A Delicious Twist on the Classic Thanksgiving Dessert!

Thanksgiving is next week, and I think we can all agree, a Thanksgiving meal is not complete without a slice of homemade pie! After sharing my favorite side dish, I thought I’d share my go-to Bourbon Pecan Pie recipe – a family favorite that’s perfect for Thanksgiving dessert. My family is evenly split in the pumpkin pie vs. pecan pie debate; however, we all agree that no store-bought pecan pie compares to this recipe.

This perfectly balanced Bourbon Pecan Pie has a buttery, flaky crust and a gooey, sweet filling that’s enhanced by a touch of bourbon, giving it a deep and rich flavor. I use light corn syrup and granulated sugar to keep the sweetness subtle, allowing the flavor of bourbon to take center stage. Topped with a generous layer of crunchy pecans, this pie is the ultimate fall dessert! I hope you enjoy this recipe at your holiday celebrations and beyond!

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Homemade Pecan Pie

This Bourbon Pecan Pie is a delicious take on the classic Thanksgiving dessert!

Servings 8 people

Author Chef Tiffany Blackmon

Ingredients

• 1 cup light corn syrup
• 3 eggs, slightly beaten
• 1 cup granulated sugar
• 2 tbsp butter, melted
• ½ tsp vanilla extract
• 2 tbsp bourbon
• 1 ½ cups pecan pieces
• 1 9-inch unbaked pie crust

Instructions

• Preheat oven to 350 °F
• In a large mixing bowl, whisk together corn syrup, eggs, sugar, butter, vanilla extract, and bourbon. Stir in Pecans. Pour filling into the prepared pie crust (I use a glass pie dish).
• Bake on the center rack of the oven for 60-70 minutes. Cool completely for 2 hours on a wire rack before serving.

Notes

TIFFY’S TIPS:

• Pie is done when the internal temperature reaches 200°. I use an instant read thermometer for accuracy. Tap the center surface of the pie lightly, it should spring back when done.
• If pie crust is browning too quickly, cover edges with aluminum foil.
• You can use your favorite pie crust recipe, frozen, or refrigerated pie crusts.
• I’ve used this bourbon, but any bourbon will do.