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
Table of contents
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.
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.
- 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.
Kitchen Tools and Equipment
- 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.
- 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.
- 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.
- Whisk: A whisk is crucial for blending the filling ingredients thoroughly, ensuring a smooth and well-mixed consistency.
How to Make
Time needed: 2 hours.
- 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!
- 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.
- Assemble Pie
Get out a 9″ pie plate. Place the pie crust in a pie pan. Then pour the filling into the crust.
- 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.
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.
How to Store Bourbon Pecan Pie
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.
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.
Frequently Asked Questions
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.
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.
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.
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.
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.
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.
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.
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.
Bourbon Pecan Pie:
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.
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
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.