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 had to share my Bourbon Pecan Pie recipe – a longstanding family favorite! 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!
This Bourbon Pecan Pie not only delivers incredible flavor but also makes for a beautiful centerpiece on your Thanksgiving dessert table. The rich aroma of the bourbon paired with the toasted pecans is enough to make your guests eagerly anticipate their first bite. Whether you serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, this pie is sure to be the perfect sweet ending to your Thanksgiving meal. It also keeps well for a few days, making it a fantastic make-ahead dessert option for your holiday gatherings!
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Homemade Pecan Pie
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
- 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.
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