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Easy Bourbon Pecan Pie

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
Easy Bourbon Pecan Pie
Easy Bourbon Pecan Pie Recipe photo by Taste of Home
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  • Total Time
    Prep: 10 min. + freezing Bake: 1-1/4 hours
  • Makes
    10 servings

Ingredients

  • 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

Directions

  • 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.

Test Kitchen tips
  • Dark brown sugar adds a nice caramel flavor to the pie. Don't worry if you only have light brown sugar; you'll get less caramel flavor but more bourbon flavor.
  • While we love pecans paired with bourbon, don't let that stop you from trying this with other nuts. Almonds and hazelnuts would work nicely.

    • Editor's Note
    To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Nutrition Facts
    1 slice: 600 calories, 41g fat (11g saturated fat), 103mg cholesterol, 221mg sodium, 56g carbohydrate (43g sugars, 3g fiber), 7g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Darshy
      Dec 22, 2018

      Followed recipe exactly, after 15 minutes at 425 and 30 minutes at 350 it was totally dark brown and almost burned, and my oven is set correctly. Sooo disappointed.

    • Terri Ann
      Sep 27, 2018

      Nice to see an adventurer. I will be baking 3 of these for Thanksgiving Dinner

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