A Simple, Homemade Pecan Pie Recipe for Thanksgiving & Beyond
After sharing my family’s favorite Thanksgiving side dish last week, it only felt right to share my Bourbon Pecan Pie as we lead up to turkey day. If you are in charge of desserts this Thanksgiving, allow me to introduce you to the homemade pecan pie recipe that is certain to have guests coming back for seconds. My family is evenly split when it comes to the pumpkin pie versus pecan pie debate. However, we all agree that no store bought pecan pie compares to this homemade bourbon pecan pie recipe. There is simply no better way to end your turkey day meal than with a slice of homemade pie.
This perfectly balanced Bourbon Pecan Pie has a buttery and flaky crust with a gooey and sweet filling that is 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. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, this homemade pecan pie recipe 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.
Make sure to scroll to the bottom of this blog post to shop my must-have items for homemade cornbread dressing! Also check out my Thanksgiving Essentials blog post HERE! As always, make sure to subscribe to my newsletter and follow me on Instagram for more content.
Bourbon 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, prepared according to package instructions.
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 or until set 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 good quality bourbon will do.
