Bourbon Pecan Pie Recipe

10 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Chill 1 hour
Total Time 2 hours

Bourbon Pecan Pie is a yummy take on the classic version. Its rich, buttery, bourbon filling will make it the most popular treat at any party!

Homemade Pecan Pie with bourbon is always a crowd-pleasing option to add to your holiday dessert table. The delicious pecan filling is sweet and gooey with crunchy sugar crystallization on top. The pecans add extra crunch and taste, and the buttery, flakey crust holds it all together perfectly. Adding a couple tablespoons bourbon to the mix just makes it all even more incredible!

The amazing, nutty flavor of this Boozy Pecan Pie tastes best with a cool, creamy topping. There are several delicious options for toppings. We’ve included instructions for bourbon whipped cream in the recipe card. You can also use classic Whipped Cream or a scoop of Vanilla Ice Cream to finish the dessert. 

Images: How to Make

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Sabrina’s Bourbon Pecan Pie Recipe

Sabrina’s Bourbon Pecan Pie with Bourbon Whipped Cream offers a unique twist on the classic Southern dessert. This recipe combines the rich flavors of pecans, bourbon, and a buttery crust, creating a gooey, sweet, and slightly boozy pie. The addition of Bourbon Whipped Cream, made with heavy cream, powdered sugar, and bourbon, adds an extra layer of indulgence. Simply bake the pie until set, let it cool on a wire rack, top with the decadent whipped cream, and savor the delicious blend of flavors. Perfect for special occasions or a Southern-inspired treat.

If you like our Classic Pecan Pie, this version is the perfect way to take the traditional Southern comfort food to the next level. It’s the ultimate Thanksgiving Dessert!

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Can This Be Made Ahead of Time?

Yes, it can be made ahead of time. You can prepare the pie a day in advance and store it in the refrigerator. The Bourbon Whipped Cream can also be made ahead and refrigerated separately. Assemble and serve the whipped cream when ready to enjoy for the freshest taste and texture.

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  • Butter: Melt the unsalted butter before starting the recipe. That way, it mixes with the liquid ingredients in the syrup mixture. 
  • Bourbon: The bourbon increases the sweet flavor in the pecan pie and adds vanilla undertones. 
  • Dark Corn Syrup: You should be able to find dark corn syrup in the baking aisle. Its dark, rich taste adds to the complex flavor in the fabulous dessert. If you have light corn syrup, you can use it instead. It just won’t make as rich of a syrup mixture. 
  • Pecan Halves: While you’re in the baking aisle, make sure you grab a bag of pecans, so you have 1 ½ cups pecan halves for the pie. The crunchy pecans taste amazing in the gooey pie filling. 
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Kitchen Tools and Equipment

  1. Mixing Bowl: A mixing bowl is essential for whisking together the ingredients for the Bourbon Pecan Pie filling. Choose a large bowl to accommodate all the components easily.
  2. Pie Plate: A 9″ pie plate is the ideal size for baking the Bourbon Pecan Pie. Ensure it’s oven-safe and deep enough to hold the filling.
  3. Stand Mixer (optional): While not mandatory, a stand mixer can simplify the process of making Bourbon Whipped Cream. It ensures a smooth, consistent texture. You can use a hand mixer as an alternative.
  4. Whisk: A whisk is crucial for blending the filling ingredients thoroughly, ensuring a smooth and well-mixed consistency.
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How to Make

Time needed: 2 hours.

  1. Prep Time

    If you’re using frozen pie dough, get it out of the freezer. You can buy pecans that are already chopped. But, if you have whole pecans, you can pulse them in a food processor to quickly break them a little bit. Make sure not to break them too small!ingredients for Bourbon Pecan Pie

  2. Pecan Pie Filling

    Add granulated sugar, dark corn syrup, melted butter, eggs, bourbon, salt, and 1 ½ cups pecans to a large mixing bowl. Stir until the liquids are blended into a golden syrup, and the pecans are evenly distributed. Bourbon pecan pie filling

  3. Assemble Pie

    Get out a 9″ pie plate. Place the pie crust in a pie pan. Then pour the filling into the crust. pouring filling into pie crust

  4. Baking Time

    Put the pie in the Bourbon Pecan Pie in the preheated oven and bake for 50-60 minutes until the sides are set, and the center of the pie is barely jiggly. If the crust edge is browning too fast in the oven, you can wrap it in foil. 

  5. Finish

    Let the pie cool for 1 hour before serving. While the pie cools, add heavy cream to your stand mixer and beat at medium-high speed. Once soft peaks form, add in powdered sugar and continue beating until stiff peaks form. Add the bourbon and mix at low speed. Keep the bourbon whipped cream in the fridge until you serve it over pie. single slice of Bourbon Pecan Pie with whipped cream

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Nutritional Facts

Nutrition Facts
Bourbon Pecan Pie
Amount Per Serving
Calories 631 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 131mg44%
Sodium 219mg10%
Potassium 149mg4%
Carbohydrates 64g21%
Fiber 2g8%
Sugar 53g59%
Protein 5g10%
Vitamin A 969IU19%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Store Bourbon Pecan Pie

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Storing Leftovers

To keep your Bourbon Pecan Pie fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. This prevents moisture loss and helps maintain its flavor and texture. Consume within 3-4 days for the best taste.

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If you need to store it for an extended period, wrap the pie tightly in plastic wrap and aluminum foil, or use an airtight container. Freeze for up to 2-3 months. Thaw in the refrigerator before reheating for the best results.

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Frequently Asked Questions

How to make homemade pie crust?

You can speed up this recipe by using a store-bought crust. However, if you prefer making crust from scratch, it’s surprisingly easy. We have a Simple Pie Crust Recipe that you can go to for more detailed instructions, but here are the general steps to give you an idea:

You’ll start by adding the dough mixture to your food processor and pulsing. Add ice-cold water through the chute as you go. It should form a crumbly dough. 
Add the dough to plastic wrap and press it into a ball. Then refrigerate for 4 hours. 
When you’re ready to use, roll it out into a dough disk, and press the dough into pie plate. 

Is it safe to serve to kids?

Bourbon is a great way to add depth of flavor to your delicious pecan pie. But, you might want to make a second pie for kids or anyone else who doesn’t want alcohol. The oven temperature is high enough it will start to bake out the alcohol. But, there’s no guarantee that it will all be baked out by the time the recipe is done baking. 

Can I substitute the bourbon in the recipe with something else?

Yes, you can substitute bourbon with an equal amount of non-alcoholic vanilla extract or bourbon extract for a non-alcoholic version. This will maintain the flavor without the alcohol content.

Can I use a store-bought pie crust instead of homemade crust?

Absolutely! You can save time by using a prepared pie crust. Just ensure it’s thawed if frozen and follow the pie plate size specified in the recipe.

What should I do if the pie crust edges start to brown too quickly during baking?

If the edges of your pie crust brown too quickly, cover them with a pie crust shield or aluminum foil strips. This prevents over-browning while allowing the pie’s center to bake properly.

Can I make the Bourbon Whipped Cream without bourbon for a non-alcoholic version?

Certainly! You can omit the bourbon from the whipped cream, and it will still be delicious. You might want to add a little extra vanilla extract or flavoring for an extra kick.

How do I know when the Bourbon Pecan Pie is done baking?

The pie is done when the edges are set, and the middle is barely jiggly. You can also insert a toothpick into the center; if it comes out mostly clean or with a few moist crumbs, it’s ready.

Can I freeze leftover Bourbon Pecan Pie with the Bourbon Whipped Cream?

It’s best to freeze the pie without the whipped cream. Whipped cream can lose its texture when frozen. Freeze the pie separately and add fresh whipped cream after thawing for the best taste and texture.

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Recipe Card

Bourbon Pecan Pie

Bourbon Pecan Pie is a yummy take on the classic version. Its rich, buttery, bourbon filling will make it the most popular treat at any party!
Yield 10 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Author Sabrina Snyder


Bourbon Pecan Pie:

  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1/3 cup unsalted butter , melted
  • 3 large eggs
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves
  • 1 pie crust

Bourbon Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 3 tablespoons premium bourbon


Bourbon Pecan Pie:

  • Whisk together sugar, dark corn syrup, melted butter, eggs, bourbon, salt and pecans until well blended.
  • Line a 9" pie plate with your pie crust.
  • Pour the mixture into the pie plate.
  • Bake for 50-60 minutes or until the sides are set and the middle is barely jiggly.
  • Let cool 1 hour before topping with whipped cream and serving.

Bourbon Whipped Cream:

  • To your stand mixer add the heavy cream on medium-high speed.
  • Beat to soft peaks, add in the powdered sugar and keep beating to stiff peaks.
  • Add in the bourbon and mix on low speed until just combined.
  • Keep refrigerated until use.


  1. Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  2. To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 631kcal | Carbohydrates: 64g | Protein: 5g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 219mg | Potassium: 149mg | Fiber: 2g | Sugar: 53g | Vitamin A: 969IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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Variations on Bourbon Pecan Pie

  • Chocolate Bourbon Pecan Pie: Mix ½ cup chocolate chips into the filling mixture to make Chocolate Bourbon Pecan Pie. Try using semisweet or dark chocolate for more bittersweet chocolate chips in pecan chocolate chip pie. 
  • Brown Sugar Pecan Pie: If you prefer using brown sugar instead of dark corn syrup, you can substitute it in this recipe. For each cup of corn syrup, dissolve 1 ¼ cups packed brown sugar in ¼ cup water and add the mixture to the pie filling. 
  • Bourbon substitutes: If you don’t want to use bourbon in this recipe, you can use brandy or cognac. If you prefer to skip the alcohol altogether, try our regular Pecan Pie Recipe

More Bourbon Recipes

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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