag weight)
  • 3 to 4 tablespoons bourbon whiskey


  1. Preheat oven to 350 degrees F.
  2. Lightly toast pecan halves in oven. Do not burn.
  3. Beat eggs until just blended, not frothy.
  4. Blend in sugar, salt and corn syrup (or corn syrup plus molasses).
  5. Add melted butter and vanilla.
  6. Add bourbon just before adding mixture to pie shell.
  7. Spread nuts in the bottom of pie shell.
  8. Pour filling over nuts. Make sure nuts are completely coated with filling.
  9. Place pie in oven. Reduce heat to 325 degrees F at once.
  10. Bake 50 to 60 minutes.

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