Bourbon Pecan Pie

A rich, spirited twist on a Southern classic

Bourbon Pecan Pie
Bourbon Pecan Pie

I couldn't find my regular pecan pie recipe, so I decided to try something new this year. I'm so glad I did. This is my new favorite version of pecan pie.


1 pie crust (refrigerated or homemade)
1 1/3 cups pecans, roasted and chopped
1 cup brown sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 egg yolks (room temperature)
1 cup Karo light corn syrup
1/2 cup heavy whipping cream, lukewarm
4 Tablespoons salted butter, cold and diced
2 teaspoons vanilla extract (divided)
1/4 cup bourbon (optional)
Pecan halves


Preheat oven to 350 degrees.

Toast the 1 1/3 cup of chopped pecans. You can do this in the oven or on the stove top.

In a small bowl combine brown sugar, cornstarch and salt, whisk to combine.

Place a sauce pan over low medium heat, add the sugar mixture to it.

Whisk in the egg yolks, Karo, heavy cream, and one teaspoon vanilla, until smooth. Stir continuously and bring to a simmer.

Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.

Remove from heat. Stir in cold diced butter until fully melted.

Stir in 1 teaspoon vanilla extract and bourbon if using.

Add chopped pecans to the bottom of the prepared pie crust. Distribute evenly and pour the pie filling mixture on top. Top with the remaining pecan halves.

Adjust the top rack to be positioned in the middle of the oven.

Cover with foil and bake for 25 minutes. Uncover and continue baking for 15 minutes. Check on the pie, when its down it should be just slightly jiggly and the pecans should look golden brown.

If the pie is still not settled, cover and bake for another 10 mins or as needed.

Remove fail and let it cool on a wire rack for several hours.

Once cooled, transfer to the fridge for the mixture to settle.


You can substitute dark brown sugar for the light brown sugar. You can also substitute dark corn syrup or maple syrup for the Karo.

Recipe Credit:

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