Bourbon Pecan Pie

A slice of bourbon pecan pie with ice cream on top.

3.3 from 3 reviews

This Bourbon Pecan Pie starts with perfectly toasted pecans, combined with a creamed butter, maple syrup and bourbon filling, then baked inside a buttery flaky crust. This pecan pie made without corn syrup is a unique twist on the classic.


  • 1-9″ single pie crust, prepared preferably one day ahead
  • 3 cups (280 grams) raw unsalted pecans 
  • 4 ounces (113 grams) unsalted butter, room temperature
  • ½ teaspoon kosher salt
  • 3/4 cup packed (150 grams) dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (15 grams) all-purpose flour
  • ¾ cup (240 grams) pure maple syrup
  • 1-2 tablespoons bourbon (see note)
  • 3 large eggs, room temperature


Prepare the Pie Crust:

  1. Prepare the pie dough, preferably a day ahead of time.
  2. Roll out the pie dough to an 11″ circle and line a 9” pie plate with the pastry, crimping the edges as desired. Place in the freezer to firm up for 10-20 minutes, while the oven preheats.
  3. Preheat oven to 425ºF and place one oven rack in the second to lowest spot and one in the middle.
  4. Line the pie dough with a parchment round piece of paper and then add pie weights to fill (such as dry rice, bean or lentils), making sure to push the pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from the oven and remove the parchment and pie weights. Return to the oven and bake for an additional 5-10 minutes until the pastry is fully baked through.
  5. Meanwhile, place pecans on a parchment-lined baking sheet and place them in the oven on the middle rack for 8 minutes, or until the pecans are fragrant. Remove and let cool.
  6. Lower the heat to 350º.

Make Filling:

  1. Once cool enough to handle, chop the pecans roughly, saving a few whole pieces to add to the top of the pie.
  2. With an electric mixer, cream butter, salt, sugar and vanilla together until light and fluffy, about 2 minutes. Mix in the flour until combined.
  3. With the mixer running on low speed, pour in the maple syrup and bourbon (if using) and mix until fully combined.
  4. Add in eggs, one at a time, beating after each addition until fully incorporated. The mixture will likely look “broken” or “curdled” at this juncture but don’t worry; this is normal.
  5. Fold in two cups of the chopped pecans, and save the remainder (including any whole pieces) for the top of the pie.
  6. Transfer the filling into the baked pie crust and smooth over the top. Sprinkle the remaining 1 cup of pecans on top of the filling.
  7. Bake on the middle rack until the filling is nearly set, with just a slight jiggle in the middle of the pie, about 45 minutes. If the crust is browning too quickly while baking, cover it with a pie shield or aluminum foil.
  8. Let the pecan pie cool for about 4 hours before slicing.
  9. Serve at room temperature with maple whipped cream or ice cream.


Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

The recipe calls for 1-2 tablespoons of bourbon. If you really want the bourbon to shine, use two tablespoons. If you prefer the flavor to be more in the background, use one tablespoon.

The boiling point of alcohol is 173ºF. What that means is that when the filling reaches that temperature the alcohol will start to burn off. But that doesn't mean that by the time the pie is done cooking, that all the alcohol will 100% have all been evaporated away. To be on the safe side, I'd avoid serving this pie to anybody that cannot or does not want to consume any alcohol.

Keywords: Bourbon Pecan Pie