Bourbon Pecan Pie
Traditional pecan pie gets taken to the next level! Bourbon Pecan Pie is a grown-up Christmas or Thanksgiving dessert and as a result, will have everyone craving seconds, and, it is made with no corn syrup.
The bourbon flavor is not too prominent and naturally, if you are feeding children, you can leave it out. The bourbon just adds a richness to the pie and increases the nuttiness.
This is grown-up pecan pie! My husband only requests pie once a year and that is for Thanksgiving. I usually make him 1 pumpkin and 1 pecan, but this year he has chosen only 1 because there’s only 2 of us and I’m not a big dessert eater, and of course, pecan wins because I added bourbon.
The crust is buttery and flaky and almost takes on a nutty flavor that you can only get from a good, buttery crust. I like a pretty crust, and if you’re willing to try my easy method of getting pretty edges, well let’s just say it will be worth it just to please the mother-in-law!
The key to a pretty crust is pretty simple. Leave a 1 inch board around the pie dish, then simply fold the dough and tuck it behind itself (pic on left). Go around the entire pie, using your thumb and index finger of one hand and index finger of the other hand and create the lovely fluted edge.
Have you ever had pie and the bottom crust looks raw? This happens when the filling is added to uncooked pastry so I like to ‘blind bake’. This means baking the pie with no filling so it gets a chance to cook a little.
Poke the entire pastry with a fork, this will help prevent the dough puffing up. Then cover the entire crust with foil. This is prevent it getting too brown later with the filling.
If you’d like to indulge just a little more this season, treat yourself to this bourbon pecan pie as it will surely be a hit. You can eat this pie without (some) guilt because it is made without corn syrup.
Don’t forget to add one of your favorite toppings. I like simply whipped cream but anything you fancy will do the job nicely!
If you’ve tried this Bourbon Pecan Pie or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- For the pastry:
- 1 1/2 cups (194 grams) flour
- 1 teaspoon sugar
- 1/2 teaspoon of salt
- 6 tablespoons (84 grams) unsalted butter, cubed and kept cold until ready to use
- 1/2 cup (118 ml) cold water
- For the filling:
- 4 large eggs, room temperature
- 1/2 cup (113 grams) unsalted butter, melted and allowed to cool
- 2 tablespoons milk
- 1/2 cup (110 grams) light brown sugar
- 1 cup maple (322 grams) syrup
- 3 tablespoons good bourbon (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups (250 grams) pecan halves, plus 3/4 cup for decorating top
- To make the pastry in a food processor: Add the flour, sugar, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball.
- To make the pastry by hand: Add the flour, sugar, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- Remove and knead a little on a floured board. Wrap in plastic wrap and refrigerate 10-15 minutes.
- Preheat oven to 350°F/175°C.
- For the filling:
- To a mixing bowl, add the eggs, butter and milk, whisk until combined. Add the brown sugar, maple syrup, bourbon, vanilla, salt and mix well.
- Roughly chop the 2 cups of the pecans and add to the filling liquid.
- Remove the dough from the fridge and roll out onto a floured surface. *see note. Roll the dough over the rolling pin and lift into a greased 9 inch pie dish. Leave a 1 inch overhang, then fold the edges under and make the edges pretty.
- Use a fork to poke holes in the base of the dough. Cover the entire crust with foil. Bake in the center of the oven for 10 minutes.
- Remove from the oven, carefully remove the foil (the edges will be soft) and allow to cool slightly.
- Pour the filling into the pastry shell. Arrange the 3/4 cup of pecans on top in a decorative pattern.
- Place the pie on a baking sheet (in case it bubbles over) and bake for 40 minutes until the center is set but still a little jiggly. Remove from the oven and allow to cool until set.
* The dough will be hard, don't worry, this is just the butter hardening. Leave out for a couple of minutes to soften, then start rolling.
Amount Per Serving Calories 134Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 118mgSodium 377mgCarbohydrates 1gFiber 0gSugar 1gProtein 3g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.